Went with a 20% Kernza high-extraction from Perennial Pantry in the détrempe and kept classic T45 for lamination; at 14°C the butter behaved, but the crumb is tighter with a toasted-honey nose. Anyone else folding Kernza into laminated dough — what hydration bump worked for you (I’m at +3%) and did you tweak the number of turns?
I got a looser crumb by going to +5% water and giving the Kernza portion a 20 min autolyse before mixing (Kernza’s thirsty); just keep the dough cool so it doesn’t eat your lamination later. I also switched to two single turns plus one book; “toasted-honey” stayed, layers opened — did you try autolysing just the Kernza?
Two single turns instead of three opened mine up at 20% Kernza, and a 30‑min cold soaker just for the Kernza (about 70% of its share of water with 1% salt) kept strength without stealing hydration later. @tpayne_87, have you tried a 60–90 min fridge rest post‑mix before lock‑in?
At 20% Kernza I only opened the crumb after switching to +4% water as a chilled bassinage and laminating a touch colder (about 12–13°C) than your 14°C; how thin are you sheeting before the final cut? Tiny caveat: 0.2% diastatic malt in the T45 gave lift without dulling that ‘toasted-honey’ nose. That combo kept layers clean with one book + one letter.