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Semi-wholemeal einkorn wheat flour bread 09-12-2021

by luciano

The test was carried out with the same method illustrated several times on the site (1):
Preferment (sponge) (2): semi-wholemeal einkorn wheat flour (passing through a 600 micron sieve), sourdough in liquid form of einkorn wheat (same as the dough), brewer’s yeast in very limited quantities as a starter, water.

Final dough: preferment, einkorn wheat flour (passing through a 600 micron sieve), sourdough in liquid form of einkorn wheat (same as the dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.
We obtained a very fragrant bread, with an accentuated flavor of wheat, but above all with an excellent texture and very digestible.
The long maturation with the sourdough (always made with the some einkorn wheat) has allowed us to achieve these results.
The hydrolysis of gluten by the sourdough is clearly visible in Photo n. 1: after the very long cold maturation (5 degrees) and the subsequent heating up to 19-20 degrees, the dough has an underdeveloped, indeed “deteriorated” gluten network. The formation of the “loaf” or “roll” with the usual technique is not possible, the dough does not lend itself to “modeling”. A ball or roll is therefore made for final proof in a basket (Photo N. 2). Photo No. 3 shows the dough at the end of leavening ready for the oven; the surface does not appear homogeneous or elastic. The result Photo NN. 4 and 5 show the success of the test and above all the photos NN. 6, 7, 8, 9 are tangible proof of the excellent result of the texture which presents a disordered crumb in the distribution of the holes but definitely present: the bread is not compact at all. Looking at the state of the dough (Photo N.1) it would not seem possible to obtain the result shown in photo n9!.

Photo n. 1

Einkorn bread with olive oil 100% -recipe-

by luciano

Einkorn bread with olive oil 100%
(suitable for people sensitive to gluten / wheat -NOT FOR CELIAC PEOPLE-)

This test follows the one presented on 27th -September -2019: https://glutenlight.eu/en/2019/09/27/einkorn-bread100/
From that presentation we take all the introductory part that remains unchanged.
“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 some of the possible difficulties are:
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)
Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times 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. A first step we do using a simplified version (direct metod) of the a new industrial method that involves the construction of the pre-ferment followed by the final dough. 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, stone-ground, producer “I grani di Atlantide di Lorenzo Moi” 2018 harvest. 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”.

Einkor wheat bread 100%: the strength of gluten makes the difference

by luciano

The aim of the study
The aim of the study is to evaluate the role of gluten strength of the same genotype (equal genetic imprinting) but with different cultivation on the final volume of bread.

Test
Two loaves were made with two einkorn wheat flours which are completely identical in quantity of ingredients and methods of execution. Both flours used belong to the einkorn genotype type ID331; one (A) grown without any fertilizer or other chemical compounds, the other (B) grown with the supply of nitrogen.
Both loaves were prepared with the same method:
“New Method for making fermented bakery products n. EP 3305078B1: at the bottom of https://glutenlight.eu/en/2019/09/27/einkorn-bread100/”.
The result clearly shows how the strength of gluten (1) played a decisive role in giving bread (B) a higher volume, a more open and regular crumb (Photo NN. 3, 4, 5, 6, 7, 8).
It is known that the supply of nitrogen contributes to increasing both the quantity and strength of gluten (2). This was a decisive factor for the development of agrotechnics which allowed flour to be produced with better workability from an industrial point of view; the increase in the strength of gluten, however, led in parallel to a less digestible (3) and less tolerable (4) gluten.

Einkorn bread100% (suitable for people sensitive to gluten / wheat not celiac)

by luciano

Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of enkir 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 some of the possible difficulties are:
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)

 Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times 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. A first step we do using a simplified version (direct method) of the a new industrial method  (1) that involves the construction of the pre-ferment followed by the final dough. Furthermore the method was adapted for a home preparation, so without the use – for example – a retarder prover with controlled temperature and humidity.

Times and temperatures have been defined for a semi-wholemeal einkorn flour, stone-ground. 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). Further clarification: the method is for expert people.

Method – recipe