The Fresh Loaf

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Country Sourdough with Black Emmer

HeiHei29er's picture
HeiHei29er

Country Sourdough with Black Emmer

I recently picked up a Mockmill 200 and have started experimenting with fresh milled grain.  I have a basic Country Loaf that I make with 15% whole grain.  This bake used was my first time using Black Emmer from Janie's Mill.  The baked loaf had a nice sour tang.  I would say more acetic than lactic, but I'm not sure I can identify the difference yet.  The sliced bread definitely had a tangy aroma.  Took the loaf to a lunch work meeting and it went fast.  :-)

Levain

67.5g Bread Flour

84.4g Water

13.5g Mature Starter

 

Final Dough

180g All Purpose Flour

112.5g Bread Flour

67.5g Fresh milled Black Emmer

22.5g Barley Flour

90g Raisin Yeast Water

118.1g Water

9g Sea Salt

 

Method

The night before

1)      Prepare levain by combining all ingredients and stir until flour just wetted.  Let sit on counter in covered container for 20 minutes.  Stir roughly 300 turns until levain is smooth and gluten strands are pulling from the side of the container.  Ferment for 12 hours at 72 deg F.

 The next morning

1)      Combine all ingredients except salt and start to mix.  Mix until flours are wetted.  Adjust hydration if needed.

2)      Fermentolyse for 20 minutes

3)      Add salt thinly with bench folds to evenly distribute it.  Perform 200 Slap and Folds with a 5-minute rest after the first 100.  After Slap & Folds, put dough in a bowl and rest for 5 minutes.  Perform one set of bowl kneading for final gluten development.

4)      Bulk ferment at 76 deg F.  Bowl folds every 45 minutes until “puffy”.  Let bulk continue until the dough has increased roughly 75%.

5)      Pre-shape into boule

6)      Bench rest for 15-20 minutes

7)      Final shape as oval and place in banneton with seam side up

8)      Final proof at 76 deg F

9)      Pre-heat oven at 460 deg F.  Place dough on oven steel with steam pan on bottom rack.  Bake at 450 deg F (20 minutes); vent oven; reduce heat and bake at 425 deg F (10-15 minutes)

 

 

This one had more of an open crumb than I usually get.  I did make one change in my method.  Normally, I do 4 sets

of bowl kneading with 10-minute rests.  This week, I used the Slap & Folds.  Can't draw too many conclusions yet.  It

was also the first time using Emmer, but I'll have to explore the two methods of gluten development some more.

 

 

 

Comments

JonJ's picture
JonJ

What beautiful loft, and attractive loaf surface.

Enjoy the mill! Looking forward to enjoying your future bakes with it too.

-Jon

HeiHei29er's picture
HeiHei29er

Thank you Jon.  I was surprised by the loft myself and was worried I had big holes that formed.  The mill brings on a whole new learning curve.  :-)

Abe's picture
Abe

Sourdough levain with some yeast water in the final dough. Emmer and Barley. If that tastes as good as it looks it's gonna taste good. 

Lovely bake, Troy. 

HeiHei29er's picture
HeiHei29er

Thank you Abe.  I've always liked barley in everything from soups to cereals.  I try to add just a bit of it in most of my sourdoughs.  It did taste good!

Benito's picture
Benito

Very handsome loaf Troy, lovely crust, beautiful bloom and ovenspring.  The crumb looks great and perfect for whatever you want eat it with.  Congratulations on the new mill as well.

Benny

HeiHei29er's picture
HeiHei29er

Thank you Benny, and thank you for posting the detailed methods each week.  Not sure if it was the Slap & Folds or not, but I picked that up from your bakes.

Benito's picture
Benito

I'm always happy to hear that something I posted may have helped someone.  I learned so much on this site and I like to give back where I can.  

Benny

happycat's picture
happycat

Nice aeration there. What does the black emmer do for taste and texture?

In the right circumstances, fresh milled flour makes some of my breads creamy in texture (completely baked and set crumb... but creamy when eating. It's quite noticeable)

HeiHei29er's picture
HeiHei29er

Thank you!  Not sure I can say there was a change in texture (at least that I noticed).  It seemed fairly typical for the breads I make with that method.  By far the biggest thing I noticed was the difference in aroma of the dough during fermentation and of the baked bread.  It was noticeably "tangy".  I'm assuming that was more acetic acid than I usually get.  I'm not sure if that's due to using freshly milled grains or if it's a characteristic of emmer.  May have to do a side-by-side with another freshly milled grain to sort it out.  

happycat's picture
happycat

Interesting... I have been wondering about bacteria content in whole grains when I mill them. I am thinking there may be way more of it and it might affect activity in the dough and aroma/flavour.