Jamón Serrano on homemade sourdough spelt bread

  • LoneGansel@lemmy.world
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    1 year ago

    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?

    • deegeese@sopuli.xyzOP
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      1 year ago

      Thanks! I use 75% hydration which is tricky to shape, but the reward is lacy open crumb.

      • LoneGansel@lemmy.world
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        1 year ago

        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!