The Fresh Loaf

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First try using Emmer flour

leslieruf's picture

First try using Emmer flour

This is just a simple 1:2:3 bread with 30% of the flour being organic stoneground Australian Emmer flour.

Levain:  Thursday afternoon first refresh.  20 g refrigerated starter + 20 g water + 20 g bread flour

Thursday evening before bed 50 g first build + 50 g water + 50 g flour. leave over night on bench, room temperature dropped to about 19°C.  

Friday about 9 am refrigerated as I had to go out.

Friday midday remove levain from fridge

12:15 pm autolyse 113 g Emmer flour + 262 g bread flour + 250 g water

 mix on speed 1 until all incorporated about 2 minutes. cover and leave

13:00 pm:  Add 125 g levain and mix 2 minutes on speed 1.  Added 6.75 g salt and mixed another 2 minutes. Very soft dough but not too sticky.  So whilst I sprayed oil in bulk fermentation container I gave it another minute on speed 1.  I didn’t want to over mix, rather just enough and build the rest of strength with folds. 

13:15 pm Cover and rest 30 minutes

13:45 pm Coil folds.  This was repeated 3 more times with dough getting better each fold

I was heading out so at 17:05 pm I preshaped dough then at 17:20 pm final shape and into banneton and then the refrigerator.  A little concerned as I prefer to give the dough a little bench time before retarding.

This morning,preheated oven and DO to 240°C. Scored, then spritzed dough and popped it into the oven for 15 minutes with lid on then 16 minutes lid off.   Internal temperature 98°C (208° F).

So far looking good!  this dough was lovely to work with even though it was very soft.  I think hydration would be 71-72%.  

The big test is of course the crumb - will post later when cut.  will up the % of Emmer next time but doubt I will go to 100% because of cost and availability.




Benito's picture

Wow Leslie, that loaf looks wonderful!  I love the blisters you’ve achieved.  I need to get some emmer sometime and try it.  Can’t wait to see the crumb, I’m sure I’ll be lovely.


leslieruf's picture

I think the best I have had for a while !  I guess I will have to try again with a higher % emmer.


MikeV's picture

Wow, looks great, inside and out! Is the emmer flour you're using whole grain, or extracted?

As for the cost and how much to use, I'm reminded of a quote from Thomas Keller: "It's important to use enough truffles. Offering just one slice is wasteful, because you don't get its full impact."
Obviously that's a more "extreme" case in terms of both flavors and price, but since you've gone to the trouble of sourcing an unusual flour, I can imagine it is worth using enough to feel satisfied that you've really experienced the ingredient - at least for one loaf.

leslieruf's picture

Next bake definitely higher percentage.  I think it is whole grain but I will try and find out - you can see the little flecks of bran and it is quite finely ground.  


HeiHei29er's picture

A very nice looking loaf Leslie, and I agree with Benny on the blisters.  A successful first bake with Emmer!

How is the injury coming along?  Hope the healing is going well.

leslieruf's picture

when I sliced the loaf, but would like the Emmer flavour to be a bit more pronounced.  

The wrist is improving provided I don’t over do things, so I really happy my mixer is doing a good job. I can’t imagine  not being able to bake my own bread any more, lol. 


dabrownman's picture

And ancient ones at that!  Very nice indeed,  that crumb is to die for.

Happy baking Leslie 

leslieruf's picture

Must admit I miss your baking stories!  Hope all is well with you and yours.

I am still baking but there is only me these days so just not so often.  Very happy with how this turned out though. 

Bake happy dabrownman ?