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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!
That Jamón Serrano looks from a starving pig. Its color is too desaturated :/
It's not starving anymore.
This is the missionary position of the food porn world.
That bread looks perfect
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Looks so good!
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