Emma

Slurry the emmer sourdough starter with leavening capacity in the water. Add the whole grain flour and mix well.

Dough temperature: approx. 28°C
Fermentation time: approx. 3 hours at 28°C (ready for use at pH 4.2)

Slurry the sourdough starter (pH-value 4.2) in the water. Add the whole grain flour and mix everything well. Check the pH-value immediately after production.

Dough temperature: approx. 28°C
Fermentation time: approx. 3 hours at 28°C (ready for use at pH 4.3)

Bring the water to the boil and weigh exactly. Thoroughly mix the cooking water with the whole grain flour. Cover immediately with plastic wrap directly on the surface and store in the refrigerator.

Temperature after mixing: approx. 70°C

Note: The production of the scald can also take place before the sourdough, as it is stored in a sufficiently cool place.

Mix all the ingredients (whole grain flour, water, emmer sourdough, scald, salt) evenly in the kneading machine.

Mixing time: 5-6 minutes
Dough temperature: approx. 28°C
Fermentation time: 3-4 hours (ready for use at pH-value 4.5-4.6)

Weigh 500 g dough pieces, round well and place on a greased tray with sufficient space between them. Then leave to rest in the proofer.

Fermentation time: approx. 1 hour (process further at pH-value 4.3)

As soon as the desired pH-value is reached, fold the spread dough pieces into a circle using a dough scraper, carefully shape them into a round, flour them and dip them in oat bran with the end of the dough facing downwards. Then place directly into wooden proofing baskets lined with baking paper. Bake without continuing the fermentation time.

Place the dough pieces in the wooden baskets on perforated trays and load into the deck oven with steam. Pull the vent after 20 minutes.
Baking temperature: 235°C, dropping
Baking time: approx. 60 minutes