The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekend sandwiches

Abelbreadgallery's picture
Abelbreadgallery

Weekend sandwiches

Sandwich for the weekend!

I made some sourdough sandwich loaves. I milled some local grown wheat grains from Mexico in the Nutrimill stonegreound homemill. I also used the stoneground flour to refresh my sourdough, which has been sleeping last month in the freezer, while I was on holiday in Europe.

The formulas was:

- 300 gr of mature levain (100% hydration)

- 300 gr stoneground wheat flour (red mexican wheat)

- 700 gr standard wheat flour.

- 600 ml water.

- 20 gr. salt.

Two hours of bulk fermentation, with one fold in between. Divide and let relax 20 minutes. Shape. Wet the dough with moistened towel and make it roll over a tray with Sunflower Seeds. Put inside greased sandwich tins. Let ferment 30 minutes at room temperature, and then let it proof in the fridge overnight. Next day, let the dough temper 2 hours before baking.

clazar123's picture
clazar123

I am partial to seeds so these loaves look particularly appealing and are also very beautiful!

Does Mexican red wheat  have a goodly amount of protein to support a loaf on its own? Or is it a softer wheat? I noted you used a combination. 

Thanks!

Abelbreadgallery's picture
Abelbreadgallery

I don't really care about the amount of protein. I don't like strong flours, because I don't like chewy crumbs. I don't know the protein content of the wheat grains. I buy them in the local market in the livestock feed shop.

clazar123's picture
clazar123

I was curious to know if the flour could be used on its own or if it required another flour in order to make a decent loaf. I avoid bread flours and high protein flours in general because I, too, dislike chewy bread. I was curious.