Time again for the bi-weekly bread bake: I usually bake at least 2 loaves and go through about a loaf a week. I freeze one and eat the other fresh. I love how well the whole grain sourdough breads hold up – by day 7 it’s getting a bit drier, but the crumb still has good texture and it tastes just fine.
Keeping it simple, I made my standard whole grain kamut, with just a bit of rye thrown in for a more rustic flavor:
- 100g whole grain kamut levain
- 1000g whole grain kamut
- 150g whole grain rye
- 2% salt
- water
Mix all the ingredients and knead until the gluten structure is somewhat developed. Rise for about 6h at room temperature – give it a folding after about 4h. Shape and allow to proof for another 60 – 90 minutes. Bake in a hot oven.
The apple tart was a bonus pastry I free-styled with some left-over pizza dough laminated with a bit of butter. It disappeared really quickly.
My second submission to YeastSpotting.
Is the “levain” just the sourdough starter? Would a rye starter work too? How many cups of flour are the grams measurements equal to? How much salt is “2%”? Thank you 🙂
Basically – it’s a pre-dough made from a bit of sourdough starter and flour (about 10% of the entire amount of flour in the recipe). Sure, you can use either rye or wheat sourdough starter.
I avoid volume measurements because they are not accurate – they vary depending on the grind of the flour and how much you pack the cup. Roughly, a cup is 140g (per Wikipedia). I highly recommend using weight measurements – so much easier. That’s also how you compute the 2%: 2% of 1000g (the total flour amount) is 20g (about 4 tsps).