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this recipe, but replaced 'all purpose' with 500g of gluten wheat flour and 700g of white spelt flour, replaced 500mL of the water with milk, guessed the amount of salt required, did a very bad job of kneading in the KitchenAid.
Needed to be just cut in half and folded around. But still baked up good. Dense but soft and not too chewy or crusty.
Apparently 'strong flour' (14% gluten) rises up rather than out as standard flours do.
And I am utterly exhausted. Bedtime.
Needed to be just cut in half and folded around. But still baked up good. Dense but soft and not too chewy or crusty.
Apparently 'strong flour' (14% gluten) rises up rather than out as standard flours do.
And I am utterly exhausted. Bedtime.