The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO

SusanMcKennaGrant's picture
SusanMcKennaGrant

SOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO

 

BASIC SOURDOUGH BOULE, 70% HYDRATION, 80% TYPE 550 BIODYNAMIC FLOUR FROM SPIELBERGERMUEHLE AND 20% MACINATO INTERO DI FARRO FROM MULINO MARINO. RETARDED 18 HOURS. BAKED IN A COMBI OVEN ON A BAKING STEEL, WITH THE COMBO COOKER COVER FOR THE FIRST 15 MINUTES. 

THE CRUMB

AND JUST FOR FUN....I HAD ABOUT 150 GRAMS OF DOUGH LEFTOVER AFTER SCALING SO I LAMINATED IT ( (RATHER ROUGHLY) FOR A BREKFAST PASTRY WITH 60% BUTTER, DATE SUGAR, CINNAMON AND RAISINS....IT HAD 3 TURNS. I ROLLED IT INTO A LOG, CUT IT INTO ABOUT 1.5 INCH SLICES AND BAKED IN A SMALL LOAF PAN. IT DISAPPEARED BEFORE I HAD A CHANCE TO TRY BUT I HEAR IT WAS GOOD.  THE LEFTOVER DOUGH AFTER LAMINATIONLAMINATED TREAT

Comments

trailrunner's picture
trailrunner

I wish I could get the flours you are able to get there in Italy !  When your cookbook first came out I wrote you about the farro soup. You were so kind to answer and I have been making it ever since. I love farro. When you made the pastry, which looks fabulous, did you use cold butter or softened ?  I will have to purposely scale extra dough as I definitely want to try this also. 

I did find a place in California that has a number of Italian flours, Community Grains. Only problem all but one is in 48# bags only....they do have a wonderful looking polenta as well in 4# size. 

Thank you !  c

SusanMcKennaGrant's picture
SusanMcKennaGrant

Thanks so much for comment and nice to hear from you again. I do feel lucky to have access to amazing flours here but from what I see here at TFL it seems you have fantastic flours too!  The grass is always greener I guess:)

For the pastry, I softened the butter and rolled it out to make the butter block..refridgerated that and then used it cold for the lamination..hope that helps! let me know if you try it....you can also check out the post I did on Kouign Amann which also uses leftover bread dough....the same idea...

Bread1965's picture
Bread1965

Wow.. literally, I stopped scrolling down the message.. had my chin resting on the heel of my palm.. just looking.. staring at the crumb.. almost studying it..  the soft crust.. the dispersed openness of it.. the lighting.. the brown hues.. the idea of farro.. which I've never heard someone bake bread with.. again, i just stopped typing to go back up and look some more... and realized I found my chin resting again on the heal of my left palm.. wow.. I gotta try this.. but where to find farro flour in Toronto? And what to use instead of your 550 flour.. hmmm.. not sure exactly why this one stopped me in my tracks, but it sure did.. well done! 

SusanMcKennaGrant's picture
SusanMcKennaGrant

Such kind words....Farro flour is increasingly common here but I think if you used spelt flour it would be pretty similar. For the 550 and unbleached AP would work. Thanks again for the lovely feedback!

Lechem's picture
Lechem (not verified)

That's a perfect crumb. What I aim for.

Couldn't get better.

SusanMcKennaGrant's picture
SusanMcKennaGrant

Thanks so much!