I used the perfect loaf post as a guide but changed a few things. I may try the stiff starter next time. Apparently that tones down the acidity.
Next time line pan with parchment. Maybe not so hot oven.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 5.00 | 30.00 | 100.00 | 30.00 | |
| bread flour | 16.50 | 99.00 | 99.00 | ||
| white whole wheat flour | 65.00 | 390.00 | 390.00 | ||
| spelt flour | 13.50 | 81.00 | 81.00 | ||
| water | 88.00 | 528.00 | 100.00 | 30.00 | 498.00 |
| 100% hydration starter | 60.00 | ||||
| fine sea salt | 2.00 | 12.00 | 12.00 | ||
| TOTAL | 185.00 | 1140.00 | |||