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.
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
| Dough flour | Final Dough | ||
Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance
This sourdough has a lovely light orange crumb. I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours. The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.
311 g white bread flour
46 g whole wheat flour
21 g dark rye flour
2 tbsp freshly chopped rosemary leaves
3 g celery seeds
287 g warm water reserve 21 g for later
31 g tomato paste
