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Einkorn wheat flour dough

by luciano

The dough for bread with einkorn wheat presents some difficulties due both to the fact that it is low in gluten and, above all, because it is a weak gluten that develops a limited gluten network.
We publish a video of the behavior of the phase in which a final dough * for bread with einkorn wheat is worked with a “fork” type mixer, contrasting it with a final dough made with other wheat (Timilia).
The difference in the behavior of the two different doughs is substantial.

Both doughs were made with the same method:

Einkorn wheat pre-dough: einkorn wheat flour, sourdough in liquid form of einkorn wheat (same as the dough), very limited quantities of brewer’s yeast as a starter, water.

Final dough of einkorn wheat: pre-dough, einkorn wheat flour, 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.

Timilia wheat pre-dough: Timilia wheat flour, sourdough in liquid form of einkorn wheat (the same as the previous dough), very limited quantities of brewer’s yeast as a starter, water.

Final dough of Timilia wheat: pre-dough, Timilia wheat flour, sourdough in liquid form of monococcus wheat (the same as the previous dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.

NO additives or improvers were used.
Both flours were of the semi-wholemeal type (passing 600 microns sieve ).

The videos show how the Timilia wheat mixture is more homogeneous and “formable” and less “sticky” than the other. The difference is due to the different gluten: the more “performing” one generated by Timilia wheat. From the two videos it is possible to see the traces that the einkorn wheat mixture leaves in the mixer (further documented by photo “A”) absent in the case of the Timilia wheat.

Einkorn flour will never give easy, homogeneous elastic doughs unless the einkorn has been “domesticated”, for example with nitrogen fertilizers.

Video about Einkorn: https://youtu.be/Wugt9OrbMzQ

Video about “Timilia” : https://youtu.be/LYcnmdNtuxU

Photo “A”

Einkorn: christmas spells

by luciano

(for a finally normal 2021!)
A test for the realization of a very particular product: the carasau bread (puff bread) of pure einkorn wheat. A not easy realization considering the rheological characteristics of the einkorn wheat: little gluten and also weak. The dough has very little elasticity and cannot be manipulated for long because the gluten network breaks down. Method chosen: this test was carried out using the method (increasing the quantity of the pre-ferment) of the pre-ferment followed by the final dough already used for the bread.
https://glutenlight.eu/2019/09/27/pane-di-grano-monococco-piccolo-farro-100/.
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” 2019 harvest.
The “W” index of this flour is modest, placing itself below the value of 50. 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”.

Ingredients
Idratation 55% 900 =545gr. (500gr. wtater + LiCoLi whater 45gr. )