Emmer porridge bread SD and YW
I flaked 335 grams of premoistened whole Emmer. and then toasted in my 100 yr old iron skillet with 5 T butter. Made porridge with 670g H2O. Cooled. The main dough was 968g Bread Flour, 416g Whole Wheat ground in Mock Mill, 219g mixed grain levain , 400g AYW and 400g H2O . add ins 80g honey, 80 g yogurt and 36 g salt were Added to cooled porridge then into KA mixer with the fermentolysed dough. Very very wet dough but heavy floured counter and after a couple S &F ‘s q 30 min x 3 it was gorgeous. Let grow 30% bulk ferment then shaped gently into 4 loaves let rise 30 min then retarded 24 h. Baked covered 15 min in my antique Granite Roaster at 475 for 15 min and uncovered for 30 min. Beautiful oven spring. Couldn’t wait to cut! Incredible flavor and crumb. No sour at all due to YW.