Date YW Kamut levain multigrain with date syrup and yogurt
whew....I think that says it all ! Date yeast water has been stored in fridge. Still going strong and I had added water to the used dates to see how it would hold up. So far so good. Levain loves Kamut . It filled the jar in a matter of a couple hours so I stored in fridge. Using up many flours from Breadtopia in an effort to move forward with grinding my own grains. These three loaves are the proportions that I used for the buns except I used more grains in the mix to = 532g. I used my Middle Eastern date syrup instead of maple syrup. Final dough is Hard white Spring WW, fresh milled rye, Turkey Hard Red Winter wheat.
Process. I am still experimenting with almost no hands on. Works really well. I mixed to shaggy stage only making sure ALL was wet. Used a large silicone spatula. NO SALT. Everything else in the bowl. Let it rest on radiator for 4 hrs. Sprinkled on Salt and wet it with spray bottle. Did 30 turns in the bowl with spatula. Covered and left 30 min. one set s & f. left 30 min and did one more set. Then a wrinkle ....I forgot the dough !! yikes ! Didn't set the clock...went about my business for a couple hours....oh wow !! dough loved every minute on its own...appears I have created a very independent bread formula ! Turned it out and cut three chunks for boules. New shaping technique employed that last few loaves with great results....look at those ears ! All I do is lightly dust both sides of dough. Then I pull four corners to the center and pinch them together as much as possible. Flip it over with this side down so will be free-form on top when turned out. No pre-shape ,no dough scraper, no gluten sheath tightening....nothing. Takes a few seconds. Doesn't degas the dough at all.
Baking. Utilizing my granite ware roasters. 500 degree preheat in oven...takes about 15 min with my electric oven. have loaves on parchment , lower in to hot roaster put in one ice cube. Cover bake at 500 for 10 min lower to 475 10 min. Remove cover...go WOW ! finish for 20 min at 475. Internal temp 211.
Crumb shot when thoroughly cooled
dough without salt ....rising nicely and developing structure
with salt sprayed with water
after 2nd set of s&f !
after first set of s&f
filled the banneton over night in the fridge
nice cracks soon to be ears !
love my OVE gloves and my roasters
gorgeous even fine crumb with very crisp crust. flavor is remarkable and only a tiny hint of sour very tender chew
As I said the formula is the same as the buns I posted. 100g of active date YW added to 600g water and 400g active kamut levain ( it was a rye levain in the buns)
My feeling is that the levain works slower and the YW works faster but the YW needs warmth and the levain not as much . Seems to complement each other throughout the retarding of the dough as well as the bake. Will post pics of crumb when I get them.