The most exiting part of my “Time for Bread” baking courses is the part when the participants and I develop together a new bread formula. It is so exiting because we bake it together, too and the result is as new for me as for my participants. And the breads in each course vary from each other. This time there was a bread with a heritage grain, nuts and fruits. To give the emmer whole grain flour enough time to soak we put it completely in the poolish. The nuts and fruit mixture soaks overnight as well so they do not withdraw the water from the dough.
I liked the resulting bread very much. The Emmer has a nutty flavour which underlines very nicely the aroma of the walnuts. Raisins and apricots add a fruit sweetness which is still subtle and goes well together with goat cheese.
yields 2 Breads
- 300g Emmer whole grain flour
- 300g Water
- 1g fresh yeast
- 100g Walnuts
- 50g Apricots, chopped
- 50g Raisins
- 80g Water
- 700g flour Type 550
- 350g Water
- 20g Salt
- 19g fresh yeast
Mix water, flour and yeast for the poolishand let it ferment for 16 hours.
Mix the soaker and let it rest overnight. If there is left over water the next morning, drain it well.
Now knead poolish, flour, water, salt and yeast 3 min on slow speed and 7 min on high speed, then add the soaker and knead until well combined.
Let the dough rise for 2 hours, folding after 20 and 40 min.
Shape the dough into two long loaves and place them in proofing baskets, seam side up.
Preheat the baking stone to 250°C. Slash the loaves, then place them in the oven and bake with steam for 10 min then reduce the temperature to 180°C and bake another 50 min.