Kernza for the win | The Contemporary Loaf

I found out find out how to downsize a picture. Used my flaked Kernza for my traditional porridge bread. It simply retains getting higher and higher! Wonderful tender open crumb. I took benefit of the data others posted to get extra taste out of the porridge step and simply poured boiling water on the flaked grain and didn’t cook dinner additional. Labored completely.

I exploit completely different flour combos every time I make this bread. This time was Rye, Rouge de Bordeaux , and Stardust ( white laborious wheat ) . All milled in my Mock Mill. With Arrowhead AP because the white flour. Complete grains are 70% of the combination. 100g of Kernza. I exploit my “ trinity” and Apple Yeast Water and 250g of energetic levain. Made 3 /750g boules. 

Didn’t do my traditional “ beat like batter” step. Went straight to all liquids and all flours blended til moist. Autolyse 1 hr ( whereas digging holes for 3 gallon measurement shrubs I’m redoing my landscaping). Moist  the counter place dough pat out to lamination measurement letter fold. Relaxation. Do two extra instances. Let rise til triple. Form rise 1 ° room temp. Retard 18 hrs bake in graniteware roaster lid on/ lid off. Couldn’t be any extra tender and stuffed with taste.