First loaves in my new oven, in my new kitchen, after nine months of home construction!
720 g Bob's Red Mill artisan bread flour
80 g Breadtopia stoneground emmer flour
560 g water
16 g salt
160 g starter at peak
Feed starter 1:10:10 twice out of the fridge, peak to peak. Mix all ingredients into a shaggy ball, rest 20 minutes. Stretch and fold three times every 45 minutes. Rest at room temperature four hours until increased 25%. Shape and place into prepared bannetons, cover and leave out overnight (8 hours at 62F ambient temp). Preheat oven and Dutch oven ovens to 475F. Score, bake covered 20 mins at 475F, then 18 mins more at 450F uncovered.
by go_west_til_you_cant
6 Comments
First things first – CONGRATS on the new kitchen and oven!!!! Second – those look great! Curious as to the taste of Emmer, I do a 20% Einkorn and 80% KA Bread flour and it tase great! I actually think is has more body than whole wheat, so I wondered about Emmer.
Looks wonderful!
no bread only 🐇
Gorgeous loaf
I am now considering a professional photo shoot on my next baking day!
If I have never used any flour other than KA bread flour for sourdough, but I am interested in experimenting with other grains, would you recommend the high extraction flour, or the whole grain flour from Breadtopia?
What adjustments would you recommend to make to my process? My go-to ratio is 125g starter : 375g water : 500g bread flour. I am very interested in rye especially, but curious about emmer and einkorn also! Do I need to make adjustments to the starter, or should I make a levain?