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 current meetup. I used that within the “ beating” portion because it’s the one part that’s acquired sufficient gluten to develop with that approach.
I’ll improve the amount by 50g to get a fuller pan . Image is the underside with its razor sharp edges. Perfume as standard 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, Do-it-yourself Yogurt, wild flower honey
360g 100% hydration Bread flour levain
Normal methodology. All liquids and levain and salt whisked until easy. Added all Kamut and whisked very vigorously til creamy and light-weight. Folded in remainder of flour till all moistened. Left one hour relaxation. ( weeding backyard at intervals) Bowl folds x 3 not timed . 2 laminations , closing one is shaping a tube and putting in buttered pan. Rising in my heating pad incubator til two rows from the highest. About 3 hrs. Bake 375 lined 30 min uncovered 20 min.
Edited: I don’t see any distinction in crumb. If I had retarded may need made a distinction or completed a bulk then formed and risen in pan then retarded. Time = holes I think about fashioned through the longer fermentation.
