Farmer's Market Week 31 (70% WW Take 2) plus Kamut

So I've opted to work on previously formulas that I liked and get them nailed down this time around. To keep it interesting I'll float between a bunch instead of doing the same over and over.  As long as I keep notes and don't let a year pass this should work just fine.  I really wanted to work on the Whole Wheat Walnut but I need to source some good organic nuts that don't cost an arm and a leg so that'll have to wait.  Instead I went with 70% Stone Ground Whole Wheat from Week 22 http://www.thefreshloaf.com/node/36183/farmers-market-week-22-70-ww-sour.  I never did post that formula but the changes I made are:

I used a 66% stiff Wheat Levain (12 hour build) opposed to an 80% on a second short 4 hour build.  I wanted to increase the acidity and therefor the dough strength.  

But the large unfortunate and unintentional change was a 12 hour autolyse when I had planned on 4 hours.  I ended having to leave so i was able to retard peaking levain but crossed my fingers that the extended levain (which I didn't salt since I didn't plan it) wouldn't cause problems.  It may not have been the actual cause but fermentation moved much too swiftly in the final cold proof and 80% were a bit overproofed.  The bread did come out quite tasty and I will continue to work on this formula.  I may actually try the extended autolyse again but with a portion of salt added to keep the enzymatic activity from going too wild.  

I've also finally had some moderate success in my 100% Kamut so I'll share a couple photos as well.  This is actually 1 month or so aged stone ground kamut that I used.  I've increased my levain % slightly, decreased time between preshapes, and decreased hydration significantly.  I'll follow suit slightly increasing hydration until I find the sweet spot. 

Whole Wheat Sour:Take 2

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Whole Wheat Levain:(16.5% PF) 12-15 hours
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25 Seed (66% hyd)

133 Whole Wheat
 86 H20
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244
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Dough:
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270 Artisan
482 Wheat
700 H20            
18   Salt
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Total Flour:      900         (70% WW, 30% Malted Artisan (11.5%))
Total h20:        796         (88.5%)
Total Dough:  1714(        2 @ 850g)
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Autolyse 12 hours (if you do this I suggest salting and holding out a portion of the h20 for final mix)
Add levain with some held h20 and combine well. Add salt with remaining h20 and pince/fold
to medium devlopment 
Bulk 3 hours with 4 folds @ 30 minutes  
Divide, preshape, rest
Shape and 12-15  hours

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* Above is what I did and some changes should be made.  But with the autolyse unsalted what changes I can't say.  Watch the dough and use your intuition or wait and I'll revisit this soon enough and hopefully have a better outline----------------------------------------------------------------------------------------------------------------------------------------------------------

Cheers

Josh

 Main pic is one that was flat on left and one of the few better loaves on the right.  

one of the few that wasn't over (colder part of the fridge i suppose)

Crumb from the flatter loaves

 crumb from a better loaf (my house lighting is terrible and I appologize)

100% Kamut pic inside

kamut out in the sunshine

And the crumb