Another bake using my middlings levain technique. The original post is here.
This time I increased the wholegrain content to 40%: 20% was home milled Einkorn; for the other 20% I used Marriages Golden wholegrain flour which is a white whole wheat flour. I used this as it has a milder flavour than most of the whole wheat grains/flours available in the UK. It's also nice and strong, which I wanted as the Einkorn is pretty weak.
Einkorn is an unusually shaped grain - rather small and flat in appearance, apparently because there is only a single grain on each side of the rachis (stem). After milling I normally use my coarse kitchen sieve to separate the bran, but this caught hardly any bran and I had to resort to a finer mesh sieve to get the bran.
Dough hydration was 73%, but I could easily have gone to 75%. Bulk fermentation went very quickly and was finished in 2 1/2 hours.
I was very pleased with the loaves from this bake - good loft, good ears, soft crumb and good flavour. 40% wholegrain is as far as I want to go with this style of recipe - for me a good balance of eatability and healthiness. I will bake this again soon with the only change (for once!) being that small increase in hydration.
Lance
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