With a new cloche to try, let's see what difference it makes to a sourdough. I used the same process for everything else, just a different pot to cook in!
I'd bought a packet of spelt flour a while ago, but hadn't yet got round to baking with it. Spelt is apparently a great substitute to wheat flour, is packed full of vitamins and high in protein. Would it be difficult to bake with?
The days are getting shorter, and colder, so will this affect my baking?
Obviously, colder temperatures will mean that proofing would take longer, but what about the fact we're home all day (because of Covid) and we have central heating?