March 6, 2014 - 12:43pm
Tritordeum baguettes
100% tritordeum baguettes. 65% hydration, 20% tritordeum sourdough and a pinch of yeast.
Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum).
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There are 3 posts-all by you- about tritordeum. Tell us more about the characteristics of working with this new cereal,please. And where do you obtain this grain or flour? I googled it and can only seem to get informational or scientific articles.
Thank you, chrisitank, that was the first site that popped on my google search,also. I did not see a link as to where to buy the product,though.
So, where can I buy some tritordeum-either flour or grain to mill? I am in the USA. Abelbreadgallery, where are you located on the planet?
At this moment it is only cultivated in Spain (Andalucia, Castilla and Catalonia), south of Italy and south of Portugal, through systems of conventional and ecological production. In terms of baking and flavour it's quite similar to kamut and it's cheaper.
It has been developed at the Institute of Sustainable Agriculture (IAS) of the Spanish National Research Council (CSIC) in collaboration with the spin-off Agrasys, located at the Barcelona Science Park, which is now entering the market.
Short mix, better strecht and fold than intensive kneading, not very long fermentation, and don't let it develope very much before baking. It's quite interesting in terms of nutritional qualities. I still prefer tritordeum for pastry (cupcakes, poundcake, shortbread) rather than bread. But as you can see, it is suitable for making the most famous bread in the world, which is baguette.
Abel Sierra, Barcelona.
Great work on the baguettes, they look fantastic.
Here's a vid of mine makind this baguettes:
http://www.youtube.com/watch?v=2vLrnMGuZrw