I just received my new order from KAF the other day and was dying to try some of my new flours I ordered. I wasn’t too happy though when I received an email the day after it arrived telling me how excited I should be about the KAF 20% off sale!
Anyway I digress….I decided to try my new Sprouted Wheat Flour which was not milled by KAF but apparently they distribute this brand. I also another new interesting flour which was made from 100% oats. Along with these 2 flours I added a large amount of French Style Flour which added to the silkiness of this dough. I have used this flour many times before and it is great for baguettes or ciabatta but I also find it very nice for developing the nice open crumb I like.
I refreshed my standard AP white starter the night before and used most of it in this bake. I have also included the ingredients to make the exact amount of starter needed from your seed starter. Mine is kept at 65% hydration so adjust yours accordingly.
The final dough was a nice mild sourdough with a hint of nuttiness from the oat flour and sprouted wheat flour. The crumb was not too moist and had a nice open crumb and overall this was a nice bread worth making again for sure. I used it for a nice pastrami sandwich last night which I ate while tailgating at the Brad Paisley concert at Jones beach. I am not a big fan of country music by I do have to say he puts on a great show. Could have done without the rain storm and cold winds in June but we all had fun anyway.
71 grams Seed (Mine is 65% AP Flour Starter)
227 grams AP Flour
151 grams Water (85 – 90 degrees F.)
Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency. Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours. The starter should double in volume. Put the starter in the refrigerator for up to 1-2 days or use it immediately.
425 grams Starter from above (all of the starter)
200 grams French Style Flour
200 grams Sprouted Wheat Flour
167 grams Oat Flour
425 grams Water (90 degrees F.)
18 grams Sea Salt (or table salt)
I mixed the flours together with all the water except for 50 grams and let them autolyes for 1 hour. After an hour I added the levain and the water with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 1.5 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 1.5 hours. After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours. Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 – 210 degrees F.
I got a nice bloom with my scoring, actually more than I expected. One loaf I tried a curved scoring pattern which came out pretty nice.
It was so nice outside yesterday I decided to shoot the finished loaves outside in my garden. The summer
flours flowers are just starting to bloom in earnest making this one of my favorite times of the year.
This bread has been submitted to Yeast Spotting here at