This is bar far, one of my most favourite tasting loaves to date. Basic sourdough loaf is transformed with the addition of the Rye porridge. By building the gluten structure and then adding the rye later has enabled this loaf to still maintain an open crumb structure and avoid the usual dense loaf associated with rye. The sweetness of the rye still shines through. I will definitely be making this bread more often while experimenting with other grains, cracked, flaked or rolled. For more bread and general baking I would love it if you started following me on instagram @melbournebreadman. Thanks enjoy!
Father's Day in Australia and my father-in-law loves his basic white bread. my starter is made with wholewheat flour so its not quite 100% white but he doesn't need to know.
80% hydration with 200g of starter. 1kg of white flour. Let it autolyse for 2hrs and stretch and folded for 2 hrs with the bulk lasting 4hrs. Divided and per shaped with a bench rest of 30min. Cold proof in the fridhe for 16hrs. Dough came together quicker then usual. Most times I'm stretching a folding for a little longer than the 2hrs. I just love the blistering on the bread. Cooked in my bread cloche.
First time post. Kamut is such an amazing flour to work with and eat. The depth of flavour, subtle sweetness and tender crumb has me absolutely hooked. Now I just need to find someone who will sell it to me in large quantities!! I loosely follow the recipe from Chad's Tartine Book 3. I don't add the wheat germ and my starter is my own 50/50 white and wholemeal 100% mix. I feed Roger (my starter) twice a day use him towards the younger end of fermentation to ensure that it imparts less of the strong "sour" flavours on the bread and allow the natural sweetness of the Kamut to take center stage. Autolyse for an hour and a half. Stretch and fold at 30min intervals for 3 hours with a further 3 hours bulk ferment followed by 14 hours cold proof in the fridge.
