The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC

not.a.crumb.left's picture
not.a.crumb.left

Semolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC

I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.

A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.

She also then skips pre-shape and goes straight to final shaping.

I did not have any rye so used Emmer flour instead...

750g Strong White organic Marriages

50g Emmer (bag from my trip to Germany)

100g Caputo Semolina/Durum (from my trip to London and from Lina's Store as per Abe's tip!)

100g WW Organic Marriagse

800g water

200g leaven 100 hydration (90% strong White and 10% light rye) 

20g salt

Long 5 hours AL without salt whilst waiting for the leaven

Mixed levain first and waited 30 min to add salt and used only Rubaud as after long AL the dough developed gluten nicely already.

1 S & F 30 min after adding salt

Lamination 1.5 min after salt

Then folds 60 min and 120 min after lamination and then left the dough alone for 1.5 hours...and by then it had doubled and was soo proofy...

Dough after lamination...

Dough before turning out on surface for shaping..

Final shaping only and this was a proofy monster..

I let it rest 15 min in banneton and then for 2 hours in the 4C is wine cooler for the very wobbly dough to cool down...

Score straight in the middle trying to get that double ear!

Loaf has a nice yellow hue which I think must be from the Semolina and also the crust seems to be particularly cripspy which I also noticed when I baked in the past with the Italian oo flour...

Really happy and without a doubt will bake this again and try also with rye once I have more...Thank you Rich for the great idea of flour combination and finally cracked open my bags of Semolina! Oh and it tastes really lovely....!!!

Comments

dabrownman's picture
dabrownman

experienced bakers, especially in North America, with 10-25% whole grains and bread flour in the mix.  9% pre-fermented flour and 81.8% hydration is spot on for a great tasting sourdough with an open crumb.  Yours is a fine example and came out perfect!

Well done and happy baking Salty!

not.a.crumb.left's picture
not.a.crumb.left

I am so glad that you did all the Maths for me...I am very bad with percentages...I didn't even realize this is a 1:4:5 but just cross-referenced different formulas that I have done and just thought about what has worked or not with what type of flours....blissfully ignorant me! 1:4:5 is a great way to summarize it and the penny dropped!!!

I am not sure whether it was the 'lamination' that contributed to the loaf and have a hunch it might be just letting it rise and rise and rise during bulk where normally I would have gone with the 30% rule... However, just doing one final shape and not a pre-shape worked well as otherwise more risk to degas this very proofy dough....(so thank you for @fullproofbaking's you tube video and IG posts).

I might try this again and see whether I get consistency.....I am almost sure that it is the semolina that contributes to the crackly and crisp nature of the crust.....maybe I add a bit more 'yellow' next time! :D Kat

leslieruf's picture
leslieruf

the crumb is gorgeous, the yellow doesn’t show much but I find the photos are usually lighter than the actual.  still its a great bake.  I can’t get emmer but maybe could try with rye. 

happy baking Kat

Leslie

not.a.crumb.left's picture
not.a.crumb.left

the yellow seems to come through more in the crust rather than the crumb...

I might try a little bit more Semolina next time...I only used Emmer because I did not have any dark rye and

I think Rich uses rye for his formula and I  was going to try rye also another time...

It was a fun bread to make...but they all are!  Have fun! Kat

Elsie_iu's picture
Elsie_iu

I can't understand how you're getting this kind of beautiful crumb consistently. Your 123 inspired bread doesn't have the crumb of 123 bread for sure :)

I have not tried baking with emmer yet. How does it perform and taste to you?

Btw, it seems quite magical to peek through that round window to watch the dough!

not.a.crumb.left's picture
not.a.crumb.left

I wish that I get this crumb consistently...have a go at the lamination...that was my first time trying that....

My Emmer flour was very fine a bit like the Semolina and appeared to soak up a lot of water. The taste was a bit more 'sour' than the normal rye....It is quite expensive here and I am not sure whether I find it that much better than the rye that I use normally and probably will keep baking with rye...good to try all type of flours! :D

p.s. I do love the Semolina durum though and the Rofco TV!

albacore's picture
albacore

Kat, the consistency of your emmer sounds similar to the Doves Farm einkorn that I used recently - quite fine with no large bran flakes. The einkorn looked a bit like what comes out of my Mockmill and my thinking is that these heritage grains are so niche that they are probably being ground in a Mockmill or Komo or similar by the suppliers.

Lance

rgreenberg2000's picture
rgreenberg2000

Kat, that is just a lovely loaf!  I love this combination of flours, too (though I'll need to try it with Emmer, if that's even anything I can find!), particularly the yellow hue that the semolina brings.  That crumb is just gorgeous!

Rich

not.a.crumb.left's picture
not.a.crumb.left

to finally open my bags of Semolina and use them! I am not sure about the Emmer....it tastes good but for the price that I have to pay for it here I rather stick more regularly to the nice organic Rye that I can get...will try that combination with rye next and see how it compares to the Emmer to be fair to the Emmer flour. ha, ha....

I also will probably add a bit more 'yellow'....or how about adding a bit of Khorasan that I have on order and then we have a red/yellow hue!

:D Kat

solano's picture
solano

I really loved that crumb! It looks a very good bread, probably very yummy too! :)

not.a.crumb.left's picture
not.a.crumb.left

and when you have your stronger flour maybe try fullproofbaking's method with the lamination and no pre-shape and also letting the dough go longer during bulk fermentation. However, I don't think that would work with the weaker flour...but who knows..worth a try????

How is your baking going? 

solano's picture
solano

I was not baking these days, was very busy and had a little trip, but there I found a national flour that says to have 14% protein, I will test it this weekend, let's see if it is really strong. 

Filomatic's picture
Filomatic

Amazing result.  Nice work.

not.a.crumb.left's picture
not.a.crumb.left

and today I baked the same formula just with a lower hydration as some friends needed bread...

Happy with the result and for the first time had 4kg handmixed and managed still to do the lamination process...All good fun! Kat

not.a.crumb.left's picture
not.a.crumb.left

in a shop in Germany and the consistency reminds me a lot of Doves Farm Kamut and  actually also the Caputo Semola Duro Riminata..

It is easy to bake with the Emmer and I was planning to replace it with rye and see whether I can tell the difference? I noticed that if I only bake with the Emmer and white flour it leaves a bit of a 'bitter' taste and thought it was just me until someone else on IG commented about it and really liked it...

I like it in this combination a lot but not sure when the 'bitter' note comes through too much?

Did you find this with the Einkorn? I've found a little village shop nearby and they can order via Suma batches of flour which makes it so much easier as ordering directly can be expensive?  I would love to try Einkorn one day.... Kat

albacore's picture
albacore

I didn't notice any bitterness with the Einkorn, Kat. But I was following Kristen's recipe and there was only 16% in there (actually less, when you include the levain).

I suppose with these fancy grains we should really try them at, say, 30% or 50% to assess their flavour properly.

The other problem is how to accurately describe the flavour of the bread we produce, especially the contribution from these "exotic" grains.

For example, with beer, there are around 100 applicable flavour descriptors used by experienced tasters (search "beer flavour descriptors"), but I don't think there's anything similar for bread.

Lance

not.a.crumb.left's picture
not.a.crumb.left

needed and not sure that mine is distinguished enough for all those flavours...

Mind you, I grew up in 'beer' country and should have a beer palate too but don't have that either...

However, I like a nice cold 'Weissbier' in the summer! Kat