How to Make
Emmer Sourdough Bread
Learn how to make this sourdough bread made with an ancient grain.
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Why You'll Love This Recipe
•Emmer, or farro, is an ancient grain that's bee cultivated for thousands of years. •Nutty flavor •Reddish hue •Easy for those new to emmer flour
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Ingredients:
•Bread flour •Emmer flour •Water •Salt •Sourdough Starter
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1. Autolyse
Mix the flours together in a bowl, followed by warm water. Let the flour hydrate for 30 minutes before adding the starter.
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2. Add Starter and Mix
Pour in the sourdough starter (or levain) and mix until distributed throughout the dough. Rest for 30 minutes.
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3. Add Salt and Mix
Dimple the salt into the dough and continue mixing until no granules of salt remain and it smooths out.
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4. Bulk Fermentation
Bulk ferment the dough for about 4.5 hours in a warm location. Every 30-45 mins, fold the dough to strengthen it a few times.
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End of Bulk Fermentation
The dough is done fermenting once it's almost doubled in the bowl, is full of bubbles, and feels airy.
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5. Shape and Overnight Proof
Shape the bread, place into a banneton, cover, and proof overnight and up to two days in the refrigerator.
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6. Score and Bake
The next day, turn out the dough into a Dutch oven and score it with a sharp bread lame or knife.
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Baking
Bake at 500ºF (260ºC) for 20 minutes with the lid on. Remove the lid, and lower the temp to 450ºF (232ºC) and bake for another 15 minutes.
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Cool and Slice
Let the bread cool for at least an hour before slicing. Enjoy this nutritious and flavorful loaf made with 30% emmer flour!
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Learn more!
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The recipe includes a how-to guide with photos and detailed instructions.
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