For these of you who’re followers of emmer or spelt, the excellent news is that they make an amazing mixture. That is one other variation on a bread initially posted by tpassin. The dough is extraordinarily simple to work with, and the flavour produced by the emmer and spelt was shocking and distinctive.
The night earlier than the day of blending, I mixed 60 g of starter, 80 g of emmer, 80 g of spelt, 160 g of bread flour, and 360 g of water. The emmer and spelt got here from Barton Springs, and the bread flour is King Arthur. The preferment sat in a single day at room temperature.
Yesterday morning I mixed 312 g of emmer, 313 g of spelt, 625 g of bread flour, 700 g of the preferment, 686 g of water, and 30g of salt. (I ought to add that the recipe requires 650 g of preferment and 670 g of water, however I used extra of every due to a cold kitchen and low humidity.) These are the entire last dough components and had been combined to uniformity (i.e., no dry flour), however with none try and create gluten.
After thirty minutes of the dough sitting in a bath, I dumped the dough onto a counter and did 250 French folds (aka slap-and-folds). Dough temperature was 72 F once I returned it to the bathtub.
After one other forty-five minutes I did a stretch-and-fold. Thereafter I did three extra, which had been spaced rather less than an hour aside. The dough behaved properly and felt higher with every S&F. Lastly, after a bulk fermentation that lasted a shade lower than 5 hours, I dumped the dough onto the countertop, frivolously floured the floor, and used a bench scraper to divide the mass into two components.
This dough doesn’t appear to want a bench relaxation, and I instantly did a last shaping, put every loaf right into a banneton, and put the bannetons (every in a plastic bag) into the fridge.
The loaves had been within the fridge for a bit over seventeen-and-a-half hours. The boule went right into a Dutch oven, and the batard was baked on a baking stone. Each had been baked at 450 F for 46 minutes. The weights had been 1219 g for the boule and 1192 g for the batard.
Listed below are the loaves.
We stored the batard and gave the boule to some associates (I can be involved in their opinion — fingers crossed).
