Bread with Einkorn and Caputo Red Flour made with Brewer's Yeast
Breadmaking is an age-old tradition that dates back thousands of years. With time, people have changed traditional recipes and started experimenting with new ingredients, creating new types of bread. This post discusses a unique kind of bread that combines two unusual flours - Einkorn and Caputo Red flour- made with brewer's yeast. We will delve into the benefits of using these flours and the brewing yeast for bread making.
Einkorn Flour
Einkorn flour is a lesser-known flour used in bread making. It's made from ancient wheat grains that have been around for over 8,000 years. Compared to modern wheat, einkorn contains lower levels of gluten and higher levels of nutrients, making it a healthier option for bread making. Einkorn flour also has a nutty and slightly sweet flavour profile, adding an earthy taste to the bread.
Caputo Red Flour
Caputo Red Flour is a type of flour made from hard red wheat grown in the Plains region of the United States. It's known for its high protein content, which gives bread structure and texture. Caputo Red Flour is also unbleached and unbromated, making it a healthier option for bread making than bleached or bromated flours. It produces a slightly darker colour and an earthy taste to the bread.
Brewer's Yeast
Brewer's yeast is a type used to make beer but also works well for bread making. It is different from other yeasts as it contains more yeast cells than other types of yeast. This produces more carbon dioxide bubbles during fermentation, giving the bread a lighter and fluffier texture. Brewer's yeast also contributes to the flavour of the bread, giving it a slightly fruity taste that complements the nutty flavours of Einkorn and Caputo Red Flour.
Ingredients for Homemade Bread with Einkorn and Caputo Red Flour made with Brewer Yeast using Ploolish:
For the poolish
250g of Caputo Red or a W 300/320 strength flour
250g of water
1.2-1.5g of brewer's yeast
For the dough
500 g of Einkorn flour (W 170 protein 13.31%)
210 g of water
15 g of salt
4 g of brewer's yeast (I usually use Caputo as it is consistent in its performance every time), but several flours can work similarly, avoid 00 as too refined for this style of bread
7 g of barley or wheat malt
If you're familiar with Bread Making using Ploolish, you probably only need these short instructions to make this Einkorn Flour with Brewer Yeast
Combine flour in a bowl. Add water and stir until the dough comes together.
Cover the bowl and let it rest for 30 minutes.
Add salt and yeast to the dough.
Knead the dough for 10 minutes.
Cover the dough and let it rest for 2 to 3 hours until it has doubled.
Shape the dough into a ball and place it in a baking dish.
Let the dough rest for another 30 minutes.
Preheat the oven to 230 °C (425°F).
Bake the bread for 30 to 40 minutes or until the crust is golden brown.
If you're not familiar with Bread Making using Ploolish, it is probably better to check out the whole process in detail for this Einkorn Flour with Brewer Yeast
For the Poolish
Mix all the ingredients with a fork in a big pot, then cover it with cling film or a cap and let it rise at 18 °C for 12 hours. If your home temperature is elevated, consider putting a bottle outside a window or door where the temperature is usually slightly lower.
The finished dough temperature must not exceed 27 °. To ensure this, I usually use icy water.
NOTE FOR GEEKS: The water temperature is measured by multiplying the final dough's value by 3 (thus 27) and subtracting the flour's atmospheric temperature and temperature. As a result:
Water temperature. = Temp. Final dough x 3-temp. Environment temperature, flour temperature, and temperature of heating offered by the mixer (approximately 8-9° for domestic ones)
After 12 hours, transfer the poolish, yeast, malt, and water to the mixer container.
Add the salt and knead until the dough is soft and homogeneous.
The dough must be smooth, semi-glossy, and very elastic. Take a piece of dough and draw it between two fingers: you'll have to be able to get a thin veil.
Doubling of the Einkorn Flour with Brewer Yeast dough
Now, place the dough in an oiled container and let it rise until it is doubled.
When doubled, split the dough into two equal parts; smash each part and roll it firmly.
Put the two loaves on the back of the baking sheet or, if you have them, on the oven shovel, floured adequately so they don't cling together.
Wrap the loaves well enough to double in size without drying.
Turn the oven to 230 °C, with the ventilated feature and presumably the heating element only from underneath. If you have a backing stone, use it; otherwise, a metal tray is also good.
Baking instructions for Einkorn Flour with Brewer Yeast
Lower the Oven temperature to 180 °C.
Before baking, use a wet razor blade to make cuts along the loaf's length, keeping it at 45° respect to the side to be sliced later.
When the oven has attained its temperature, move the loaves, one at a time, onto the refractory or baking sheet with a dry and decisive action.
Cook for 35-45 minutes (each oven has its own time, so check with a toothpick).
When the bread is baked, shift it to the oven rack and cool it in the oven, keeping the door open to avoid soggy bottoms.
Your homemade bread is now ready!