I decided to revisit what ancient grains I have on hand with this simple loaf. It is about 60% a equal combination of Einkorn, Spelt and Kamut all fresh ground with the rest being AP for a total of 500g at 70% hydration. It is naturally leavened with one build using 50g starter 100g flour mix and 70g water. The rest of the flour was started to autolyse at the same time. The leaven doubled in about 3.5 hours at 80F and was mixed with the other plus some salt. 3 S&F 15 min apart during which the gluten felt pretty developed but the dough collapsed totally between made me decide to use a loaf pan and since it was to be baked in a counter top convection oven a pullman pan was used so the lid trapped the steam. After about a 2 hour ferment the dough was double rolled and placed in the pan to proof, which took about another 2 hours. The loaf was baked at 425F for 15 min, the lid removed, the temp turned down to 400F and the loaf baked until a temp of 205F was reached. The taste of the loaf made me remember why I have these grains it is nutty and sweet with a grassy component. The thing the cutting board is sitting on is an antique Hoosier Baking Cupboard that was given to us by an older neighbor friend when she was cleaning out what she called junk. I tried to explain that it was worth something and wanted to pay but she wouldn't hear of it. It actually has the bin where the flour was kept as well as the covered hole in the top for loading it.
Stu
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Nice looking bake Stu! I bet it tasted great. Nice gift from your kind neighbor.
Happy Baking.
Ian
Makes the best fresh ground peanut butter and homemade raspberry jam sandwich I've had.
Stu
A few years ago I bought a 25#bag of kamut. It is a wonderful grain in bread but I did find it had some unique properties. It went from proofed to overproofed in just a few minutes so it had to be watched closely. Alternatively, I used it with the addition of AP flour or even WW.
Also, dough made with kamut had a very extensible gluten and would flatten out unless it had the support of a pan. The color and flavor was outstanding.
Nice loaf.
I had the same thing happen when exploring Einkorn a while back so it was sort of expected. The taste of all three together is a treat.
Stu
Ancient grains sound cool especially the taste you described!
The taste is worth learning how to deal with the unusual gluten properties.
Stu
the years. At one time nearly every home aha s baking cup board and now you can't even find a new on to buy if you wanted one. You would think some small custom furniture makers would be making them somewhere if there was a market for them.......I know I need one, with Lucy scattering baking stuff everywhere but we don't have any place in the kitchen for it to fit since it is all cabinets and counters already:-(
Your bread looks great and it has to taste as good as it looks. Well done and happy baking.
Specially built furniture is so expensive it makes one want to take up the craft. We were lucky to have a somewhat unused spot in the dining room, just had to relocate a book case. We are using it more like a sideboard than anything else. The bread is very tasty.
Looks like a delicious sandwich loaf. I've never baked with ancient grains, but i'd love to give it try some day.
What was the texture of the the crumb like?
Well done Stu :)
Ancient grains are definitely worth trying. The crumb is moist with that nice springy quality found in naturally leavened breads.