Know Your Flour!!! Dammit!

I made the loaf above a few days ago. It tastes great. It has a great texture. It is flat! Flat! FLAT!!! F$%k!!! The worst of it is that I knew it would turn out like this because it was WAY too hydrated for the protein content of the flour I used. Well… serves me right for following a recipe without compensating for the ingredients I had on hand.

That loaf is Chad Robertson’s 60% Kamut loaf from his Tartine No. 3 book, which focuses entirely on baking bread with whole grain flour. In his recipe he mentioned, “Due to the high protein in Kaumut flour, this dough can take a lot of water.” Stupid me, I took that at face value and made the bread straight from the recipe before checking on the actual protein content of the Kamut flour I have.

My Kamut flour is only 11.7% protein, the same protein content as AP flour. And I upped my hydration to 92% based on his notes in the book that say he usually takes the hydration up past 90%.

STUPID! STUPID! STUPID!

I’m actually laughing as I write this because it’s SUCH a rookie move. And I admit that I probably let my excitement over Chad Robertson doing a recipe with one of my favorite flours get the better of me. And in my zeal, I pushed through the process and didn’t spend enough time studying. Oh well, lesson learned.

This time around, there are a few things I’m going to do to make this a successful bake:

  • I will use vital wheat gluten to up the protein content of my flour to provide more mechanical strength. I did some research and I saw Kamut flour ranging in protein content from 15% to 17%.
  • One thing I missed in Chad Robertson’s instructions was that he does a fermented autolyse in that he performs his autolyse with the starter incorporated into the flour and water. I will do that this time around. That will really get the yeast in my starter going!
  • I will also stick with his basic 85% hydration to start out with. If the dough is still a little stiff at this level, I will do a bassinage in one of my folding sessions to give time for protein to build up first.

As much as it is frustrating, I love the learning process. I may swear a lot in the process, but damn! A good finished product trumps any failures!

Happy Baking!

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