I’m glad you’re enjoying the recipes. Pre-cooked farro makes sense! I used whole wheat berries in this recipe, specifically emmer, a type of farro, and it needed a ton of soaking to not be hard in the crumb. Your farro has a more open and puffed look to it.
This Sprouted Wheat Berry Sourdough bread is a favourite of mine. I made it many times with excellent results each time. It is wonderful with beer and maple syrup. Thank you again, and while I have your attention, may I ask you a question? A friend of mine, organic farmer in Saskatchewan, is going to send me 35 kg of Rouge Bordeaux grains. I have never baked with this wheat and i saw you just posted about it. Is that a grain that can be milled weekly, just like let’s say red fife or hard red spring wheat, or is that a more specialised grains that can be used as an adjunct rather than as the main flour ? (I hope I make sense)
Cool. That’s a lot of rouge de bordeaux. It’s really delicious and I think you’ll enjoy it.
Rouge de bordeaux works well as the main flour in a bread and also the only flour in a bread. I enjoyed the 100% rouge loaves I baked. In the comments thread to that recipe post, people do talk about using it with other wheat varieties, and you might enjoy getting into those conversations. I’m looking forward to comparing the 50:50 rouge-turkey red hydration with what I used for 100% rouge.
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Melissa, Are you familiar with the Canadian Marquis wheat ? My friend will also send me a small bag of grains to test. Here is a bit of history about it : Marquis Wheat | The Canadian Encyclopedia
I’ve used Marquis in the past, maybe two years ago. I liked it too. It’s got a milder flavor/aroma than rouge de bordeaux and red fife. Pretty strong gluten development potential.
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I am back to this thread 6 weeks later. I just received my Bordeaux Rouge grains and I notice that here and there, there are grains that are still wrapped in their husks (maybe 2 or 3% of them). I often sprout grains and add them to my loaves, but the grains I have used so far were 100% without husks. Do you know if this could be a problem (as I imagine it cannot be chewed)?
The videos for these breads don’t show any slashing of the dough, nor is it listed in the directions, but most of the loaves people have posted, show that they were slashed. Beyond cosmetics, is this a necessary step? Also, I just ordered the oblong clay baker. Will these recipes be the right size for this baker? Thank you for your help.
Here’s an article with the why and how-to score dough:
For the oblong baker, any recipe with 4.5 cups of flour or less will work well. That is to say, don’t use more than 585g flour, especially if it’s oven-springy white bread flour.
I usually use 450-500 grams flour. Beyond that, as long as you’ve shaped your dough to fit in your oblong proofing basket, then the worst case scenario is that your bread lid lifts up a bit while baking.
Here’s a shaping guide that includes an oblong video:
Thank you so much for your help.