qundoy Posted February 27, 2020 Report Posted February 27, 2020 Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve 6
Pequod Posted February 27, 2020 Report Posted February 27, 2020 @qundoy that crumb looks excellent for a loaf with what appears to be a significant amount of whole wheat (guessing 30%?). Very nicely done! As for the extra seam, not a problem if the bread found another path to expand. That looks like a boule, so try a long, deep # pattern to give it multiple paths. But no big deal if the result is good, and it looks VERY good. 2
qundoy Posted February 27, 2020 Report Posted February 27, 2020 Thanks Pequod. I will give this recipe another go in a day or so. overall I am very pleased with the results. 1
MacKenzie Posted February 28, 2020 Report Posted February 28, 2020 qunday, your bread does look very tasty even if it didn't follow your score lines. 1
Basher Posted February 28, 2020 Report Posted February 28, 2020 Yes qundoy, I’d be very happy with that loaf.Whenever you mix rye, whole meal, or some other grains, I have no expectation that it’s going to be as light as a plain white loaf.Sent from my iPhone using Tapatalk 1 1
Bruce Pearson Posted February 28, 2020 Report Posted February 28, 2020 Mac I’ll take some of that give away bread! In fact if you sliced it and put a couple slices of the delicious pork tenderloin in it with a little of the prune,olive garlic mix it would be perfect! 😄LOL i like your new bread oven 1
EGGARY Posted March 8, 2020 Report Posted March 8, 2020 When baking Sourdough in the KK, is there no need for a Dutch Oven since the KK creates its own moisture ? That's how I do it in the oven, with a DO.
MacKenzie Posted March 9, 2020 Report Posted March 9, 2020 EGGARY, that is true unless you want to use the bottom of the Dutch oven to help maintain shape, in any case I wouldn't bake it in the KK with the cover on. 1
MacKenzie Posted March 23, 2020 Report Posted March 23, 2020 (edited) I revamped my 15% home ground whole wheat bread recipe and this is the first loaf. Baked in my indoor oven. I did sift the ww flour and used the excess bran to sprinkle on top of the bread before baking. Did an overnight fermentation in a coldroom that was about 55F, then took the loaf upstairs to sit on the counter for about 1.5 hours during which time the oven came up to 450F. Edited March 23, 2020 by MacKenzie 4
Tyrus Posted March 23, 2020 Report Posted March 23, 2020 I like mine with raisins and sprinkles and of course some butter 1
tekobo Posted March 23, 2020 Author Report Posted March 23, 2020 I can only dream of making loaves that look as good as @Pequod's and @mackenzie's. Beautiful crumb, blistering and all round goodness. Bravo! 1 1
Syzygies Posted March 24, 2020 Report Posted March 24, 2020 Today's outing was to South San Francisco to stock up on grain for our mill. They seemed happy for the business, unconcerned that I could be hoarding. Not my first rodeo, we’ve gone through bags of red wheat berries before. Business is down. We’ll go through this. 50 lbs each of red wheat and rye berries, 25 lbs of soft wheat. 4
Tyrus Posted March 24, 2020 Report Posted March 24, 2020 That would be one item most people would overlook, it's complicated to most and readily available on the next aisle over. Cudo's to you for finding your treasure 1
tekobo Posted March 24, 2020 Author Report Posted March 24, 2020 My little bit of hoarding has been to replenish my stock of plain white flour a little earlier than normal I found out that my local health food store would order bigger bags of grain so I picked up this 5kg of spelt on Friday. And these beauties and more came from Austria the other day. So far the einkorn has been very tasty but I have not tried the kamut yet. I bought these "wheat seedlings" and "spelt seedlings" out of curiosity but have no idea what they are. I guessed they might be sprouted or malted grain but those words don't check out in any German translation that I can find. Does anybody have any idea? 6
SSgt93 Posted March 24, 2020 Report Posted March 24, 2020 Sourdough beer rye bread. Just sayin....Sent from my iPhone using Tapatalk 2 2
Basher Posted March 24, 2020 Report Posted March 24, 2020 Your pantry is looking healthy Tekobo Sent from my iPhone using Tapatalk 3
