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53552462 85ac 4528 80b1 7ca144f9f5e1  2016 03 22 09 49 50
Maurizio | the perfect loaf
Maurizio | the perfect loaf

Two #sourdough spelt loaves, testing continues! Made with 30% fresh milled spelt flour, 20% whole wheat and 50% bread flour. 1 hour autolyse, 4 hour bulk at 80F and 15hour proof. #baking

Saunceray Lindae
Saunceray Lindae
Why did you have to proof it so long is it because of the humidity not using a proof box? Did u use bakers formula to create your bread flour amounts? Just confused by the times. Maybe the autolyse ??
Maurizio | the perfect loaf
I proof for a long time in the fridge to develop more complex flavors in the dough. Acidity increases slowly while the dough rests. All my recipes are on my site! www.theperfectloaf.com
Sophie MacKenzie
Sophie MacKenzie
Beauty!
Maurizio | the perfect loaf
Thx!
Maria Selas
Maria Selas
Stunning.
Maurizio | the perfect loaf
Thank you ?
FoodFanaticToo
FoodFanaticToo
Beauty!
Maurizio | the perfect loaf
Thanks!
minibakersupreme
minibakersupreme
Love your scores!
Maurizio | the perfect loaf
Thanks!
Brett Wilson
Brett Wilson
Gorgeous
Maurizio | the perfect loaf
Thank ya!