50% Emmer (Farro) Sourdough Bread

Breadtopia Blog Recipes
1

This is the comment thread for the Breadtopia blog post originally published here:

To leave a comment, click the Reply button below

If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the upper right of the page. :arrow_upper_right:

2

I just made this Emmer Sourdough yesterday. It is a very wet dough and shaping was not my finest moment, but I managed to get them into their bannetons. The crumb came out soft, open, and delicious. My question to Breadtopia and others is why did this recipe not include an autolyse period? And how would it change the outcome if it was included?

Thanks.

3

I think it would be fine to autolyse this dough. My personal experience is that my fermentation timeframe is long enough that an autolyse doesn’t have much, if any, impact on the outcome of my bread. For instant yeast, an autolyse is more useful, or even for summer sourdoughs if my starter is very active.