I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping?
I am thinking it could be because I used whole grains, I do a mixture of white spelt and whole spelt.
Couldn't tell you what my hydration was, I didn't measure, but it looked to be more on the high-hydration side.
The inside is cooked, just want to know if it is cooked all the way through, it feels slightly moist to the touch, but I don't collect anything ony my finger tips, and the dough inside bounces back.
I've showed the bread to my family members without mentioning it, and they don't seem to notice.
Hope I can be helped, thanks.