50-50, What Else?
I make a lot of Hamelman 50%-whole-grain-with-a-soaker breads. They often look quite similar but taste pretty different depending on the grains and soaker ingredients used. This time was a pleasant surprise, as the depth of flavor is more than I hoped for. The 28 hour cold final rise also helped with flavor development.
Grains: 6oz WW berries, 5 oz kamut, and 4 oz Øland landrace red wheat from Capay Mills, "a very rare wheat from Denmark, brought to the US by Claus Meyer, of NOMA fame," according to the owner, David Kaisel.
Soaker: Boiling water poured over rye meal, old bread cubes, and faux red rye malt (The Rye Baker way, i.e., malted rye berries toasted and ground to a fine powder); cut with a pastry cutter the following morning to avoid large bread chunks.
The hydration is lower than I usually do, which made shaping exceedingly easy, and resulted in a pretty tight crumb. I also didn't have time to sift the grain for a bran levain this time. I'd love to try this again with rolls.