50 Emmer Farro Sourdough Bread Recipes

Steps:

• Combine the flour and salt in a large bowl.
• Stir together the water, starter and honey in another bowl or pyrex measuring cup.
• Mix the dry and wet ingredients until all the flour is incorporated. The emmer flour takes some time to absorb the water. Do not rush to add extra water until you have mixed for a few minutes. I used my hands for this.
• Cover the dough and set it aside at room temp for one hour. I have these covers and find them very helpful with the constant on and off of plastic.
• After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
• Put the dough back in the bowl, cover and set a timer for twenty minutes.
• Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
• Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
• Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
• Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. If you want a very contrasted score like the boule pictured above, coat a tea towel or basket liner with flour.
• Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a boule or batard shape.
• Lay your dough in the basket, seam side UP for a neat score later. (You can dampen your fingertips and gently rub the seams closed if they seem to be gaping.) Cover the basket with plastic.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and your baking vessel to 450 F for thirty minutes before the proofing time is up.
• Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor. The deep brown of the grain against the white flour will allow for a highly contrasted design.
• Bake until the internal temp is around 205 F.
• 35 minutes at 450 degrees, lid on.
• 10 minutes at 450 degrees, lid off.