Bakers like to tinker. Even when I get a highly satisfying recipe for my breads, I am often tempted to tweak the components to see if it could be any better. Such was the case a week ago, when I modified my favorite light bread (80/20 with Rye and Spelt), incorporating 50 grams of Type 85 flour and reducing the white bread flour by a similar amount. The recipe made one batard and one boule. It seemed to work well.