As I embarked on this new ‘cooking and baking’ experience, I threw advice and caution aside by substituting for ingredients I did not have or could not find locally. At the time, I figured there would be no problem replacing one type of flour for another type. Boy, was I ever wrong.
Because I could not find ‘bread flour’, which was called for in the Pain de Campagne recipe from Peter Reinhart’s The Bread Baker’s Apprentice (BBA), I substituted Dinkel Vollkornmehl, thinking that it would be okay. However, because of the substitution, my dough failed to rise during fermentation and didn’t develop the lofty character that I had wanted and expected. Instead, my Pain de Campagne turned into a very dense and heavy brotchen. Note to others: Spelt flour (Dinkel Volkornmehl) is not an effective substitute for bread flour. Lesson learned. Let’s try again.