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emmer variation

Following on from last week’s post about using emmer flour I had a go at building a recipe that includes emmer flour, scalded polenta and walnuts.

I went with:

  • 50% strong white wheat flour
  • 20% high extraction (85%) wheat flour
  • 30% whole grain emmer flour

Scalding a grain means to pour boiling water over it — it gelatinises and it’s a way of adding texture, moisture and flavour to the bread. The polenta scald was just 15% of the weight of the flour and the walnuts were 25% of the flour weight. I also dropped the hydration a little bit (to 77%) because I knew that I’d get added moisture from the polenta scald.

I reckon I could have upped the emmer percentage to even 40% (and reduced the strong white flour) but I wanted the structure that the white flour would give. Maybe next time I’ll increase the quantity of polenta as well.

They turned out like this:

Emmer, walnut and polenta loafEmmer, walnut and polenta loaf Emmer, walnut and polenta loaf - close up of bloomEmmer, walnut and polenta loaf - close up of bloom Emmer, walnut and polenta loaf - crumbEmmer, walnut and polenta loaf - crumb

These will be for sale at COGS on Saturday on Saturday 21 September (instead of my original plan for the plain’ emmer loaves).

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