Looks jolly good to me. I meant to make a 100% wholemeal loaf yesterday but confused my 'razowa' with 'orkiszowa' so ended up with spelt. It was surprisingly successful, though, 200g starter, 470g water, 650g spelt and 15 g salt, all mixed together, left to rise at room temperature overnight-about 15 hours at room temperature-with a couple of opportunistic stretch and folds, shaped then proved for half an hour in a banneton, turned into a cold iron casserole, slashed, covered then put into a cold oven, the oven turned to 250C, the lid removed after half an hour at temperature and the baking continued for another 40 minutes or so. Bread is such good tempered stuff, it turns out, this was really very good and not at all challenging to eat in the way that wholemeal spelt can sometimes be. In a household of two, however, one loaf goes quite a long way.
I'm trying to get good at chinese dumplings at the moment and made 72 jiaotse between 6 and 8 this morning in between doing my exercises but I mean to move on to some of the fancier dimsum items. The simple problem with many of them is that my galumphing western hands are just too large.
