Multigrain yeast water bread.

The last whole grain yeast water bread I made was possibly under fermented realized from the very good post that Yippee made. This time I wanted to take it to the other extreme. All the flours used were high extraction with just the biggest bits sifted, an extraction rate of 90-95% depending on the grain. This bread was a throw together bread where nothing is actually measured. The flours were Spelt, Kamut, Turkey Red, and some sprouted multigrain that was left over and I don't remember exactly what was in it. The flours were autolysed with active yeast water for 30 min then salt and a little more water was added while actively mixing. After some S&F the bread was put to bed for twelve hours on the counter with a room temp of around 75F. The dough had almost tripled when it was formed into a boule and put in a basket for a relatively short 90 min proof after which it had swelled about 1.5 times. When it was turned out of the basket it flowed outward making one think of a pancake it was scored and slid into a hot DO to bake covered for 20 min @ 460F  then uncovered and finished @ 430F for another 10 min at which time the internal temp reached 205F.  The loaf came out much flatter than I wanted with very little oven spring and the score lines had almost disappeared, I thought it a disappointment and a lesson learned. However when cut several hours later it revealed a fairly open crumb with the glistening holes that indicate proper fermentation. It was amazing that this flat loaf had such a good structure.  The taste is nutty with just the slightest sour note in the aftertaste. I think some LAB must have multiplied during the long fermentation.

The wheat in  the garden is doing well with the Red Fife and the Turkey Red showing a better germination rate than the white wheat and the Kamut coming in last. Still anxious to see what will happen, it's supposed to rain most of next week and root rot could rear it's head.

Stu