This is my first loaf using 25% emmer flour, also known as farro, and I am really happy with how it came together! I wasn’t feeling very creative, so went with a super simple wheatstalk score. The crumb is soft, moist, and evenly fermented throughout which is great. I did not get my usual oven spring because the gluten in emmer is more fragile, so the dough possibly did not have the strength to hold up larger gas pockets the way a loaf made with 100% bread flour would. Flavor-wise, this tasted r