Sprouted Emmer with Maple and Beer - Tartine 3
380g of emmer became about 510g sprouted emmer over 20 or so hours. Robertson says 2-4 days but it always happens overnight for me.
I hate to waste flour, so I refresh my starter 12g/25ml/25g ww/bf about 4 times before making the sponge, rather than Robertson's 75/150.
Komo action! Coarse then fine. 600g emmer and 700g ww to mix with 700 KA bf. Picked up the grains from Castle Valley Mills in Doylestown, PA.
I bumped it up to 91% hydration from 87% and gave it a 2 hour autolyse cause Emmer is a hard wheat. When I make a double batch I like adding more water cause it makes mixing it easier. It made stretch and folds a bit harder though.
Stretch and folds were a bit more difficult with all that extra water. I think I should've used two hands. I left it in my mixing bowl until after I added the sprouts so as to have more surface area.
Awww yeah!
Nice and fluffy after 7 stretch and folds and 3.5 hours.
Preshaping for the bench rest went well, even with the extra water.
Boules were sticker than usual (maybe the maple syrup) but they came together fine.
Night night! Fortunately the fridge is empty cause 4 bowls take up a lot of room.
Double bake. I use parchment paper and coarse cornmeal to avoid a burned bottom and burned arms.
Cooling loaves. They were at 210F after 50 minutes - usually it takes 55. Maybe having the extra pot in there keeps it hotter or something so they bake faster. They spread a bit more than I'd hoped - I think maybe the dough was ready after 6 stretch and folds but I was putting the kids to bed so I gave it an extra one. Just a theory.
The best bread I've ever eaten! But there's always room for improvement.
Eli
Thanks so much for a pictorial walk through your process! Almost as though we're all there with you.
Enjoy!
Cathy
frr 85% whole grain and all those sprouts added in. That crumb color is super as is the patteren the towels put on the crust. This one has to taste great. Well done and
Happy baking
What a wonderfully complex bread. I actually can't even imagine what it tasted like...but in a good way. Thanks for the pictures and inspiration!
Thanks, all. A year and a half of baking, asking loads of questions here and reading hundreds of posts has really paid off.
Great bread. I like the earthy taste of Emmer as well. Next time mill your sprouted Emmer and start experimenting with the sprouted flour. It tastes amazing in the bread but it's vital to make sure the sprouts are dried thoroughly.
Happy Baking.
Ian
I dig it. Good job.
Ian, I wanted the mill so I could make sprouted flour, but when I saw the difficulty others were having with Reinhart's recipes I found other reasons to justify the purchase. I'm a teacher - in the summer I'm basically a retired person (except with small children) - so I'm planning to dehydrate and grind sprouted grain then. I'm a bit worried about the carbon footprint of a dehydrator running overnight or a fan running for two days. I guess I should just look up how much electricity they use. It's probably not a West Virginian mountaintop's worth.
Thanks!
Eli
3-4 hours in my dehydrator at 105 F.
Hmm, maybe way before summer then. I have spelt, wheat, rye and emmer.