Emmer porridge bread SD and YW
I flaked 335 grams of premoistened whole Emmer. and then toasted in my 100 yr old iron skillet with 5 T butter. Made porridge with 670g H2O. Cooled. The main dough was 968g Bread Flour, 416g Whole Wheat ground in Mock Mill, 219g mixed grain levain , 400g AYW and 400g H2O . add ins 80g honey, 80 g yogurt and 36 g salt were Added to cooled porridge then into KA mixer with the fermentolysed dough. Very very wet dough but heavy floured counter and after a couple S &F ‘s q 30 min x 3 it was gorgeous. Let grow 30% bulk ferment then shaped gently into 4 loaves let rise 30 min then retarded 24 h. Baked covered 15 min in my antique Granite Roaster at 475 for 15 min and uncovered for 30 min. Beautiful oven spring. Couldn’t wait to cut! Incredible flavor and crumb. No sour at all due to YW.
Comments
That sounds delicious. I haven't worked with emmer yet, and have only used flaked wheat or spelt as a breakfast option. Such a nice crumb, really great.
Mary
I flake the grains that are tricky to use as flour. I use a method I found online and posted about here on TFL. I have a flaker and I put the grain in a container with a few tsp of water and close the container and shake til the grains are covered and have stopped sticking to the sides. I leave it for 24 hrs and by then the grains are easy to flake on a hand cranked flaker. Toast them with butter then cook them with water. The basic bread formula is my usual Whole Wheat and Bread Flour. With the porridge I can incorporate many different grains and not have to deal with their quirks as far as developing gluten and rising times. I also always use YW as we don’t like sour breads. Hope you can give it a try. c
I know this one must taste awesome. I love porridge breads and this combo with the toasted emmer and YW sounds great. I hope you and your family are doing well and staying healthy.
Best regards,
Ian
Yes it’s a great bread. I learn something new every time I make a porridge bread. I think this is the best yet. The crumb is so tender and the crust is very thin and crisp. We don’t like sour so the large quantity of YW takes care of that and keeps the bread very fresh for days as well. It was a really wet dough but I used a lot of flour on the counter and the dough reacted well without any ill effects. I am very pleased.
We are doing ok. The pandemic was very hard on our family but we are trying to get our lives back together… it’s a process for sure. You take care as well. I’ve seen your posts and your breads are always beautiful and creative! c
Beautiful loaves Caroline, the crumb looks wonderful they must be so light to be able to hang upside down on the rack 😉.
I still haven’t baked anything with emmer yet but I keep seeing other bakers baking with it I’ll have to look for it and try it out soon.
Benny
it’s always a challenge to post photos! Thank you Bennie. Remember I am using the “ other” grains as flaked porridge. I don’t have an interest in trying to deal with the variety in fermentation times etc with different grains. Using the flaking porridge system I get all the wondrous flavor without any other problems as far as rising times . With a levain and YW my dough was at 30% in less than 2 hrs total! I then had a lovely retard for 24 hrs . Develops tons of flavor and no sour and the rise is wonderful. Best of all worlds.
thank you for looking! c