Really great tips there, Kim!

Thanks for sharing! Yes, baking failures are such valuable learning experiences – we all have them, even after years of baking. About those air pockets near the top crust (sometimes called the "flying roof"): they typically appear due to overproofing, though they can also show up in doughs that are either too wet or haven't been developed enough strength during mixing and folding. For the spelt/whole wheat loaf, paying extra attention to dough strength during mixing can help prevent this. Keep baking and experimenting – those winter bakes do make the house smell amazing!

Question for you – is the "flying roof" (a row of air pockets near the top crust) another sign of underproofing? I was making your spelt/whole wheat loaf.

Thanks much for all your posts (and a sense of humor),
Georgiana

ThermoWorks, makers of the ThermaPen insta-thermometer, also make a thermometer that sits on the cabinet-proofer shelf and reads its temperature. A helpful, little tool!