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PatrickT · April 21, 2023

11 hours ago, Ann_T said:

that does look like a wonderful sandwich bread.

Thanks @Ann_T - it was wonderful.

Your baguettes are absolute perfection!

Today's bake. This is a Spelt Porridge Sourdough, made using Tom Cucuzza's Two-Stage Bulk Fermentation method. Very interesting process that I will definitely try again. I'm always looking for higher shoulders with my loaves (and that ever-elusive open crumb I can't seem to find), but I'm otherwise very pleased with the color and aesthetics of this loaf. I have high hopes for the flavor, as it's similar to the Rye Porridge loaf I baked a while back. I'll post a crumb shot later today or tomorrow.

EDIT: Crumb shots added. Flavor is really delicious - very nutty with a soft, moist crumb.

PatrickT · April 20, 2023

58 minutes ago, Ann_T said:

that does look like a wonderful sandwich bread.

Thanks @Ann_T - it was wonderful.

Your baguettes are absolute perfection!

Today's bake. This is a Spelt Porridge Sourdough, made using Tom Cucuzza's Two-Stage Bulk Fermentation method. Very interesting process that I will definitely try again. I'm always looking for higher shoulders with my loaves (and that ever-elusive open crumb I can't seem to find), but I'm otherwise very pleased with the color and aesthetics of this loaf. I have high hopes for the flavor, as it's similar to the Rye Porridge loaf I baked a while back. I'll post a crumb shot later today or tomorrow.

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PatrickT

PatrickT

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