So I “found” a kilo of spelt the other day and thought I’d try using half of it to finish off my white flour. It was supposed to be about a 50% mix, but there wasn’t enough white so it’s about 65% I think. The dough was lovely and bubbly looking half way through, but I think I’m maybe over doing the first rest. The oven spring wasn’t as impressive as straight white flour, although the crumb was better than I thought it would be. Exploding fig and date bread coming later today.
The crumb, it has holes they’re just a bit oval.