Today I expanded my baking repertoire and baked a spelt loaf. Spelt flour is a traditional grain which makes a coarse flour but if it comes out right the bread can taste great. Things worked out for us today and we've a light, crumbly loaf with a very flavour. Above we're featuring rising, shaping, proving & slashing, the baked article unsliced and finally sliced. MagiqueThursday, September 17, 2009
Spelt
Today I expanded my baking repertoire and baked a spelt loaf. Spelt flour is a traditional grain which makes a coarse flour but if it comes out right the bread can taste great. Things worked out for us today and we've a light, crumbly loaf with a very flavour. Above we're featuring rising, shaping, proving & slashing, the baked article unsliced and finally sliced. Magique
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