Sun-dried Tomato Olive Focaccia + 100% Kamut Sourdough 50% Sprouted
Focaccia is one of my favorite bread. It’s not hard for someone to understand why after learning about my love for salt.
Sun-dried Tomato Olive Spelt Focaccia with 25% Sprouted Red Wheat
Dough flour (all freshly milled):
130g 65% Whole spelt flour
50g 25% Sprouted red wheat flour
20g 10% Pearl barley flour
For scalded barley dough:
20g 10% Pearl barley flour
20g 10% Hot water
For leaven:
8g 4% Starter
21g 10.5% Bran sifted out from dough flour except barley
21g 10.5% Water
For dough:
159g 79.5% Dough flour excluding bran for leaven and barley flour
144g 72% Cold water
50g 25% Leaven
3g 1.5% Vital wheat gluten
3g 1.5% Salt
Add-ins:
20g 10% Rehydrated sun-dried tomatoes
Toppings:
-g -% Olives, rosemaey, freshly ground black pepper, coarse sea salt and olive oil
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184g 90.2% Whole grain
189g 92.6% Total hydration
Mix together the hot water and barley flour. Set aside until needed.
Sift out the coarse bran from the dough flour, reserve 21g for leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 3 hours.
Pour cold water into the spelt flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients and the scalded barley dough and ferment for 30 minutes. Fold in the add-ins then ferment for 3 hours longer.
Preshape the dough then let it rest for 15 minutes. Lightly oil a sheet of parchment paper that fits an 8 inches cast iron pan. Place the dough into the pan then stretch it gently into a circle. Proof it at room temperature for 1.25 hours.
Preheat the oven at 250°C/482°F. Poke holes into the proofed dough and place the olives into the indention. Drizzle olive oil then sprinkle rosemary over them. Top the dough with coarse salt and black pepper.
Spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 15 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 1 hour before slicing.
It developed a shiny and crispy crust in the oven. The coarse salt and black pepper added not only flavour but also texture and look.
Infused with the flavour of rosemary and sun-dried tomatoes, the bread is very aromatic. The kitchen smelled wonderful when it was baking.
The crumb is moderately open and chewy. I like the balance of sweetness, sourness, saltiness and spiciness in this bread.
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After months of waiting, the grains I ordered overseas arrived! Immediately I put kamut, the grain I have wanted to try for ages, into use.
100% Whole Kamut Sourdough with 50% Sprouted
Dough flour (all freshly milled):
150g 50% Whole kamut flour
150g 50% Sprouted kamut flour
For leaven:
10g 3.3% Starter
35g 11.7% Bran sifted out from dough flour
35g 11.7% Water
For dough:
265g 88.3% Dough flour excluding bran for leaven
172g 57.3% Cold water
60g 20% Whey
80g 26.7% Leaven
9g 3% Vital wheat gluten
5g 1.67% Salt
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305g 100% Whole grain
272g 90.7% Total hydration
Sift out the coarse bran from the dough flour, reserve 35g for leaven. Soak the rest (I got 9g), if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 3.5 hours.
Pour cold water into the un-sprouted kamut flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients ferment for 30 minutes. Stretch and fold the dough before fermenting for 2.5 hours longer (mine was over-fermented at 2.75 hours).
Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes.
Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
Since I returned home late, the dough was over-fermented and over-proofed. It spread in the oven and there was no oven spring. Also, the excessive proteolysis contributed to this cracked crust.
Though the crumb openness is not pleasing, the flavour is outstanding. This bread is for those who don’t like sourness in bread. It is pleasantly sweet with tanginess so subtle that I couldn’t really tell it is there. The other thing I like is its colour: the yellowish crumb lifted my mood instantly!
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Gumbo served with white basmati rice-purple rice mix
Turning cholar dal (skinned and splitted chickpeas coconut curry) into pasta sauce
Lemon curd swirl bread with 30% purple rice mochi dough
Cinnamon raspberry tang zhong bread with 50% sprouted red wheat