Ok, as I said here, I made this emmer bread, but I didn’t taste it, so I was curious and decided to make it again to see how it actually tastes.
I let the emmer soak water overnight, though it didn’t seem to have any gluten development. This time I doubled the amount of emmer.
Ingredients:
Pre-ferment: 130g Pivetti type 1 wheat flour bio, 130g water, 50g starter
Dough:
- 100g emmer
- 150g Pivetti whole grain flour bio
- 50g Møllerens rye
- 75g Regal spelt flour
- 75g Pivetti wheat flour type 00
- 50g Pivetti wheat flour type 1
- 300g water (of which 80g was used for the autolyse of the emmer)
- 10g salt
I did 4 “stretch and folds” on the first two hours, and let it bulk for around 4 hours after that.
I am pretty happy with the result, though there was some cracks here and there. The loaf got too big and not as tall as I hoped for.
I’ll give it a 8/10 score for taste.
