The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Playing with flours

leslieruf's picture
leslieruf

Playing with flours

Haven't baked in a while as dealing with family health issues.  Finally ran out of bread so had to bake and I wanted something different.  I liked the bread I baked for 123 community bake so that was my starting point. Pictured loaf is based on 123 but flour mix is:

bread flour 65.5%, Kamut 14.5%, Spelt flour 10% Durum 10% and hydration ended up at 84% approx with 1.8% salt.  Usual 200 slap and folds followed by coil folds 4* 30 minutes apart. preshaped, rested 30 minutes, shaped and left on bench for an hour before retarding over night.  

Really nice light yellow crumb, soft and delicious.

2nd bread was also based on 123 buts different flours and seeds.

Bread flour 65%, Barley flour 10%, Rye flour 10%, durum flour 10% potato flour 10% and 2% salt. Hydration ended up at 89%. Toasted seeds: chia 6%, Quinoa 6% sesame seeds 6%  and ground flax seeds 6% plus 2% yoghurt.

Method as above, incorporating seeds at autolyse. only 30 minutes bench rest before retarding. 

Nice loaf you can really taste the seeds.  Not sure about quinoa though.

Final bake was a straight forward white Yeastwater/sourdough with overall hydration of 80%.

This sprung and bloomed beautifully. really happy with it.

Sorry, time has run out for me today and I have to run.  It was a great overall bake especially after a month of doing no baking.

Bake happy everyone

Leslie

Comments

Filomatic's picture
Filomatic

These are very impressive bakes.  Great work!

leslieruf's picture
leslieruf

. it is always good when a bake turns out well.

Leslie

DesigningWoman's picture
DesigningWoman

These are amazing loaves. My fave crust is the seeded one, and the crumbs of all three look delicious.

I wondered where you've been, hope all is well -- or better -- now. 

Lovely, lovely loaves.

Enjoy them.

Carole 

leslieruf's picture
leslieruf

I wasn’t sure how they would go but I think the durum spelt kamut one is one I will make again.  Added lots of extra water to get the dough feel right for me.  The seeded one I thought I smothered the taste of the flours with the seeds but it sure tastes good so not sure it matters.  Next time I might just go without the quinoa... time will tell.

Thanks Carole, things have stabilised a bit for now. 

Bake happy

Leslie

alfanso's picture
alfanso

I've barely commented on anything in the recent past. But had to break my silent streak here.  These look so darned good.

congratulations on a really fine triple bake.

alan 

leslieruf's picture
leslieruf

Not sure that they are as good as yours yet, but I was really excited when I took the lid off the DO on the YW/SD loaf as I think it may be the best oven spring I have managed to get!  Really happy overall and really appreciate your comment.

Leslie

Danni3ll3's picture
Danni3ll3

They are all winners in my book. I absolutely love that the crumb you got on your loaves. 

leslieruf's picture
leslieruf

as I was mixing the dough I thought - just add some yoghurt like Danni does :).  a bake like this does make you feel good doesn’t it. :)

bake happy Danni and thank you

Leslie

Abe's picture
Abe (not verified)

Saw the first loaf and thought "that looks lovely, I'd like to bake that". Such a perfect golden crumb.

Scrolled down to the second loaf, full of seeds, and thought "that also looks delicious, perhaps I should go for that one".

Got to the final loaf and now I'm just confused which one to try. 3 marvellous bakes.

Hope everyone is ok and health issues are over. You've gotten back into baking running!

leslieruf's picture
leslieruf

when I use kamut.  I find that for me I like to add more liquid to get a softer dough but wasn’t sure what would happen when I added the durum.   I really like this combination so will bake this again.  The kamut makes the dough kind of gritty but easy to work with.

The fun of 123 is that you can just play around with the flour mix so I just looked at what was in the pantry so the seeded kind of just evolved....  and then I just added water till it felt right.  I was actually quite surprised at how high the hydration turned out.  i wonder what you will bake this weekend?

bake happy Abe, and thank you

Leslie

Portus's picture
Portus

... and I can almost taste the crumb and hear the crust crunch on first bite; congrats!

Joe

leslieruf's picture
leslieruf

really happy with crumb on all of them.

Leslie

WatertownNewbie's picture
WatertownNewbie

Wow, you should run out of bread (and be forced to bake) more often.  What outstanding loaves; each one is a winner.

The first one looks like a great bake to try.  Hope the health issues get resolved favorably.  In the meantime, happy baking.

hreik's picture
hreik

The Kamut Spelt Durum looks incredible.

You're a master.... I cannot imagine doing all 3.....YIKES

 

hester

Cedarmountain's picture
Cedarmountain

Leslie, those are absolutely beautiful loaves! It's difficult to pick a favourite as they each have their own unique appeal but that last loaf, the YW/sourdough, I would love to try some of that one, looks delicious, beautiful crumb.  Good to see you back, glad you're finding time to bake amidst the challenges of life. Best regards to you and your family Leslie!

leslieruf's picture
leslieruf

the YW does ramp it up a bit - it retains the slightest touch of pink due to Rosie (my YW) who is a really gorgeous red. I think one of the answers to YW is to build the YW preferment and have it really active, and in this case I add a bit more YW in the final dough. it seems to work all the time even though hydration is around 80%.

thank you for your kind words Cedarmountain.

Leslie

dabrownman's picture
dabrownman

Perfect in every way.  Wish I had a taste!  Well done and happy baking Leslie

leslieruf's picture
leslieruf

good to see you pop up again we have missed you.  

Leslie

Elsie_iu's picture
Elsie_iu

Kamut, durum, and especially barley and spelt! I don't have to taste it to know the golden loaf would be very sweet. That being said, I wouldn't mind if you send me some for a taste :)

The mixed seed bread must have a nice crunch and aroma from the seeds! For the quinoa, you have to try grinding them into flour! It's probably my favorite flour that I've just discovered. Especially when sprouted, it has a nutty sweetness that I have yet to find in any other kind of flour. None of the other grains beat it: not sprouted spelt, kamut, durum, red fife wheat, white wheat, rye, einkorn, buckwheat, millet, corn, barley or any kind of rice...

Really nice loaves!

leslieruf's picture
leslieruf

The kamut loaf was very good again

I repeated the grain loaf but without the grain so I could taste the actual basic bread.  I dropped hydration to 84% and kept back a further 20 grams of water.   very happy with this too.

So now you have piqued my interest and I reckon I will have to sprout some buckwheat and quinoa for a bake soon.  I haven’t sprouted any grain for quite a while so I will try and remember to do this. Time might be against me as at the moment I have to bake when I can.  I haven’t ever added in wet sprouted grain either so will have to think on it and plan.

your latest load is gorgeous as ever - you come up with some very interesting combinations. 

Bake happy Elsie and thank you

Leslie

 

 

not.a.crumb.left's picture
not.a.crumb.left

as I have been away this weekend...

What a selection of bakes and I can't decide which one is my favourite as they are all so gorgeous...

The all have an amazing crumb and crust....I love it when you can see the seeds in the crust and then the colour of the Kamut and Durum loaf is also a thing of beauty...

Amazing bakes and look after yourself... Kat

leslieruf's picture
leslieruf

it is just really nice, the dough is quite grainy due to the kamut but I love the crumb.  My original try with kamut came out quite dense so I up the hydration until it is soft and this seems to be about right for this flour combo.

What are you baking now? you are such a busy baker too!

thanks Kat, bake happy

Leslie