I’ve a inventory of natural entire pink fife flour bought from an area farm a number of months in the past. My first runs with it appeared to indicate that it was too weak to be the one flour within the bread – the dough would begin breaking down across the time it was proofed to my eye- it made tasty bread, however the crumb was tighter than onerous spring wheat loaves. So I used to be mixing it with some onerous spring wheat and getting good outcomes. Just lately, I learn that Purple Fife is definitely a excessive gluten wheat, so I reconsidered my course of and ( after a number of changes ) acquired this wonderful loaf utilizing solely entire pink fife, water, salt and starter.
I believe the primary key was to let the flour soak for a number of hours ( with salt) previous to including the levain. It let the gluten develop effectively earlier than the acid-producing cultures had been launched. No dough breakdown and I might let the proofing go longer. An extra enchancment may very well be to do shaping a bit later and/or form tighter.
400 gr entire pink fife flour
340 gr water
6 gr salt
combine and relaxation 4 hrs
in the meantime make a starter construct that will probably be prepared in 4 hrs.
combine in 100 gr starter with dough at 4 hr mark
knead effectively. Bulk ferment till small bubbles all through ( about 5 hrs at present room temp ~68 F ). Preshape, form. Relaxation an hr at room temp, fridge in a single day. Cook dinner lined in a 450 deg F oven 20 minutes. Uncover, cut back warmth to 400 F, cook dinner 15 extra minutes.
i reduce it earlier than it was totally cool. However because the m&m says “not sorry”