The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No……. Not Those Pharaohs

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dabrownman's picture
dabrownman

No……. Not Those Pharaohs

Yes, they really did find einkorn in the tombs of the Pharaohs…..but it was the Italians really messed up farro for the English speaking.   Farro, for Italians, comes is 3 sizes that are based on the size of the grain kernel.  Small is einkorn, medium (the most common farro) is emmer and the large size spelt.

 

When Italians say farro we have no idea what they are talking about except that it isn’t a Pharaoh. If they say farro grande you know they are talking about spelt.  IF they say farro itsy bitsy they are talking about einkorn but, if they say just plain old farro, which is most of the time then they are usually talking about emmer but not always depending on where you are in Italy.

 

Lucy and some left over ancient grains (einkorn and emmer) from the Plotziade 2 bake so she decided to add spelt to them so if an Italian walked in on us in the kitchen she could say she was making farro bread and no matter where they were from in Italy, they might know what she was baking if they spoke German or Swedish.

 

In any event to get back bread baking, Lucy whipped up a bread recipe that was mainly whole grain Farros of the 3rd Kind with a touch of AP to ensure it wouldn’t take over the world .   We kept the levain to 12.5% of the weight of the total flour and water in the dough to try to not the dough over proof during the 12 hour retard in the fridge.

 

We milled the 3 farro types and then sifted out the hard bits to get 15% extraction that we fed to the 6 g of rye sour starter in 3 stages to make the levain.  The starter has been in the fridge for 6 weeks and we were getting down to the end of it - so it should make some very sour bread –just the way we like it.

 

The first stage build was 2 hours and the2nd stage was 4hours where the levain doubled and the 3rd stage doubled in 3 hours.  Usually we would retard levain after the 3rd feeding for 24 hours once it rises 25% but we were a day late getting th levain started on Thursday morning instead of Wednesday morning. 

 

We needed some bread for breakfast this morning and who knew that the Ian's bread, that has been in the freezer for 6 months, would turn up.- very nice to eat a bread so different that ones you make.  Yesterdays lunch wasn't bad either.

We autolysed the dough flour and water for 11/2 hours with the salt sprinkled on top.  When everything came together after a short mix with the spoon to incorporate the levain, we did 3 sets of slap and folds, 15 minutes apart, of 8, 1,l 1 minute.  The wet dough quit sticking to the counter at the 6 minute mark.

 

We were struck by the beautiful brown color that these whole grains imparted to the dough – very rich, attractive and perfect for Brownmen everywhere.   We then did 3 sets of stretch and folds from the compass points - also 15 minutes apart.

 

After a 15 minute rest, we pre-shaped and then shaped the dough into a squat boule, placed into a small basket, wrapped in a trash can liner and put in the fridge for 12 hours.  Since we are baking in the mini oven for the summer, we need to keep the size of the dough down to 750 g or less, shaped as an oval,  in order to fit well and still get (2) of Sylvia’s Steaming Cups in there too.

 

Today's sandwich with this bread for lunch was exceptional - a mix of bologna and grilled chicken.  The next morning got the mini oven heated too 500 F regular bake setting and the steaming cups boiling in the microwave.   We took the dough out of the fridge, upended it on parchment on the mini oven’s vented broiler pan top, slashed it and put the steaming cups catty corner.   We then slid the whole assembly into the mini oven.

Two minutes later we turned the oven down to 475 F until the 12 minutes of steaming was complete.  We then took out the steaming cups and turned the oven down to 425 F, convection this time and continued to bake for another 12 minutes until the bread was well browned and reaches 210 F on the inside.

 

We eat some kind of grilled chicken at least twice a week since we just love it so much.  This one was boneless skinless thighs served with Indian rice, steamed veggies and a salad.

It sprang well but instead of blooming the two ends closest to the steam cracked open pointing to some fairly serious under proofing if proofing is something to be taken seriously.  The crust developed the small blisters the mini oven is famous for putting whole grain breads.  Not a great looking loaf but the spring points to a fairly open crumb.

 

Sure enough the crumb was open, soft, moist and glossy.  It also was a beautiful shade of brown not often seen around here except in high whole grain breads.  The more spelt than usual really brought out the color.  The best part was the taste.  This bread tastes great – uniquely so.

 

It’s o earthy, deep and complex – sour but not too much.  Lucy thought about putting some honey into the mix to counteract the bitterness of the whole grains but thought better of it and I’m glad she did.  This bread has a sweet undertone which is weird for  sour bread.  Just delicious and we can’t wait to make a 100% whole grain version

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

6

0

0

6

1.57%

15% Extraction 3 Grains

6

12

24

42

10.97%

Water

6

12

24

42

10.97%

Total

18

24

48

90

23.50%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

45

11.75%

 

 

 

Water

45

14.52%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

12.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 10 Grain

238

62.14%

 

 

 

AP

100

26.11%

 

 

 

Dough Flour

338

88.25%

 

 

 

 

 

 

 

 

 

Salt

8

2.09%

 

 

 

Water

265

69.19%

 

 

 

Dough Hydration

78.40%

 

 

 

 

 

 

 

 

 

 

Total Flour

383

 

 

 

 

Water

310

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

73.89%

 

 

 

 

Total Weight

701

 

 

 

 

Hydration w/ Adds

80.94%

 

 

 

 

 

 

 

Comments

isand66's picture
isand66

Looks like another winner for Lucy!  Your crumb and crust look perfect and this one must taste great.  Remind me again which bread I sent you...glad you still had some but i wonder after 6 months if it still kept it's flavor profile.

Just posted some new hot dog buns that I think Lucy will want to make even if it does have some IY in it.  You can use your YW instead and these will be your favorites.

I think we need to post a challenge for everyone to use at least a minimum of 15 ingredients and bake a bread like we do :).

Happy Baking.
Ian

dabrownman's picture
dabrownman

Very tasty and nothing fancy.Can't wait to make this without the AP flour. maybe some dark beer for the liquid - depends on how Lucy feels that day.

This one was under proofed but still it came out fine except for the blown out ends.

You sent me two breads and this one  was the one with more whole grains and semolina in it,  Tasted just like when I got it.  Can't tell it was frozen at all.  I guess that means the bread was pretty good. 

We will use a YW poolish for the  IY in your roll recipe - I can't tell the difference.

I say we do a challenge with at least 15 different flours but no more than 30 ingredients:-)

Glad you liked the bread Ian - Lucy say Hi to her Buds and

Happy baking Ian

isand66's picture
isand66

I love the addition of the beer!  I have not made a beer bread in a while so it's getting to be that time.  I have an idea of what my next bake will be...if it turns out I know you will love it....if not you will never now what you missed :).

I was going to suggest using the YW in place of the IY so glad we are thinking along the same lines.  I have to make a new YW starter soon as my last one is pushing up the daisies.

Happy my bread held up so well after 6 months and you are still enjoying it.

15 flours and 30 ingredients.....count me in!  I sent a way for a Sieve and once I get it will start milling some more fresh flour.  Have to buy some more berries soon as I'm just about out.

Max and Lexie are getting ready to go for their nightly walk....thankfully the rain has let up as Max is not a big fan of getting his paws wet :>

dabrownman's picture
dabrownman

where she though I wouldn't see it, a Grand Imperial Porter from Poland for her next whole grain bake.   Maybe I should save it for the 30 ingredient challenge bake:-) 

Lacy doens't like getting anything wet but she really hates getting her teeth brushed.   She bit my wife so hard the other day that her thumb was bleeding - Lucy warned her though.  Gretchen would have sliced off her hand! 

Say Hi to Pack ! 

isand66's picture
isand66

Lucy has sharp teeth!  Have you tried the dental treats or do her teeth get very bad?