This was an interesting bake as I don’t remember the last time I just used plain white flour to make a loaf of bread. Reason for making this is that my dad is in dialysis and his diet is extremely restricted. Plain white sourdough bread is allowed. So the only bit of whole grain comes from the starter and comes out to only 25g per loaf. The dough felt very different than what I’m used to dealing with. I added an undetermined amount of water when it was in the mixer because it was too stiff so water amount is a guess.
So it was basically 1200 g strong bakers unbleached flour, 750 g water plus extra, 22 g pink Himalayan salt, and 250 g 100% hydration Levain. The levain has 75 g of whole grain Kamut and 50 g white flour.
- I simply followed my usual procedure using 10 minutes in the mixer and 4 coil folds after that. The dough took a bit longer to ferment than my heart healthy loaves. Baking was the same.
Crumb seems to be very creamy and custardy. It might have benefited from baking a bit longer. Then again, it wasn’t completely cooled off when we cut into it. Blame hubby for that.