The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

AYW and Rye levain - Kamut and Red Fife with flax seeds

trailrunner's picture
trailrunner

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

150g Kamut

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. 

 

 

 

Comments

Danni3ll3's picture
Danni3ll3

Nice loaves! I love the natural scoring! 

Reading your recipe, when did you add the salt? Or did I miss that part?

I love the colour and flavour of Kamut so I am sure your loaves are scrumptious! Well done! You haven’t missed a beat since your vacation!

trailrunner's picture
trailrunner

I just amended the formula. I sprinkle salt on and spray with water and then fold it over and add more till it's all incorporated. Thank you !!! I will get up to speed soon :)

isand66's picture
isand66

I hope you had a fantastic time visiting with your son in Hawaii! Glad to see you are back at it again.  These loaves look great.  Can't wait to see the inside and hear how they taste.

Did you find any interesting places to eat on your trip?

trailrunner's picture
trailrunner

The question would be “ did we find anyplace NOT interesting to eat”? Lol! It was amazing. Pie is a BIG deal in Hawaii. Snorkeling for the first time ever. Swimming in the ocean at night to see manta rays feeding... i could go on and on. Will be cutting the bread shortly. Smells wonderful. Starters are all happy so will be posting again. I certainly appreciate the support on TFL. 

dabrownman's picture
dabrownman

These are excellent examples.  Way to go.  These will get you back in fine health after such a physically and mentally draining vacation in Hawaii:-)

  Well done and happy baking

trailrunner's picture
trailrunner

Vacation is taxing to say the least ! Did miss good bread though. Hawaii isn’t known for savory breads. They love their sweets and pie! Also they make amazing sandwiches but their rye bread seemed to be about their best. They mostly go for a soft white “ Texas Toast” kind of bread that I don’t care for. 

Thank you for stopping by! 

Bread1965's picture
Bread1965

Nice bakes for rusty hands.. it's like you never took time off.. well done!

trailrunner's picture
trailrunner

I had to stop and think a bit to decide what I was going to do but it all came together. Glad to be back at least for a bit. Off again all of June and part of July! 

Lechem's picture
Lechem (not verified)

Why some people do a short first build with YW and then a longer second build. Why not just do one long big build?

Looks wonderful. That combo of flour with YW and a rye starter must be very flavoursome.

trailrunner's picture
trailrunner

I dont know but i found that my YW is so active, to look at it you would never guess as it just fizzes very gently, all i do is decide how many grams i want and mix it up and in an hour or two at most it has more than tripled and looks like a cauldron boiling! I use it right then or refrigerate till ready. I usually do my levain build this way as well but since i have a NMNF storage  it likes a couple little feeds to wake up. I may just try making one big feed to see how that does as well. Thanks for the germ of an idea. More hsnds off!

Lechem's picture
Lechem (not verified)

Then doing two or more builds might be better. Allowing each one to peak. Brings it back to strength.

However with YW I've seen it done in two stages where the first build is 6 hours and the second build of the same ratio just with more flour and water for 12 hours. Why 2 builds? And why a seemingly too short first build with a longer second build? I would think just using all the flour and YW in one build and allowing it to mature would be enough.

trailrunner's picture
trailrunner

my YW is so active that I would never leave it longer than a couple hours to build. Would be nothing left if I did as far as fermentation energy, at least till it was added to the final dough. Then it goes crazy again! 

trailrunner's picture
trailrunner

very tender and tastes almost like pastry when buttered lightly. Due I think to the YW. Very pleased with this one

pul's picture
pul

Very nice loaves and nice natural scoring. It looks like you are having a lot of fun with AYW.