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KK Bread Making Tips and Tricks

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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. 1.thumb.jpg.3293fcdb34a6f17a8bbe5f031d5c2206.jpg8.thumb.jpg.90de1ad2e94bd76f82ff871361761e44.jpg 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? 5.thumb.jpg.76275ef0b3692fe32eb573c60bdd4254.jpg6.thumb.jpg.88e9427875303d654994948e61ffab3c.jpg 

Pequod, breadwerx, great info.

 

Kook on KKers

steve

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@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.

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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.

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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 by MacKenzie
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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.

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My little bit of hoarding has been to replenish my stock of plain white flour a little earlier than normal

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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.

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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.

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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?

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