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. :-)
67.5g Bread Flour
13.5g Mature Starter
180g All Purpose Flour
112.5g Bread Flour
67.5g Fresh milled Black Emmer
22.5g Barley Flour
90g Raisin Yeast Water
9g Sea Salt
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.