Test with indirect method to obtain a einkorn wheat pizza with very high digestibility and tolerability. (suitable for non-celiac gluten / wheat sensitive people).
Introduction
Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of einkorn wheat (https://glutenlight.eu/en/2019/03/11/tolerability-of-the-monococcum-wheat/).
For this reason we dedicate particular attention to this grain.
In summary the main difficulties:
1. The least amount of gluten
2. The lower strength of gluten
3. Damaged starch (1)
4. Amylase too weak (falling number greater than 350). (2)
Long cold maturation times
Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires for the dough so that the enzymatic processes also operate the transformations (hydrolysis) of starches and gluten (https://glutenlight.eu/en/2019/03/12/maturation-and-fermentation-of-a-mixture-of-water-flour-and-yeasts-and-or-lactic-bacteria/).
Long maturation times (over 24 hours) are not compatible with the stability of this type of dough at room temperature or above. Low temperature (4-6 degrees) a retarder prover (cold rooms for leavening control) must be used to slow the leavening and to help the maturation of the dough (or, for home preparations, the refrigerator). Once the maturation is over, it will then proceed rapidly to leavening/proofing. It must be used, because the product is designed for people sensitive to gluten / wheat but not celiac, the sourdough of the same grain we use or the most digestible and tolerable einkorn wheat. This sourdough will not give great contribution to leavening. Furthermore, the lack of gluten does not generate an abundant nor strong gluten network: we risk having a low and compact bread. You will have to introduce air into the dough during preparation.
You will have to use a very limited percentage of fresh compressed Brewer’s yeast that has the function of starter and collaboration with the lactobacilli. The flour to be used should always be from organic cultivation. The use of nitrogen compounds increases both the percentage of gluten and strength and alters the glutenin gliadin ratio. (https://glutenlight.eu/en/2019/03/14/fertilizers-and-wheat/). These notes are part of a new industrial method for making dough for bread and dry products suitable with gluten-poor flours (limited percentage of gluten and limited “gluten strength”). They are the flours that, in current practice, are not used for the production of bread.”
Method chosen:
this test is carried out using the pre-ferment followed by the final dough.
Clarifications
Furthermore the method was adapted for a home preparation, so without the use – for example – of a a retarder prover. Times and temperatures have been defined for a semi-wholemeal einkorn flour (a flour through a 600 micron sieve), stone-ground flour, produced by “I Grani di Atlantide di Lorenzo Moi” collected in 2020. Semi-wholemeal means, in this case, flour obtained by sieving the wholemeal flour purchased with a 600 micron mesh sieve.
This clarification is necessary, because especially times and temperatures vary according to the flour (type and harvest) and its degree of refining (quantity of bran present). The method is for expert people”.
The purpose of test
The purpose of this test is to try to reach the limit of tightness of the dough so consequently the lactobacilli of the sourdough can hydrolyze (break) as much as possible the gluten to make it more digestible and tolerable. Beyond this limit we have the total disintegration of the glutinic network. The product obtained is a bread suitable for people (NOT CELIAC PEOPLE) who have a lot of difficulty with gluten. Obviously it is possible by decreasing, for example, the fermentation time from 21 hours to 18 in order to have a less hydrolyzed dough obtaining an absolutely excellent bread. The “W” index of this flour is modest, placing itself below the value of 50. This means that the dough has little stability and develops a limited and weak glutinic network. I remember that in all the doughs made with flours with little “strength” it is essential to be able to introduce air into the dough which, during the cooking phase, will help to make the crumb non-compact.