The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

YW two ways Kernza two ways and some t65- porridge bread /crumb added

trailrunner's picture
trailrunner

YW two ways Kernza two ways and some t65- porridge bread /crumb added

 

Used one whole bag /1# of the new Kernza grain I received this week. I made a YW levain and used YW as part of the hydration. I prepped and flaked 1/2 the Kernza and ground the rest into flour . I have my second order from L’Epicerie for the t65 arriving Monday so used that as well as some Turkey Red that I ground . 

Gorgeous dough. Easy to work with in the KA had 5 min with the hook. Rose beautifully and baked off as I usually do in my antique roaster. Will post crumb later after it has cooled sufficiently. Fragrance is quite lovely and the natural openings show a lovely crumb so far. 
Flavor is outstanding! The grain is well integrated into the crumb. Very little added honey but the natural sweetness comes through. I love the chewy texture with a lovely thin crisp crust. Definitely going to make this again. Each loaf was 1200g prebake. The size of the loaf vs size of baking pan generates lots of natural steam so the bread has a lovely crust due to that also. A winner for sure




 


Comments

Benito's picture
Benito

That’s a really positive review of this new Kernza grain Caroline.  Your loaves look and sound delicious.  Hopefully kernza will become more popular with time and more widely available.

Benny

trailrunner's picture
trailrunner

It is definitely a wonderful bread and a very versatile grain. I look forward to exploring more with it. The t65 came today !! Yay!!  The info on the Kernza says to definitely add in a high protein flour so the Turkey Red was a great addition. So the formula was 250g flaked  Kernza and cooked with 500g water, and then I ground the rest of the pound of grain for the flour component and then I added 150g of the ground Turkey Red and 700g t65. A nice combo as it turned out. I love the bite the grain gives and it is very very tender. Hope the New Year brings wonderful things to you Bennie !!  c

Benito's picture
Benito

Happy New Year to you and your loved ones Caroline.  Let’s hope this year is a better one than last.

Benny

trailrunner's picture
trailrunner

Will be in touch. c

MTloaf's picture
MTloaf

I enjoyed your bakes with the T65 almost as much as the bag of it that I went through. In fact it was so precious to me that I only used it by itself and only for baguettes. It is so exquisite that I didn’t even use it in sourdough although I will consider it with YW since it seems to allow the flavor of the flour to come through. I will be getting some more at some point after I figure out the oven in our new home oven which does a poor job of holding steam. Thanks again for posting your adventurists bakes

Don

trailrunner's picture
trailrunner

My new bag came yesterday so it is safely stored in the extra fridge in the basement. I see horrible reviews for L’Epicerie on Google and have no idea what happens when others order from them. I have had success 2x now. If you ordered from them and would write a positive review it would be a good thing. 

I love my raisin YW and have used it almost exclusively. I need to get my baguette mojo going!!! This new bag should encourage me. Look forward to more of your bakes as well. c

MTloaf's picture
MTloaf

Between supporting their businesses so it does well but not so well that they run out of the magic dust. I recommended it to some other baking friends who now bake with nothing else. I will always be grateful to Kendalm for bringing it to my attention. The flavor is beyond compare. Danayo was right when he said that flour will ruin the thought of having to bake with ordinary flour. 
Don

 

Benito's picture
Benito

It might be better if I never taste bread made with this magical flour because it would be impossibly expensive to restock it once I’ve used it and become addicted to it.  😂

trailrunner's picture
trailrunner

I am definitely spoiled! This dough is definitely magical with almost no effort to develop the gluten. As I posted recently I used 1/2 and 1/2 Arrowhead Mills unbleached organic AP and the T65 and I still got amazing bread. When I try baguettes I am going to start with 1/2 & 1/2 till I get more proficient. Thanks to Kendalm! 

trailrunner's picture
trailrunner

Both the organic which I got and the regular. They took a bit to get back in stock but I don’t mind as long as they keep getting more! Go ahead and write a review🙏

I am tempted next time to try the regular not organic as it is WAY cheaper. Might just get a small amount and check it out and report back

MTloaf's picture
MTloaf

It has malted wheat(not barley) and maybe the organic is just flour. At any rate the regular is sublime. You might find this post helpful in your baguette journey. 
https://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa?page=1 

Don

trailrunner's picture
trailrunner

It’s been a long time since I had read that post. Jane was so interesting to follow all the years she posted. I enjoyed reading it again. Have you tried adding a bit of rye and cornmeal? David doesn’t post much anymore either. Miss a lot of the Old Guard but we have so many amazing bakers to keep up with. 

Isand66's picture
Isand66

Always exciting to try new grains.  Where did your buy the grains and what was the cost?  I found one site but the price is insane.

Thanks

Ian

trailrunner's picture
trailrunner

https://perennial-pantry.com/products/kernza-whole-grain?variant=39258076282923

I signed for the newsletter so got the 10% discount . I got the 3 one pound packages and used one whole package to make the two 1200 g loaves. Definitely expensive and unlikely to try again but I like to use new grains and it was worth it as an interesting experiment. The bread is delicious

albacore's picture
albacore

Good looking loaves Caroline - and a fair old size to them,too!

Kernza is certainly new to me, so I had a quick look on the interweb and discovered that

a) it is a perennial and

b) the grain is only 1/5 th the size of normal wheat grain

c) source with some interesting info 

I don't think it's available in the UK just yet.

Lance

trailrunner's picture
trailrunner

Interesting info. Yes I had a time trying to get it flaked. It’s quite tiny and a very hard grain. I pre wet it 2x and some of it flaked and some didn’t but it definitely made it quick to cook in the porridge so that was good. It is very tender in the bread and you can see the individual grains in places in the slices. Has a lovely “ chew”. 

The selling point to the farmers is not having to sow seed each year and it has a huge root system so it won’t be easy to kill off with drought or fire etc. my hope is it catches on.