Kayenta plus 82% Whole Wheat Artisan Bread

Hello loyal follower(s)

    Yesterday is was cool (60's) and cloudy, but Mr Nut and his biking buddy returned to Kayenta, the neat desert community just west of St George.  Before going to Kayenta Mr Nut started an new adventure with one large round of 82% Whole Wheat Artisan bread, but first Kayenta:

The low profile of the buildings allow them to sort of "melt" into the surrounding desert background.



The scene would have been more picturesque with the sun shinning.

Jim Kemp, Mr Nut's biking buddy to show the scale of the picture, notice how well the home in the background blends into the desert.

Mr Nut was there to show scale of picture.  When a home is built, the construction site MUST be confined to the house footprint and the driveway area.
If a septic system needs a drain field, the disturbed ground area must be restored to the original desert plants.

One last Kayenta picture to show the openness of the community.



It finally dawned on Mr Nut that all the recipes he has made were based upon having a smaller Dutch Oven and he spent much time trying the make his Dutch Oven work with the recipe.  After a year of frustration it seems that enlarging the recipes to fit the container would be smarter.

This was the Starter Dough, it was small because there is only one cup of bread flour.  It was allowed to ferment for about eleven hours.

Meanwhile, the Soaker dough made up five cups of Whole Wheat flour was refrigerated to soften the bran in the wheat kernel. At the left is the soaker dough after a couple minutes of kneading, you can see it was stiff as it hung on the dough hook.

Eleven hours later, the Starter Dough is on the left and the Soaker Dough on the right.  It was time to combine the two.

The Starter Dough was soft and almost runny as it was placed in the macho stand mixer.

The Soaker Dough was very stiff which was good.  It was added a small piece at a time to the Starter Dough and mixed until it was well blended.

After another twelve hours (over night) of fermentation it was time to deflate and round  the dough to ferment another 90 minutes and then into the oven it went.

It appeared that the amount of flour used for such a large loaf was  correct.  The yellow spots were made by the Soy flour sprinkled on the light cloth that  the bread dough was on for the final fermentation.

There was a hard crisp crust and the crumb is slightly chewy and definitely has the taste of Whole  Wheat. Next time another whole grain flour such as Oat, Barley or Kamut may be substituted for one cup of the Whole Wheat flour to lessen the Whole wheat taste.

The loaf was ten inches in diameter and about four inches in height.
However the bread dried out way to fast and because of all the mixing and kneading the rustic character of the bread was missing.  Not a do over.

Mr Nut was Not proud of the results, therefore no recipe follows.


À bientôt,
Mr Nut