Well, thought I give this one a go as I was visiting friends today and they so far have eaten a lot of Champlains!!
variation on breadtopia formula with changes as outlined below....ha, ha there is method to my madness or not.....
https://breadtopia.com/kamut-sourdough-bread/
40% Kamut/Khorasan loaf with :
200 g whole grain Kamut (
360 g water
75 g leaven
10g salt (1.5 tsp)
79% hydration without adding more water, 360g plus starter
I decided that 'my dough' would need a bit more water and added
10g water - when adding salt
10g - in bulk container so 83% hydration with leaven counted in.....
Leaven built from stiff starter, 1:2:2 , 30:60:60 at 7:30 and in proofer 76F and then put at 11 AM room temp to slow down..
AL 12:15 – 78Dough temp with 360g warm water in proofer, dough temp 78F
13:30 Add 75g Leaven ONLY to dough, 75F 1st Rubaud mix, 10 min rest, add salt 10g and 10g water and 2nd Rubaud mix
14: 00 Start Bulk , 10g water in bulk container dough temp75F
15:00 1 S&F dough temp76F
16:00 2 S&F 75F
17:00 3 S & F 77F - coiling
17:30 Pre-Shape – using coiling like Trevor IG
https://www.instagram.com/p/BiuReKoHlPS/?hl=en&taken-by=trevorjaywilson
and then briefly rounded using bench scraper
18:00 Final Shaping a la Trevor
https://www.instagram.com/p/Bi2SOVZnizu/?hl=en&taken-by=trevorjaywilson
for proofier dough...and this worked really well but forgot to take photos as this stage....too pre-occupied!
straight into fridge which varies from 2C to 5C depending on it's mood
Bake straight out of fridge
6:15 following morning ....
- not.a.crumb.left's Blog
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and so appetizing. You seem to have digested all of Trevor's teaching and made it your method. Congratulations!
Carole
Your loaf looks beautiful! Thanks for the detailed post.
Well done!
Ru
for what's it's worth I thought it might be useful for other people....I started to write down on the computer with photos (if I don't forget) to create a 'benchmark' for each formula and this is easier to store than all my scribbled notes that I had first and also I can attach the final result and can compare...otherwise I felt I get lost a bit with all the variables....I love how everybody creates their own way of doing things! Kat
and I'm most grateful for it. I saw Lechem's 20% kamut loaf last week, and that already got me wondering. Keep up the good work, I'm all ears.
Carole
It just has to taste great too! Well done and happy baking
all gobbled up already with home made chutney made by my friend and cheese followed by homemade baked cheese cake with 'quark' ! Kat
Very nice work. I love kamut. I'm surprised by how white the crumb looks. My 50% kamut loaves come out a bit yellow.
it definitely had a 'yellowish' hue but did not come out very well in the picture..and I love the taste and the red 'hue' of the crust...... :D Kat
Hi Kat, a beautiful loaf of bread and a delicious looking crumb! I appreciate the details in your post and agree with your comment about trying to keep an archive record of your bakes for future reference. Like you, I also get a bit lost with all the variables sometimes. But that's what keeps us baking...it's always different, always something to try, to tweak!
that sharing details is a bit helpful.....the devil lies in the detail and I love when I pick up 'that little trick' in other people's post....constant learning (up and downs after failed bakes), picking oneself up again and tweaking as you say! :D
and the crumb is very very nice. I think the hydration is the important thing. you obviously got it spot on for this bake.. there is still hope for me when I try kamut again.. :)
Leslie
and I think this is a 'water' gobbling flour so I went with how the dough feels comparing to the type of other bakes so although I used more water the dough still felt stiffer...this is where I find adding water very gradually very useful for my type of flours..... I also like using my 60% starter and creating a 100% leaven from it like you!! Kat
The crumb is beautiful! I'm actually quite surprised one can achieve such an open crumb with 40% kamut. The hint of pale yellow kamut adds to bread is lovely as well.
A very nice bake!
Perfect crumb and crust and must taste great too.
Regards,
ian
and bread never lasts long in our house! Kat
is making it rough on us!. There's nothing like putting our own twists on these breads. and being happy with the outcome. A beautiful bread.
alan
must watch someone in our house who turns the fridge down and suddenly I have an overproofed dough in my totally unpredictable fridge! So I am happy to have nice loaves when my fridge and husband (and his bread machine) are conspiring against me! :D. Kat