Wilde Emma

Wilde Emma: this recipe was one of my personal highlights and the very beginning of my #brotokoll. Why? Well there is a story behind:

Kruste & Krume ist he largest breadbaking festival in Austria –  Same as in 2017, also in 2018 the event was featuring a homebaker competition – open for everyone.

The recipe had to comply with the following requirements of the top-class jury: natural leavening, at least a 60% Emmer or Einkorn portion (of total flour), and the baked loaf had to be delivered at latest 09:00 a.m. the day of the event.

My personal challenge: just 38 hours prior to the delivery deadline we returned from our vacation in Mexico. No chance to have an active sourdough in my hands at that time (as it was unfed in fridge for almost 3 weeks).

So thank god I am a wild yeastwater fanatic! Due to the short time I had left, I followed an advise from Claudio Perrando to build a yeastwater based stiff starter (Biga). And lucky me, my mother-in-law had taken care of the magic bubble-water  while we were relaxing in sunny Mexico (for her it was an absolute nightmare – with sleepless nights and thoughts she would destroy my competetion plans by feeding the yeastwater with a wrong timetable – Milli you were my hero!)

For the final recipe, I finally chose Emmer (60%) – the rest (40%) was split into italian Tipo 0 (one of my absolute favorite flours) and Semolina Rimacinata. Moreover, I wanted to play with the nutty taste of Emmer and to highlight it with roasted walnuts (for an even more aromatic taste, i decided to use the water the walnuts were soaked in, for my main dough). Sweetness and a little bit of acidity were delivered by cranberries – that was the last detail, making my Wilde Emma simply perfect.

What shall I say – the judges voted and my recipe was awarded with the 2nd place in the competition.

Now I have a new challenge: convincing you guys! Have fun and hapy baking with Wilde Emma!

You still don’t have wild yeast water in your portfolio? HERE you will learn everything you need to know.

Rezept drucken

Wilde Emma

TA (Hydration) 177 (77%)

Ingredients

• 136 g Tipo 0, italian flour available at bongu.de
• 12 g Semolina Rimacinata available at bongu.de
• 222 g Emmer whole grain flour
• 80 g Yeastwater active
• 195 g Water
• 70 g Walnuts freshly roasted
• 35 g Cranberries
• 9,5 g Salt
• 11 g Oliveoil

TA (Hydration) 177 (77%) Ingredients 136 g Tipo 0, italian flour available at bongu.de 12 g Semolina Rimacinata available at bongu.de 222 g Emmer whole grain flour 80 g Yeastwater active 195 g Water 70 g Walnuts freshly roasted 35 g Cranberries 9,5 g Salt 11 g Oliveoil

Instructions

Pre-dough (Biga)

92g Tipo 0, italian flour
12g Semolina Rimacinata
12g Emmer whole grain flour
80g Yeastwater

Mix all pre-dough ingredients. Once your Biga has doubled in size (put it in a high bin or container), let it rest well covered for 48 hours in fridge.

Walnuts

The evening before you gonna mix the main dough, soak the freshly roasted walnuts in 500g boiling water (a part of that water will be the entire water amount for your main dough). Let it cool down and store it well covered in your fridge until you’ll use them.

Autolyse

Biga
210g Emmer whole grain flour
44g Tipo 0, italian flour
195g (Nut-) Water

Mix the nut-water, all indicated flours and the Biga and let it rest well covered for 40 minutes (autolyse).

Main dough

Autolyse
35g Cranberries
9,5 g Salt
11 g Oliveoil

Add salt to the autolyse-dough and knead your dough for 4 minutes with your mixing-machine (low level). Increase speed, add the oliveoil stepwise and knead for a total of 1-2 minutes, until the dough releases from the bowl and you are able to perform a good dough-window-test. Add the walnuts and cranberries and mix again at low speed for another 2 minutes. At the end increase speed for 30 seconds.

Bulk proof | Stretch & folds

Put the dough into a greased container. After 30/60/90 minutes perform a set of strech & folds. Once the dough has doubled in size, release it gently onto your working surface.

Preshape & Final shape

After 5 minutes preshape the dough gently and roll it sealed down. After another 10 minutes do the final shaping and put it gently and sealed down into a floured banetton

Final proof

After 20 minutes at room-temperature covert he banetton with a plastic bag and retard it für at least 12 hours at approximately 5 degreex Celsius in your fridge.

Bake

Preheat your oven for 45-60 minutes at 250-270 degrees Celsius. Load your bread directly out oft he fridge into the oven and steam. After 15 minutes reduce temperature to 220-230 degrees Celsius. Open the oven after a total of 20 minutes and let the steam escape. Close the oven-door and bake your loaf for another 20 minutes (total baking time: around 40 minutes).

Recipe Notes

Before slicing, let your bread cool down for at least 1-2 hours.