My Honey Spelt Sourdough did not come out as I would have liked. The house was too cool today but not cool enough for the furnace to come on that often, so my usual spot for letting dough rise was not getting the heat from the vent. I perhaps should have allowed more time for the first rise than the 70 minutes that I did, but the recipe suggests that it is the second rise which should be the longest. For the second rise, I did move it, eventually to the stove top where I had made soup to warm it up. I was using the Emile Henry Long Baker. I decided to put it into the oven, then turn on the baking temperature, so that the bread had a cold start, although the oven was already a bit warm from the squash I had roasted earlier. Where I made my error is not slashing the bread, so while it had a nice rise and baked well, it broke across the top in a not attractive way. It's a rookie error. I should have known better, but my mind was preoccupied with other matters. I think it will still be a good loaf. I may repeat the experiment to see if I can perfect this recipe. It's unusual in that it uses 4 cups of spelt flour and just 1 ¼ cups bread flour. I have baked it before, and I kept my changes, but it has been hit or miss on whether I get a loaf that does not sink. This one did not, so I am on the right track. The original recipe is from King Arthur. It uses an Emile Henry covered loaf pan rather than the long baker.
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