All home milled - 70% hard white wheat and 30% Ethiopian blue tinge emmer wheat, 92% hydration, 60 hour cold ferment. The emmer has little gluten, but phenomenal flavor. The bread was earthy, a little tang, but very clean tasting, no bitterness at all. I’d highly recommend getting some.
Those are absolutely beautiful! Not only the scoring and fantastic oven spring, but the level of doneness is exactly what I strive for. What was the crumb like?
Thank you! I’ve found that using darker wheat (in this case the blue emmer) gives it more color quicker and I don’t burn the bottoms of the loaves as much as I used to. The crumb was pretty tight, but not gummy at all, still very moist and tender. I think a tight crumb is just a fact of whole wheat/home milled flour, though I’m sure many would disagree.
