After the Grain Gathering, Dave Miller very kindly sent me the formulas he used in class. Please remember that he dries his levain from one bake to the next (see Meet the Baker: Dave Miller).
Process for levain (for all three breads)
First feeding
- Sieve out dried sourdough bits
- Add water to soften, create a mush, let sit 1 hour
- Add back sifted-out flour, should make stiff ball (DDT: 78°F)
- Ferment for 10 to 12 hours
Second feeding
- Ferment for 4 hours (DDT still 78°F)
Third feeding
- Ferment for 3 hours (DDT still 78°F)
My heartfelt thanks to Jacqueline Colussi for her help with inputting the formulas into BreadStorm.
Einkorn Bread
Renan Bread
Sonora Bread
Related posts:
- The Grain Gathering 2015
- The Grain Gathering 2015: Dave Miller on milling and baking
Hi MC, thank you so much for sharing these recipes! I wanted to ask you if Dave Miller bakes the Einkorn recipe above in a bread pan or as a free form loaf? The reason I ask is that in my experience Einkorn (due to it’s weak gluten) is unable to keep shape especially under such high hydration levels as stated in this recipe. So I’m really curious if Dave uses a bread pan when baking this flour?
Also, I wanted to see if you had Dave’s Kamut recipe? If so, would there be any possibility to share it :)?
Thank you so much
Andrey
Hello Andrey, unfortunately I don’t have Dave’s kamut recipe. I will contact him and see if he might consider sharing it though. I will also ask about the einkorn bread. Stay tuned! MC
Thank you so much MC 🙂 I really appreciate it! Since you’re going to reach out to him, I wanted to confirm one more thing about the Einkorn bread – does he follow the same routine as with the other whole wheat recipes i.e. mix, autolyse 1 hr, retard 15-20 hrs, preshape & rest 3 hrs, shape & rest 3 hrs, bake? I’m just a home baker btw 🙂
Thanks again
Andrey
Dave says he uses the same general process for all his doughs.
Also here is his kamut formula as he just sent it to me:
16% levain
114% water
100% whole Kamut flour
2.4% salt
Good luck with your baking and thanks for being in touch!
PS. Also there is no such thing as “just” a home baker! Home bakers rock!
MC, thank you so so much for your help in obtaining this for me! Just one clarification, did he have any response whether he uses a loaf pan for Einkorn? I noticed that some of his breads were baked in a loaf pan, but not sure if that was Einkorn or something else. I tried the Einkorn recipe and found it too liquid for a free form, so I’m just curious if Dave truly achieves a free load with Einkorn?
Thank you again for your kindness in this,
Andrey
Hi MC, it’s me again. As I was further analyzing the Einkorn recepie above, I noticed that the flour amount in the levain is only ~5% of the total flour in the recipe (not including the crushed grain) and when including the water in the levain, the full levain yeild is ~8% of the total flour in the recipe. I usually haven’t seen such low levain amounts, so wanted to confirm that this is really the case based on your prior conversations with him? Thanks, Andrey
Indeed it is. The formula doesn’t come from a conversation. It is Dave’s own.
I know this post was from years ago, but I’m wondering if you have advice for making his breads without the multi-step feedings (and the drying out). I’m having trouble interpreting those breadstorm charts! Thanks for any advice.