350g strong white flour
100g whole spelt
50g whole einkorn
~400 grams water (used a splash more adding salt)
100g stiff whole wheat starter (khorason)
10g salt
Rolled in poppy
Baked at 450f in Dutch oven
Mixed with autolyse for 30min and then bulked for ~4h with 4 folds very first half hour. Shaped with the tartine method and then immediately cold proofed for ~23 hours
I'm actually not so keen on the flavor of this one lol. It's maybe too sour, and is spelt somewhat bitter? I love einkorn so I don't think it's that or the sweeter khorason. Thanks for any feedback <33
by 822AM
1 Comment
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