Mix roughly. Do not form a dough. Should resemble wet sand. Place bowl in plastic bag and leave to ferment for 10-12 hours. Since it’s low hydration (60%) for 100% wholegrain it won’t expand much. To tell it’s ready the bag will be wet from condensation and it’ll have a lovely aroma.
Very tasty indeed! 100% wholegrain emmer plus a complete degassing after the bulk ferment has resulted in a closed crumb but it isn’t heavy at all. In fact it has a soft crumb with a lovely sweet flavour. I’m really liking this Italian Biga method.
Thank you, Melissa. I’ll post a photo tomorrow. The crumb is not open, expected with a complete ed-gassing after the bulk, but it isn’t heavy. In fact it’s a very soft silky crumb. Has a nice sweet flavour to it. It seems like an enriched sandwich bread. Just had an end but i’ll see how it toasts up when I have some for breakfast.
Your bread looks great, Abe. That crumb looks great, too, like it’s begging for a pullman pan to become the perfect sandwich loaf.
I had to look up emmer as it isn’t normally around where I am. Apparently it is a popular alternative wheat where you are, across the pond. Thanks for the taste description. I was wondering about that as nothing I read described the taste of emmer.
