Post AQIQRUnnFaqLeSlZrM by jeffmarkel@mas.to
 (DIR) More posts by jeffmarkel@mas.to
 (DIR) Post #AQIQRP4aYEiFsoZuCm by jeffmarkel@mas.to
       2022-11-30T20:42:36Z
       
       1 likes, 1 repeats
       
       I roasted a turkey, post-Thanksgiving, specifically to provide us with a good supply of leftovers, so I needed to bake some good crusty sourdough bread for turkey sandwiches.This is white/wholegrain Kamut/wholegrain rye, at 77% hydration.White flour is King Arthur "Special Patent." Wholegrains are from Breadtopia, home-milled on a MockMill 100#sourdough #KingArthur #Breadtopia #bread #SourdoughBread #MockMill #rye #Kamut #khorosan #flour
       
 (DIR) Post #AQIQRUnnFaqLeSlZrM by jeffmarkel@mas.to
       2022-12-01T02:12:59Z
       
       0 likes, 0 repeats
       
       Crumb shots from this bread 😋
       
 (DIR) Post #AQIQRVzWpRpBL9GSn2 by jeffmarkel@mas.to
       2022-11-30T20:58:32Z
       
       0 likes, 0 repeats
       
       70% King Arthur Special Patent25% Wholegrain Kamut5% Wholegrain Rye74% water20% liquid levain2.1% kosher salt2 hour autolyse @ 95F/35C4 hour bulk ferment @ 81F/27C with 1 stretch&fold, lamination, 3 coil folds1 hour pre-shape/rest/shape/proof17 hour cold retard @ 36F/2CBaked in Challenger Bread Pan at 475F/246C for 20 minutes covered (with steam), then 22 minutes at 450F/232C uncovered