AYW and Rye levain - Kamut and Red Fife with flax seeds
Just getting back to baking after extended Spring vacation in Hawaii.
600g bread flour
150g Red Fife
100g AYW levain built using one time feed of flour to AYW and left in warm oven a couple hours. Was VERY active
100g Rye levain- did several builds over a few hours to get my 10g of stored starter active again. Left in warm oven all night. Stirred down the next morning and fed again and left for a few hours.
550 g total liquid - 300g AYW + 250 H2O ( additional water on counter for s&f approx 50-100 g)
50g ground flax misted to moisten before adding to dough
20 g Kosher salt
Mixed everything but salt. Left in sunny window a couple hours. Did a couple stretch and folds added salt on first set then placed in bucket. Repeat this q30 min x 3. Bulk ferment till 75% took a couple hours in warm oven. Shaped and placed in fridge for about 16 hrs. Baked in hot roaster at 475 covered 25 min with 4 small pieces of ice. Removed cover and cont to bake 20 min. Really pretty crust due to Kamut and caramelization of the AYW. Very nice oven spring. Did my usual " no shaping" shaping. Left to crack and make ears as it will. Posting crumb later.