Fusion

As I said before, I do like to push the boundaries a bit, such as the cheese and onion roll, or the chocolate bread, so Sally at Oats asking for a Spelt Ciabatta was music to my ears.

I had a play over the weekend, using a combination of Wholemeal and White Spelt flours, and this is what I came up with. I think that they look quite rustic.

 

 

My new Sourdough prooving  method seems to produce a loaf with a looser crumb, we will have to see what the customers think.