![]() The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. Turn bread out onto wire rack and let cool completely before cutting it.Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. ![]() Remove lid, and continue baking for another 20 – 25 minutes, until loaf is golden brown (internal temperature at least 200✯/93✬). Replace lid, and put it in the oven.īake bread for 20 minutes, then reduce temperature to 450✯/230✬ and bake for another 10 minutes. Transfer bread with paper sling into Dutch oven. Remove hot Dutch oven from the oven, take off lid (I leave an oven mitt on the lid to remind me it’s hot). Cut paper around loaf into a sling with 2 wide handles (see photo), and score bread (brush off excess flour from the parchment).Ĭutting the paper sling and scoring (I tried to do an acorn) With an energetic smack of the rising basket on the counter, turn bread out onto the parchment paper. Place a large piece of parchment paper on the counter. Preheat oven to 500✯/260✬, with a Dutch oven (with lid) in the middle. Sprinkle with flour, cover with plastic wrap, and place it in the refrigerator overnight. Place shaped loaf, seam-side up, in rising basket. With both (floured) hands, rotate dough ball, pulling it towards you, to tighten it. Flip dough package over to the un-floured part of the counter, so that seam is underneath. Now fold the bottom again to cover top fold, so that package is closed. With floured hands, fold bottom end of dough up to a third, then fold both sides over the center to elongate.įold top down to the center. Using oiled bench knife, flip dough around, so that the floured side is down. Preparing the banneton like this prevents sticking Sprinkle a layer of acorn meal on the bottom (looks nice and prevents sticking). Generously flour rising basket with a 50/50 wheat and rice flour mixture. Re-flour top, cover dough (I use the empty bowl), and let it rest for 20 – 30 minutes. Using oiled spatula(s), work dough into a round by drawing the spatula(s) around the side in circles to create surface tension. Sprinkle half of the work surface with flour, leaving the other half free. ![]() Let dough rise for 3 hours (DDT: 80-85✯/26-29✬), stretching and folding it in the bowl, 6 times at 30 minute intervals (I use a wet bowl scraper). ….then pinching it to incorporate the salt (photo: Einkorn Hazelnut Levain) Let dough rest for 30 minutes at warm room temperature.Īdd salt and remaining slightly warm water, pinching and folding dough in the bowl to incorporate ( as described here for Einkorn Hazelnut Levain). In large bowl, dissolve starter in 430 g/15 oz of the water.Īdd flour mixture to bowl with starter and stir (I use a Danish dough whisk) until all flour is hydrated. ![]() Whisk together flours, acorn meal and wheat germ in medium bowl. Leave for 4 – 8 hours, or until a spoonful of starter floats in water (if not, it needs to ferment longer!) (For the BreadStorm formula please scroll down)įloat test – the starter swims on the surfaceĦ:00 – 8:00 am: Mix starter. very active starter (refreshed twice the day before) If you want to try it, but can’t get acorns – you can purchase acorn flour online, but it costs a fortune: $28 – $32 per pound.ġ0 g/1/2 tbsp. Next year I will channel my inner squirrel again! Good for sandwiches and, also, for toasting. My acorn levain turned out very nice – a hearty, slightly nutty loaf with a crisp crust, fairly open crumb, and a dark, reddish color from the acorns. I adapted one of Chad Robertson’s formulas, using a mix of whole wheat, bread flour and 16% acorn meal. My usual to-go bread is a Tartine-ish kind of loaf, with high hydration, long fermentation, and baked in a Dutch oven. The percentage of the acorn meal should be high enough to be discernible, without compromising the structure. The author of “Acorns: The Inside Story” offers a simple skillet bread, but I wanted a real loaf with a nice rise. But what kind of bread should I bake with it? I used my dehydrator (lowest setting), or you can spread it out on a baking sheet and dry it in the oven, at very low heat.
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