I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first loaf!
My goals for my bread:
- Well-cultured, because more than one in my household is sensitive to grains, but can handle them well-cultured
- Kamut (for the same reason as the first point)
So even if this first loaf didn't quite live up to my dreams of beautiful crumb, it did, at least, meet the goals. In fact, my 6-year-old brother said, "This is the best bread I've ever tasted!!" He LOVES sourdough and hasn't gotten to eat any for a year (due to aforementioned sensitivities).
I took lots of notes, but I'll just include a basic outline here:
Preferment: 118 g starter (my starter is 100% Kamut and smelled and looked great), 118 g water, 118 g flour
Soaker: 30g sesame seeds, 32 g flaxseed, 55 g water
13.5 hours later I mixed together:
Preferment, 290 g flour, 135 g water
After 30 minutes autolyse I added the soaker and 11 g salt.
BP 1 hour, then S+F
S+F again 5 hours later
I tried to shape the dough a couple hours later, but halfway through it went completely limp on me! I did my best, dropped it into an oiled bowl and let it sit in the fridge overnight.
In the morning it felt much better (smelled great too!). I re-shaped it easily and let it proof at room temperature under a wet floursack towel while the oven preheated. It spread, but I was still optomistic about oven proof so I slashed it and put it into the hot oven. (450*F for 10 minutes, 400*F for 35 minutes)
It came out a dense disc. I let it cool fully, then cut into it and found this:
It has tiny bubbles near the crust and one large on in the middle. Well, comparatively large (it looks like someone stuck their finger in it.)
I broke the bread which gives the illusion of a slightly nicer crumb:
Any suggestions for next time?