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Emmer wheat sourdough (it's beautiful)
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- Опубликовано: 23 ноя 2022
- This is such a lovely recipe for 100% whole grain Emmer flour sourdough! What a delight to discover how easy this is to make.
Written recipe on my blog:
www.ellyseveryday.com/ellys-e...
About Farro (spelt, emmer and einkorn - the ancient wheats):
en.wikipedia.org/wiki/Farro
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Thanks for watching, please see the video description for more information and links.
Hi Elly!. Only discovered this channel minutes ago, but I'm posting now because I wanted to express, somewhere you might find it, my thanks for your earlier posts about sourdough, on your original channel. During lockdown, with the availability of baker's yeast uncertain, I was struggling a bit, confused by all the trendy, California based, sourdough stuff I was finding on line, and it was such a relief to come across someone describing techniques that could fit into normal life instead of replacing it! A year or so later I'm happily and easily baking sourdough bread that the family likes better than the yeasted bread I was making earlier... Result!
That's excellent David, thank you! I'm so pleased my videos have been helpful to you.
You made a beautiful loaf! I just ordered emmer berries and the Bear bread machine. You made this so easy. I hope with the mixer and practice I can do this. I’m not into fussy so this seems to be a very doable way for me to get back into using my sourdough starter for more than muffins. Thanks
Fantastic! Thank you :)
I enjoyed watching this Elly. The laid-back style is lovely. Next time I do a grain order, I'll get a kg of Italian Emmer and try a loaf exactly the same as yours, then we'll see if it's as extensible!
Ooh that would be wonderful to see Alison! Thanks for watching, I thoroughly enjoyed making this bread. By the way, I don't think it was super extensible (not like spelt anyway), but it was nice and elastic.
I think your shaping is great! In my experience 100% whole grain is really tricky and your loaves turn out beautiful with such a wonderful texture. Thanks for another great video!
Thanks so much Audra! If I concentrate the shaping is not too bad :)
I just enjoy watching you so much!! Not taking your processes so serious makes it so enjoyable! My mom used to spread avocado like that 😊what a nice reminder I’d not thought of in a long while. Thank you for sharing!!
Thank you!! I thoroughly enjoyed this recording. I get so nervous for some of them! I just pretended the camera wasn't there this time :)
Thank Elly, it looks amazing 👍🏻
Thanks Chris :)
lovey! really enjoyed this.
Thank you so much!
Love your videos so much the bread with your bear mixer is my favorite
Thanks so much 😊
I'm eager to try that. I actually have some farro in my pantry that I want to use up, so now I know what to do with it. Well, once you've perfected your shaping, I hope you'll do a video on that. I'm awful at it, but the bread taste just fine.
Yes the bread was great, despite my shaping. I am so used to very high hydration doughs! This was much more firm. Turned out great though.
Thank you for posting this video. It was very helpful for me. It looks really simple. I'm good with shaping, but words can't describe it. Maybe I'll make a video and share it with you.
Looks gorgeously delish 😊
Thank you, it certainly was.
Elly, your bread channel is amazing! I have watched you for a long time making soap. Thanks for making a sour dough channel. Especially with whole grain .
I'm cracking up at you laughing about shaping. I have no idea what I'm doing so you looked totally professional .
Oh thanks Stella! I'm always amazed how many soap makers get into bread making, and vice versa!! So glad you are enjoying all the videos. Thanks so much for sharing your thoughts!
Your kitchen is sooo clean and beautiful
Thanks Elaine, yes I like a clean and tidy kitchen! Very calming.
Love my bear mixer too
Please do more bread recipes using the bear dough mixer ,love you videos , from USA
Thanks Elaine, I would love to do that!
Oh my, I nearly fell from my chair at the shaping part. So recognizable! I find it beautiful you can laugh about it. Just recently I found this of Maurizio from The Perfect Loaf how to shape a boule and batard. He explains very well how and why to shape the dough. We can do this Elly! :) Last but not least, thank you so much for the recipe. I enjoyed the video and I am looking forward to try baking with emmer this weekend.
Thank you! I'm sorry to say my shaping has not improved. I'm too lazy! I mostly bake my loaves in tins :)
Thanks Elly had a good laugh at you laughing at yourself. Love the relax just sharing video and now l'm waiting for my avos to ripen.
OOh, avos!! Our tree has tonnes of fruit and the possums haven't found them so far! We lost all of last years crop sadly. Glad you enjoyed this. I had fun :)
Love it
Beautifully done
Thank you!
I have that same BEAR dough mixer love it
I finally bought it glad I did
That's exciting! I still love mine too. Use it all the time.
Lovely loaf has a delightful delious look I'd say its really tasty
Thanks, it's a great one!
I love to watch you use your bear dough mixer
Thanks Elly . Another great video. I hadn't had the courage to attempt 100% Emmer before as I feared it might be too heavy . I'm definitely going to try now.
That's great John, I'm glad this has given you some inspiration. I was certainly very pleasantly surprised!
It turned out great !
Oh excellent! Very happy for you.
@@ellyswholegrainsourdoughhi Elly, can you please try a high hydration (around 90%) 100% emmer wheat sourdough?
@@ellyswholegrainsourdoughhi Elly, do you think it would be possible to do a high hydration (around 90%) 100% emmer wheat sourdough?
Liked for everything, but ESPECIALLY the shaping lol
😆
Excellent
Great video thank you very much. What type of baking ware are you using?
For this video, it was my Baccarat roaster (hard to buy these days).
😊😊 love this channel
Thanks so much :)
I love your shaping and your presentation. Whole grain is just a lot harder than the white sourdough bread. I can't stand all the white bread, it's very bad for diabetic people! Anyway, I love your channel, you actually relaxed me and make me believe I'll shape better. My whole grain bread is not pretty but the bread is delicious, it just lacking big holes.
Oh that's wonderful Limin! Makes me very happy to hear your comment. Don't worry about the big holes, they are very hard to achieve with all whole grain sourdough - unless you want to spend more effort fussing over it!
This was a treat I missed a few months ago. It was such a fun loaf to watch with the Chinese dough and noodle maker. But how beautifully it turned out! I'm with you on three things:
1. am terrible at shaping too. I saw a Spanish friend of ours just squeeze the dough together at the very ends, hardly squeezing together any dough at all after she'd done the folding/shaping. She did it vertically (the squeeze) so the loaf didn't flatten. Have tried to copy it and it wasn't too bad but have also done plenty of loaves exactly the way you do yours too, lol
2. I also dislike those burnt ears which a lot of male bakers seem to like. What is the point of having to remove totally burned parts of the bread crust because it's fashionable to bake an ear?
3. Again am in total agreement about what to put on the bread :)
Avocado for preference and hummous (homemade, of course) as "second best"
All the flour I use pre milled in Sydney seems to be milled in Gunnedah. It's Demeter organic wholemeal/biodynamic (I don't have a Mockmill yet). I've been able to get a good variety of flours, wheat, spelt, heritage flours and ancient grains from the Demeter Farm for too many years to count, already stone milled. I looked up Demeter (Greek goddess of the harvest) and apparently they've done a very dull re-branding (now Wholegrain Milling Company)
I am happy to report your website comes up first Elly, searching for "grain suppliers in Australia", with the post Elly's Everyday "Grain Suppliers in Australia" coming up top :)
Yess!!! Thanks Tosca. I'm glad that site page is getting around. I'm doing my best to keep it updated but I rely on others and the companies to tell me themselves if I've got any of the info wrong. This Emmer flour is milled and sold by whole grain milling, but it's grown in Queensland! How cool was that? The Demeter terms seems now to be only associated with the biodynamic farm products (biodynamic marketing co., burrum biodynamics etc.). I'm just back from the grainz conference - a whole world to learn about! Will be sharing a video about that next week. Such good fun.
@@ellyswholegrainsourdough Can't wait for the Elly fyi on grainz! 🥳
Love your videos
Thanks so much :)
thank you luvvie.
You're welcome Kaye! Hope you find it helpful (was lots of fun).
@@ellyswholegrainsourdough I;m going further down the rabbit hole. LOL.
Easily done! Have fun.
Elly… You seem such a content, euthymic person. Really enjoy and learn from you.
Please tell me what information you have on your cast aluminum roaster pan. I gotta get one! Looks perfect for bread baking. Please!
Thanks so much John, I haven't heard the word 'euthymic' for a while! I'll take that as a compliment. Yes, I'm a content person, generally. These pans are very hard to find now, but mine is a Baccarat brand (Australian) and I bought it years ago from House kitchenware in AU. Hope that helps. I wish someone else would start producing them!
Dear Elly, thanks for your video! Where i can find the written recipe with exact amount of ingredients?
Hi, sorry I just updated the link. Here it is www.ellyseveryday.com/ellys-everyday-blog/whole-emmer-farro-sourdough-bread
I made the Emmer sourdough bread. It came out beautiful. The only thing that needs changing is the extreme sourness. Any insight would be greatly appreciated. Thank you.
Check out this video - it's most likely too high dough temp for bulk fermentation and/or final proof ruclips.net/video/OhTRwn2H1-I/видео.html
@ellyswholegrainsourdough Thank you, I appreciate your quick response. I live in Florida where it is extremely hot. I will give it another try this weekend.
The uneven crumb is usually from underfermentation. Could it be that it's too much cold fermentation?
Possibly.
Nice
Thanks
gebruik je hier nu nu volkoren tarwemeel of volkoren tarwebloem ?
This is whole Emmer flour (one of the ancient wheat farro types)
Is this the 5L or the 7 L Bear machine your using? Thx
It's the 5L one. I'm still using it BTW, works great.
with all my sourdough I stretch and fold 3 times with 1 hour intervals. hopes it helps.
Thanks, yes there are many ways to make good sourdough bread. Sometimes I stretch and fold, sometimes not. It's good if you can fit it in though.
Hi, you said you kept the dough in the warmer for another 30 mins, and then you ended up leaving it for 6 hours!! So is 30 mins enough or we also need to leave it for 6 hours?
It's sourdough, so it will always need at least 4-6 hours to fully ferment. I just used the warmer setting on my machine to kick start the process as it was a cooler day.
Hi Elly thx for the info.Ive just purchased the bear dough mixer after watching your video. But it didn't come with English instructions 😢 Would you pls share your translated copy. Thank you.
Hi Maggie, I don't have a translated one either. I used the google translate app on my phone to work it out. I'm away this week but could see if I have it when I get home. Would you be able to send me an email about this? elly@ellyseveryday.com
Your method of voicing-over is very natural! It's almost as if you're talking in real-time and things are just pausing for you. ^_^
Thanks so much. I've had a bit of practice (this is my second youtube channel - my other one is lots bigger!)
I want a dough mixer because I have a really bad shoulder
They are very handy gadgets!
Looks great..I also struggle with shaping and pretty sure I am the queen of ugly, but delicious loaves! 🤭🥰
Thanks Gale, delicious is all that counts!! 😂
Hi Elly!
Would you please make a video for pizza dough?
Hi Hasan! Yes, I did that here a few years ago! (apologies, it's on my other/soap channel - but is all whole grain!) Whole Wheat Sourdough Pizza ruclips.net/video/AcwZJcSrpuM/видео.html
@@ellyswholegrainsourdough Thanks a lot, for all your videos!
Where you buy the dough machine
Ebay, there are links in the description box :)
@@ellyswholegrainsourdough gracias
Hi Ellie. Now where have I heard "Frankenstarter" before? Oh yes, he lives in my refrigerator and is nearly three years old. Don't worry, I won't sue for royalties! Cheers.
Haha! Great minds think alike eh Vern! Hope you're well.
I had great experiance with whole emmer... gives great bread and easy to handle... but the einkorn is just terrible for hand kneading
that's interesting to know. I'd love to try einkorn but nobody grows it here.
16:00
it has nothing to do with your "shaping" and it all has to do with your adding flour at 10:20...
i used to make similar mistakes and still do from time to time... but i find emmer very forgiving and easy to work with ...
next time try slightly higher hydration cold dough and when you do the shaping do not add any flower, instead spray water on the table and keep hands wet leave dough for final proof and retard in fridge and then bake directly from fridge at maximum temperature..
PS: do not be afraid of wet dough
and to prevent sticking at final proof you can use linen and instead of flour (maybe little) use some kind of seeds or oat flakes as the topping.. this extras are not necessary
It's funny you say that, I never use flour for shaping, and always water! I'm not sure why I decided on flour this time.
ruclips.net/video/z7Mnxzy-tvI/видео.html
I hope this video is helpful to you.
Thank you Hong! I will definitely check that out.
You have to be careful equating farro with emmer, because farro means any ancient wheat in Italian, it is used for spelt, for emmer and for einkorn. Strictly speaking einkorn is farro piccolo (little farro), emmer is farro medio (medium farro) and spelt is farro grande (large farro), but common usage in Italian is without qualification, just farro and common Italian does not distinguish between spelt, emmer and einkorn. As a result, most Italians cannot tell the difference.
Writing "Emmer (farro)" is at best misleading because it suggests that farro is always emmer.
How’s your startah doing? 😉
Good, ta mate!