It’s ages since I posted anything. A week ago I ordered a bunch of different whole wheat berries from Breadtopia: Blue Emmer, White Sonora (a must, as pie season is upon us!), Einkorn, and Rye. After refreshing my starter, last night I whipped up the dough for a mostly Blue Emmer boule comprised of 80% Blue Emmer and 20% organic bread flour. The loaf is flattish, but it’s delicious; it might rise more if I reduce the water a bit, though the dough was very easy to handle (like spelt). The consistency is kind of like a rye bread; in fact, the dough cracked quite a bit in the oven, much the way a mostly rye dough will crack (not unattractive, in my view). It’s very, very good, and distinctive. It would/will be excellent with goat or cream cheese, as well as with butter and jam.
As I often do when making mostly whole grain bread, I followed a modified version of Eric’s whole spelt recipe posted on the tutorial & recipe page. As per that recipe I aim for 530 grams of flour and between 66%-72% hydration, sometimes more if I’m feeling daring.
424 grams Blue Emmer
106 grams bread flour
375 grams water (about 70% hydration)
10 grams salt
70 grams 100% hydration starter (org whole wheat)
2 T agave
Ground the blue emmer berries.
Mixed up the water, starter, and agave in one bowl, and the flours and salt in another. Then mixed the dry into the wet ingredients, and let sit for an hour.
After one hour, began a series of four stretch and folds, in the bowl or by picking up the dough, stretching and folding it over in my hands a couple of times. Did three more after half hour intervals. Total bulk fermentation was about 14 hours.
Pre-shaped, bench rested 15 minutes, then proofed in a floured banneton for about 1 hour 45 minutes.
Baked in an enameled cast iron dutch oven at 450 degrees for 30 minutes with top on, then 12 minutes with cover off.
Let cool about 1 hour 20 minutes (I probably should have let it cool more but I couldn’t wait).
I’m very pleased how well this turned out; I really wanted something with definite whole wheat flavor and nutrition, not too much bread or AP flour.