Recently I've posted about bakes using 50% spelt and 50% einkorn:
https://www.thefreshloaf.com/node/72911/50-einkorn-take-2
https://www.thefreshloaf.com/node/72889/50-spelt
Today's loaf used the third "ancient" grain - emmer. I've never used it before.
I made a new version of my pretzel rolls to bring to my Cousin’s for Rosh Hashanah dinner along with some of my standard ones. Everyone seemed to really like the new ones so I guess I must have done something right :).
This version had some fresh ground rye along with some dark cocoa powder along with the Guinness which really gave the final dough a nice malty flavor.
I used pretzel salt, black sesame seeds and everything bagel topping for the toppings. As usual these were made with a lye bath
Phase 1 - the bulk fermentation
Phase 2 - the pre-shape
Phase 3 - the final shaping
This seems to a problem with almost every recipe that I try (see picture).
For these loaves I tried:
https://www.theperfectloaf.com/best-sourdough-recipe/
I followed precisely as written.
There was very little change to the dough appearance/behavior after an overnight cold ferment. It was pretty solid. When I went to move it from banneton to dutch oven I could feel it deflate more (not that there was a lot to begin with).
Flours:
I was watching random suggested videos on YouTube recently, and Lisa from Farmhouse on Boone popped up making sourdough puff pastry (recipe here).
This loaf is a slightly changed version of the bread in my previous 50% einkorn post
https://www.thefreshloaf.com/node/72901/50-einkorn
Here's what I changed:
Pan de Cristal
David Snyder
September, 2023
Pan de Cristal is a bread that has intrigued me for some time. It is a white bread similar to an Italian ciabatta but of even higher hydration. I was a bit spooked by the anticipated challenge of handling such a wet dough until I viewed the instructional video made by Martin Philip, the fellow who took Jeffrey Hamelman’s place as head baker at King Arthur Bakers.
After trying my hand at a 50% spelt loaf - see
https://www.thefreshloaf.com/node/72889/50-spelt
I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill. I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape. E.g.,
I've long been yearning to bake a nice perfectly rectangular rye loaf. Earlier this year I finally bought a pullman loaf pan, but since starting to use it, I've discovered it's not so simple as just baking a loaf in such a pan. Thus far the rye loaves I've baked in it have stopped their rises just a little short of the rim, thus resulting in a slightly domed top. On the other end of the spectrum, a wheat loaf blew the lid off the top. There's nothing wrong with rounded tops, but I wanted the Nordic esthetic. I realized it's important to get the dough volume rig
