Whole Einkorn Whole Red Fife Sourdough
Sometimes things don’t work as planned, so it is good to have a plan B just in case. Having a pullman pan lined with parchment or a focaccia tray ready is always a good idea if your dough doesn’t seem to be developing the way it should during bulk. That is what happened today to this dough, it just seemed much wetter and looser than I recall when I made this recipe a year ago. I’m pretty sure I didn’t measure incorrectly so I wonder if the flours have just absorbed quite a bit of the moisture from the air lately as it has been humid. Regardless baking this lean dough as a pan loaf seems to have worked. This is a 78% hydration 20% whole einkorn and 9% whole red fife sourdough bread. I had black and white sesame seeds left over on the tray from seeding the baguettes so decided to top this loaf with the seeds and I’m glad I did.
Comments
Your loaf looks tall and nicely brown! How did you adjust the baking temperature from free form to Pullman? Looking forward to seeing the crumb shot.
Yippee
Thank you Yippee, the dough just wasn’t gaining any strength whatsoever so I gave up on the idea that it might bake up well as a hearth loaf and instead baked it as a pan loaf. Now, I’m not entirely sure that I baked it well enough. I followed what I would usually do baking it as a hearth loaf including steaming for the first 20 mins. However, I took it out of the pan for the last 5 mins of baking and then left it in the oven on the rack to dry out. Hopefully that is enough, however, it does feel a bit heavy so we’ll see what the crumb is like tomorrow at lunch!
Benny
I’m quite pleased with how this baked up, I was worried that I didn’t bake it enough given the time in the pan would slow the baking off of the water, but in the end the crumb is well baked without being dry. In fact I’d almost call it custardy. I think in the future I will try to have my pullman pan ready and waiting if the dough is loose during bulk.
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saved the day, Benny!
Yippee
Thank you Yippee and now I have bread for lunches for the week instead of pancakes LOL.
Benny
Very nice loaf and crumb!! How did you process after the bulk? Did you let it proof at room temp before baking it?
:-)
Thank so much Gaëlle. At the end of bulk, I shaped as a batard and definitely knew at that point that it wouldn’t bake well unsupported. So it then went into the pullman pan and was left to proof back in the proofing box until the aliquot jar reached 100% and then baked.
Thank you Benny :-)