Lucy was feeling pretty good this week and spent some time coming up with this bread. She got back to her roots with a 50% whole grain bread where half the whole grains were sprouted. The 6 grains she used were red and white wheat, Kamut, spelt, rye and oat.
Well, thought I give this one a go as I was visiting friends today and they so far have eaten a lot of Champlains!!
variation on breadtopia formula with changes as outlined below....ha, ha there is method to my madness or not.....
https://breadtopia.com/kamut-sourdough-bread/
40% Kamut/Khorasan loaf with :
The basic ingredients for good bread - flour, salt, water, yeast - are simple yet can produce such a wonderful variety of breads with complex flavours, crumb textures, crusts. Sometimes in my tinkering and experimenting I need to remind myself that bread made just with these basic ingredients can be really good bread! So with that in mind, today's bake focused on the basics - good grain, salt, water and yeast.
Cracked Grain Porridge Sourdough Bread
After a few not-so-successful bake, I decided to cheer myself up with a loaf of golden sourdough bread. To be exact, it’s quintuple (aka five times) positive energy sourdough. So how does it add up to five? I’ll count it for you.
Cornmeal
Masa harina
Turmeric
Golden tea leaves
Toasted white sesame seeds
See? I didn’t lie to you!
Hello, I'm new here but I love the fact that we could share our passion around baking!
I've baked this loaf with the formula from the book called Sourdough. I followed all the instructions and I think it's very good (as this is one of my first experiments).
The flavors are amazing due to the toasted oats that bring sweetness and complexity, the crumb is airy but at the same time very moist, and I think this bread is perfect both for lunch and breakfast!
Loved this one that Danni had posted http://www.thefreshloaf.com/node/56209/european-peasant-loaf-take-2
So this was the third loaf that I made this week. I scaled Danni's formula down as I only wanted to make one loaf.
Monday: refreshed starter and then built 100% levain and left to ripen. 8 pm built the final levain for dough using all bran I had sifted out plus some flour to give me enough flour and left at room temperature overnight
Well I have never used Kamut and managed to find a 400 g packet at a local organic store - it was very pricey!
I milled the kamut and very quickly found it was different to rye spelt or wholewheat and it jammed my mill very quickly. Panic!! hubby managed to free it up and after I removed the berry causing the issue, I carefully carried on, only to do it again. This time I could fix it, but proceed very carefully and slowly feeding it through. I made 2 x 350 gram boules so it is not a big bake. I have learnt a few things for the next bake.
Abe posted this bread, it looked great, and because hubby is Swiss I just had to have a go. I used my existing Raspberry yeast water instead of building a new raisin yest water as in the recipe.
Yep...I am still learning to bake this formula trying different stiff or wet starters and also have been a bit more
scientific in measuring the amount of rise....so on this one I really 'focused' and only let it go to 30% with that domed look as well as bubbles and activity....and then straight in to the fridge for 12 hours at 5 - 3 C....
I love to get a 'balanced' looking loaf at the moment with good oven rise, crumb, crust and ears....(but boy would I love a 'big' ear!!!
