I’m just so happy with my bakes of the day: two T65 / emmer flour boules, with great oven spring and ear. And the crumb and crust are to die for 🥲.
650 gr T65 french flour
350 gr emmer flouw (whole wheat)
700 gr water
100 gr starter
20 gr salt
Mixed and kneaded it in my Kitchenaid until it came loose from the bowl. Then let it ferment for about 3/4 of a day in my (9 degrees celcius and thus broken fridge). Divided into two loafs, shaped them, then into the baskets while pre heating the oven and dutch oven for about an hour (225 celsius). Then baked them 30 mins covered and 20 minutes uncovered. My oven is kind of bad (as is the rest of my kitchen), so with the second (lighter) loaf, my oven didn’t keep the set temperature (160 celsius at the end of the bake). But hey 🤷♂️ still looks edible and well baked. Cannot wait to move into our new house including a new kitchen with all working appliances 🤩
by TweedleDoodah