May 20, 2015 - 4:15am
Pain au Levain - bolted wheat
Howdy! Peter Reinhart's Pain au Levain from ABED using 100% bolted wheat, mixed leavening and 60 hrs cold fermentation.
Not sure why the center caved and browned like that - I've seen that on Tartine style emmer, spelt or einkorn loaves.
I must have degassed the center a bit in my fumblings because of the lack of larger holes there.
I attempted a loaf at 96 hrs with bolted wheat but it overfermented.
Yay bread!
Eli
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Looks good! What's the taste like?
what's the 96 hours one? Not surprised it over fermented.
What is bolted wheat?
Here (UK) a flour bolter or bolting cloth is basically a sieve to make white flour from ground wholemeal - so it confused me when I read "100% bolted wheat" but maybe that's what it is? hand bolted (sieved) wholemeal flour?
Inquiring minds need to know :-)
-Gordon
The flavor is nice and wheaty, although without the sweetness I was hoping for that I get from bread flour. A bit more sour than I prefer maybe a 3 out of 10. I usually baby my starter before baking but this time used it straight from the fridge.
Bolted wheat is whole wheat with the larger bran particles sifted out. So it still retains the germ and some of the bran but the gluten structure isn't as compromised as with whole wheat.
amazing now much fermenting goes on in the cold. This looks like about a 80-85% extraction that i get from my home milled flour even though i can't the exact extraction of each part of the grain that they get from a roller mill . Looks grand indeed and has to taste great - we love the sour and 60 hours should really bring it out :-)
Happy baking