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This was a change from my usual routine as I made only one batch of dough! It’s a long weekend and I got orders for only 2 loaves. This turned out to be a good thing since my daughter ran her trial half marathon and I biked behind her to keep her company. Some celebrating and having to go back to the starting point ate up more time than planned as did a side trip to the Farmers Market. Therefore bread making was quite delayed. Making one batch was a nice change. 

Recently I encounter someone attempting to make a beet infused bread. It was greatly disappointing for the baker to discover that the beautiful color of beets did not survive the baking process. 

A version of Trevor Wilson's Champlain bread.

Thank you to the community bake thread for this bread for a lot of good advice.

Process

Ambient temperature was 80--82F throughout.

Two days before:take starter from fridge, leave out on counter, feed at 1:3:3 around midnight

I promised a couple of my friends that I would bring them some bread when we met up for lunch this week.  I had a few purple sweet potatoes in the pantry and wanted to use them in this bake.  The last time I used them the color did not come through very well, so I upped the amount of potato to 35% and the color really came out perfect.  The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

Image

Levain:20g ww starter +20g whole einkorn flour +20g water

CM made this a couple of weeks ago and it looked absolutely scrumptious! And since I have quite a bit of Khorasan (Kamut) berries on hand, this was perfect. 

I slightly tweaked his ingredients by adding a bit more porridge (didn’t want to waste what I had made) and a touch of yogurt. I suspect that CM salts his porridge as he uses a lot less salt in his recipe. I like sticking around 2 %. The mixing method is mostly mine since I use a stand mixer. 

Recipe

Makes 3 loaves

Porridges: 

I baked the Seeded Sourdough recipe from The Perfect Loaf.  I didn’t get the oven spring that I should have because I tore the skin on the dough when I was pre-shaping.  I was having too much fun and did too much during pre-shaping, there was no need whatsoever to try to get it as perfectly round as I was doing.  Silly mistake.  Unfortunately that meant that when I unloaded the dough from the banneton, I kind of flattened more than it should have and of course, it didn’t get the rise it should have as well.

This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.

Durum & Kamut Sourdough