Emmer, optimized
Recipe SourceHere's how Thom rated their bake:
What went well?
Everything went so much better than last time! The hydration was much more appropriate for emmer. This made for a nice and stretchy dough, which held tension well. The final loaf has great crumb, and a nice, light biscuity flavor.
Baked: May 5th, 2024
Posted: May 11th, 2024
Ingredient
Weight
Bakers %
Whole Emmer Flour
250g
50%
Bread Flour
250g
50%
Water
350g
70%
Whole White Flour Levain
110g
22%
Salt
10g
2%
Hydration
Bake gallery
