forgot to resize! Sorry.
I reworked the measurements to get a better PFF.
I used all Arrowhead Mills BF within the pff. I had floor Kamut from Tom , his reward once we had our latest meetup. I used that within the “ beating” portion because it’s the one element that’s received sufficient gluten to develop with that approach.
I’ll improve the quantity by 50g to get a fuller pan . Image is the underside with its razor sharp edges. Perfume as ordinary is intoxicating so wealthy from the buttered pan. Will get a crumb pic quickly to see if the elevated pff makes a distinction.
600g complete grain flour mix.
200g Kamut
200g Spelt milled
200g Rye milled
300g water
13g salt
150g trinity —- 50g every EVOO, Home made Yogurt, wild flower honey
360g 100% hydration Bread flour levain
Traditional methodology. All liquids and levain and salt whisked until clean. Added all Kamut and whisked very vigorously til creamy and lightweight. Folded in remainder of flour till all moistened. Left one hour relaxation. ( weeding backyard at intervals) Bowl folds x 3 not timed . 2 laminations , last one is shaping a tube and inserting in buttered pan. Rising in my heating pad incubator til two rows from the highest. About 3 hrs. Bake 375 coated 30 min uncovered 20 min.
Edited: I don’t see any distinction in crumb. If I had retarded might need made a distinction or completed a bulk then formed and risen in pan then retarded. Time = holes I think about fashioned throughout the longer fermentation.
