The Fresh Loaf

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Farro Toasted Lager Multi-grain Sourdough

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isand66's picture
isand66

Farro Toasted Lager Multi-grain Sourdough

I decided to make a couple of breads to bring to my cousin's house for Rosh Hashana this weekend and she requested I make my Farro Hard Cider Multi-grain.  I didn't have any hard cider available nor did I have time to make a Farro starter so I used a nice Long Island toasted lager and substituted my stock AP starter which I recently refreshed.

I also ground some soft white wheat berries I just purchased at the store from Bob's Red Mill.  The package says this is similar to a pastry flour and it did seem to make a very soft flour.

For the soaker I added some rolled oats in addition to the cracked wheat I used last time.

I have to say the second version of this bread is definitely better than the first try.

This is a nice hearty bread great with some cheese or stew or for a nice pastrami or corned beef sandwich.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Soaker

60 grams Cracked Wheat

40 grams Rolled Oats

280 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

100 grams Soaker from above

190 grams Freshed Milled Farro Flour

80 grams Quinoa Flour

75 grams Wheat Germ

21 grams Potato Flour

65 grams AP Flour

55 grams First Clear Flour (KAF Brand)

120 grams Freshly Ground Soft Wheat Flour

60 grams Pumpernickel Flour (Dark Rye or Course Rye Flour)

50 grams Molasses

16 grams Sea Salt or Table Salt

445 grams Toasted Lager

Procedure

Mix the flours with the Lager and molasses in your mixer or by hand for 1 minute.  Next cut the starter into small pieces and put in bowl and mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 3 minutes or by hand and on speed #2 for 2 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

 

Comments

dabrownman's picture
dabrownman

We really like this bread inside and out.  Multi-grain with lager and a soaker is our kind of bread.  It has to taste wonderful.  What I can't figure out is what makes this Farro Bread when there isn't any farro in it.   We haven't been able to find any farro berries for some time after Whole Foods quit carrying them in the bins.

You will like the soft white wheat berries in French breads and pizza too.

Nice baking

isand66's picture
isand66

OOPS!  I forgot to type in the Farro flour!

Thanks for the compliment.  I was very happy with the way this second attempt came out.

Think I had too many glasses of vino last night :).

isand66's picture
isand66

By the way, the only Farro grain I was able to find at Whole Foods was in a package and was double what I paid at the supermarket.  I bought it anyway but have to return it after I found it at my local Shoprite.  They have a nice selection of packaged grains, rices and a good selection of Bob's Red Mill products.  I did buy some white spelt and whole spelt grains from Whole Foods to try and grind them up along with another grain I can't recall.

You may be able to find Farro on-line at a reasonable price.

Regards,

Ian

jimbodeuxe's picture
jimbodeuxe

Ian, saw that Blue Point in your post and knew you had to be a LI'er! We're in Greenport summers and weekends, which is where and when I do my baking -- got the same willow baskets. Thanks for sharing, I happen to have lots of molasses on hand and will give this a shot, it looks yummy.

BTW, the Maritime festival is just getting underway. I haven't walked through yet but I can see Tall Ships masts and a marked uptick in harbor activity. Should be fun, we really like the Sunday chowder contest of course. Let me know if you're coming.

Jim

isand66's picture
isand66

Thanks Jim...appreciate the comments.  Not sure if I will have time this weekend to hit the festival, but I was at the one they had this summer.  My wife almost passed out from the heat though :).

We like to visit Greenpoint a few times over the summer and usually a couple of times during the fall after visiting some wineries first. 

I hope you enjoy the bread if you try it and that Chowder Contest sounds great.

We live in Patchogue, year round.

Let me know how it comes out if you try it.

Regards,
Ian