deegeese@sopuli.xyz to FoodPorn@lemmy.worldEnglish · 1 year agoJamón Serrano on homemade sourdough spelt breadsopuli.xyzimagemessage-square9fedilinkarrow-up1155arrow-down16file-text
arrow-up1149arrow-down1imageJamón Serrano on homemade sourdough spelt breadsopuli.xyzdeegeese@sopuli.xyz to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square9fedilinkfile-text
minus-squareLoneGansel@lemmy.worldlinkfedilinkEnglisharrow-up7·1 year agoThe pic we were all waiting for! Great crumb and spring on that loaf. What hydration percentage did you use if you don’t mind sharing?
minus-squaredeegeese@sopuli.xyzOPlinkfedilinkEnglisharrow-up5·1 year agoThanks! I use 75% hydration which is tricky to shape, but the reward is lacy open crumb.
minus-squareLoneGansel@lemmy.worldlinkfedilinkEnglisharrow-up3·1 year agoOh yes, definitely worth the effort! I’ve not worked with spelt flour but definitely understand how unwieldy high hydration doughs can be. It’s a great looking sandwich inside and out!
The pic we were all waiting for! Great crumb and spring on that loaf. What hydration percentage did you use if you don’t mind sharing?
Thanks! I use 75% hydration which is tricky to shape, but the reward is lacy open crumb.
Oh yes, definitely worth the effort! I’ve not worked with spelt flour but definitely understand how unwieldy high hydration doughs can be.
It’s a great looking sandwich inside and out!