This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.
Durum & Kamut Sourdough
| Dough flour | Final Dough | Levain | Total Dough | ||||
| g | % | g | % | g | % | g | % |
Flour (All Freshly Milled) | 300 | 100 | 265 | 100 | 35 | 100 | 302.5 | 100 |
Sprouted Durum Flour | 75 | 25 |
|
|
|
| 75 | 24.79 |
Whole Durum Flour | 75 | 25 |
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|
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| 75 | 24.79 |
Whole Kamut Flour | 75 | 25 |
|
|
|
| 75 | 24.79 |
Sprouted White Wheat Flour | 60 | 20 |
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|
|
| 60 | 19.83 |
Whole Golden Quinoa Flour | 15 | 5 |
|
|
|
| 15 | 4.96 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
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|
|
Hydration |
|
|
|
| 37.5 | 100 | 288.7 | 95.44 |
Water |
|
| 176 | 66.42 | 35 | 100 | 213.5 | 70.58 |
Whey |
|
| 80 | 30.19 |
|
| 80 | 26.45 |
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|
Salt | 4.5 | 1.5 | 4 | 1.51 |
|
| 4 | 1.32 |
Vital Wheat Gluten | 9 | 3 | 9 | 3.40 |
|
| 9 | 2.98 |
Starter (100% hydration) |
|
|
|
| 5 | 14.29 |
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|
Levain |
|
| 75 | 28.30 |
|
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Total |
|
| 609 | 229.81 | 75 | 214.29 | 609 | 201.32 |
Sift out the bran from dough flour, reserve 25 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 5.5 hours (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 2.5 hours (27.8°C). Construct a set of Rubaud mixing for 5 and 3 minutes at the 30 and 50 minute mark respectively. Shape the dough then put in into a banneton directly. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
The fermentation went quicker than usual as the levain was quite ripe when used. The dough already reached its maximum volume after the retard so there was no oven spring.
From past experience, yellow grains such as kamut and durum are naturally sweet. The sweetness would be vastly intensified when sprouted, sometimes even more than desired. However, this bread isn’t dominantly sweet, rather it has quite some acidity as well. The use of mature levain probably accounts for this.
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Jerk chicken & roasted sweet potatoes, nectarine salsa, stuffed eggplant, masa crusted hoki fillet, sautéed green beans & red peppers, rice with black beans
White bread of the week: 10% toasted corn porridge 15% sprouted kamut 8% kamut 5% each sprouted rye & sprouted white whole wheat
Stiff dough (70% excluding porridge) yet crumb isn't too close
- Elsie_iu's Blog
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The sprouted loaf looks beautiful. The crumb does look very moist. Did it come out like you wanted it to, or was it too moist? I know with sprouted flour if the timing is off you can get an over-fermented almost gummy dough, but I don't think you have that.
The second porridge loaf looks perfect inside and out and your food selection is yummy as always.
Happy Baking and Cooking!
Ian
but not exactly too moist. And definitely unlike some of the gummy-crumbed bread I baked... This time, I used cold water from the fridge and developed the gluten more through mixing. They might have helped to prevent over-fermentation so the dough felt stronger than usual.
The dough for the porridge loaf was drier than I'm used to. I held back too much water at the beginning and was lazy to incorporate it back in later. The loaf still turns out fine though :) Next time I'll bring up the hydration by a bit for a moister and opener crumb.
Thanks for the compliment, Ian!