tpassin's blog

After some discussion in recent threads, I decided that it's high time I tried out shorter bulk ferments. My guiding principle has been that the longer the flour is hydrated, and the longer it's fermented, the better the flavor. So I usually let bulk ferment go on to more than double, sometimes triple, the original size.  This usually gives me a fine, fairly uniform crumb, which may have large pores or smaller ones depending on hydration, grains, all these sorts of things.

Like many others I have tried my hand at Irish soda bread from time to time.  I've never been happy with the results. The loaf has usually been flat, dry, crumbly, more scone-like.  Usually I have baked the loaves free-standing, a few times in an open skillet, and I usually have used baking powder instead of baking soda because it's more tolerant and why not?

I've read up on the history of Irish soda bread, and I even received a bag of King Arthur's Irish-style Whole Wheat flour for Christmas.

A few days ago I posted about a loaf of bread that included cooked oatmeal and graham flour (see https://www.thefreshloaf.com/node/73391/oatmeal-graham-flour-sourdough-pullman-bread). I wanted to try it with buckwheat, and I found a box of Wolff kasha, which are toasted buckwheat groats.  Perfect!

I received a sack of graham flour for Christmas.  It is from Burkett's mill.  If you read up on graham flour you usually read that is whole wheat ground more coarsely than the usual WW.  If you find the right site, it will tell you that the endosperm is ground finely and the bran and germ are ground coarsely, I think the flour I have must be the latter.  It's color is lighter than the water wheel-stone ground flour I have, with larger flecks and dark bits.

This bread uses rye and wheat flours in the same proportions as dmsyder's San Joaquin breads, but the process and levain are different, and the rye is toasted. I included a little sugar because that seems to go well with the rye.

The loaves proved to a surprisingly large size, baked up beautifully, have a wonderful crust, an open crumb, and a mild lovely flavor with cereal notes.  I don't taste any sourness.

I used the same formula as for my 50-50 Emmer bread -

https://www.thefreshloaf.com/node/72946/50-emmer-sourdough

Recently I've posted about bakes using 50% spelt and 50% einkorn:

https://www.thefreshloaf.com/node/72911/50-einkorn-take-2
https://www.thefreshloaf.com/node/72889/50-spelt

Today's loaf used the third "ancient" grain - emmer.  I've never used it before.

This loaf is a slightly changed version of the bread in my previous 50% einkorn post

https://www.thefreshloaf.com/node/72901/50-einkorn

Here's what I changed:

After trying my hand at a 50% spelt loaf - see

https://www.thefreshloaf.com/node/72889/50-spelt

I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill.  I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape.  E.g.,

https://www.thefreshloaf.com/recent-blog-entries?page=1

For my first foray into baking with spelt flour, I made a loaf with 50% spelt, 50% bread flour.  The spelt was stone-ground from a local water mill.  Using a kitchen sifter I was able to sift out a little bran, which I scalded with water and left overnight.  The amount of extraction was only around 6 - 7%, though.  The bread flour was King Arthur's.  The total amount of flour exclusive of the starter was 420g plus a few more for the bran scald.