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