January 2, 2022 - 7:47am
Seeded Emmer Sourdough Anadama with a saccharinified cornmeal scald
- Seeded Wholegrain Emmer Sourdough Anadama made with a saccharinified cornmeal scald
- Levain:2 stage
- First stage
- 15g starter
- 40g water
- 60g whole emmer flour
- Mix and ferment overnight about 6-8 hours.
- Second stage
- Levain from first stage
- 40g water
- 60g whole emmer flour
- Mix and ferment for 2-3 hours
- If not using right away, put in fridge
- Mash/scald/saccharinified scald or malted scald
- 220 g boiling water
- 90g corn flour
- 10g white rye malt(diastatic)
- Mix all except rye, bring to 65 degrees C and add rye flour and keep at 65C for 3-4 hours. It will turn sweet and slack.
- Cool before using.
- If not using right away, put in fridge
- Final dough
- All mash and all levain
- 230g whole emmer flour
- 5-7g salt
- 30g molasses or more to taste-I used sorghum
- Mix final dough. Stretch and folds every 20 minutes for 1 hour and then let go for 30 minutes or so as it will increase in size by 50%. Emmer took 2.5 hours
- Heat oven to 425 degrees F. Shape dough and put in tin after using seeds.Second rising in an hour!!!
- Put in fridge for 20 minutes. Bake at 350 degrees F covered for 20 minutes. Uncover, and bake until done another 20-25 minutes.
What a lovely loaf. I shall have to study your recipe. Perfect crumb and the seed coating looks delicious.
Very nice indeed!
Thank you Abe. This bread is really a special one because of the scalded corn flour in making the Anadama bread.
That loaf looks great!
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As this is an international forum, "90g corn flour" needs clarification.
1. In Britain "corn flour" is the equvalent of US "corn starch", a very fine white powder.
2. In the US, should we interpret this to be what we call "corn meal", which is the gritty stuff ?
3. In India, they might think "corn flour" is finely milled corn, the same content as US corn meal, but merely ground to a finer particle size. This is for sale in my local Patel Brothers grocery. And this might be it too: https://www.bobsredmill.com/corn-flour.html
Thanks.
I took 90g of dried corn kernels and milled then coarsely and then remilled them on a very fine setting. So, they are stone ground, finely ground dried corn kernels. I've make this loaf with coarsely ground corn and the results are comparable in the crumb with the corn particles a little larger. Within reason, the fineness of the corn is not the essential thing of this recipe, it is the scalding of the corn and the use of an active enzyme that gives this loaf it amazing flavor along with the emmer....I've also make it with 100% spelt too but the emmer has more flavor.
Got it. Thx!
Another home run George, just like your incredible 100% spelt breads. I haven’t had the pleasure of baking with Emmer but understand like so many ancient grains it is gluten poor, yet you have achieved a wonderful crumb and a loaf with great height. I’ll bookmark this for future reference.
Benny
Thank you Benny! This means a lot coming from you! I added two other forms of Emmer too-a hearth bread and Schwäbische Seelen. The souls are so easy to make and are like ciabatta and I make them with spelt and other flours too.
Thank you for some interesting emmer recipes, George. I shall have to dig out my bag of emmer grain!
Lance
Hi Lance -I think emmer and spelt are two great , wonderful grains. Emmer is so expensive, that I do not use it as much as spelt but they behave similarly with emmer easier to use and I think better flavor. Try the emmer souls recipe -it is so easy and I wrote up other recipes for souls on the Breadtopia blog and there is a video on "shaping". George
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