If you noticed an absence of bread on my Instagram feeds of late, it’s because I’ve been experimenting with heritage grains in my sourdough bread. And let’s just say the results, until now, have not been not exactly picture worthy. Low rise, dense crumb, and a rock-hard crust. Reminds me of my days working in a summer camp kitchen, where I frequently overcooked the dinner rolls. My kitchen mates took to calling them hockey pucks and treated them accordingly by shoving them with push brooms across the bakery floor. Bigger than hockey pucks, my heritage grain breads were more like a discus, and while I was tempted to toss them across the room accordingly, I dumped them in the trash instead.

The problem with my heritage bread was, I believe, three fold. First, the whole wheat flour I was using was like a water sponge, and I wasn’t adjusting my hydration accordingly. Second, it’s a whole grain flour, meaning it has parts of the wheat berry, that while healthy, have sharp edges that cut through the forming gluten network. A good sourdough rise needs both high hydration and great gluten formation, and I was failing on both counts. Third, I was using a new recipe I’d never tried before, and now I was adjusting that recipe by using whole grain flour. Too many variables to introduce at once.

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For the levain, I used a whole wheat mix that I made one day while consolidating my pantry – equal parts Hechkner’s, King Arthur sprouted and One Degree sprouted whole wheat. For the final dough I used Red Fife Heritage Whole Grain Wheat Flour from Gianoforte Farms in upstate New York. I purchased the flour at GrowGrains NYC in the Union Square Farmers Market, a fabulous source for locally-grown grains and flour.

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Red Fife wheat, named for the farmer Dave Fife who first grew it on his farm in Peterboro Ontario in 1842, was once the dominant wheat used in Canadian baking. Legend has it that Fife first obtained the wheat from a friend who had accidentally dropped his hat into a load of the wheat sitting on a ship from Ukraine in the Glasgow Harbor. Finding the kernels in his hatband, he shipped them off to Fife, who planted them with success.

Red fife was the dominant wheat in Canada until the early 1900’s, when it was supplanted by new species cross-bred for disease resistance. It disappeared into plant breeders seed collections until 1988, when it resurfaced as part of a “Living Museum of Wheat” at a historic Grist Mill in Keremeos, BC. Since that time, production has grown, and Red Fife is now one of the darlings of the heritage grain and artisan bread movement not just in Canada and the US, but around the world.

More on Red Fife from 免费网络节点加速器

To make my bread, I needed to sift my whole grain Red Fife Flour to remove the larger sharper parts of the grain that threatened my gluten network. (Not quite what bread makers call High Extraction Flour, but a step in that direction.) I know – this defeats the whole purpose of using whole grain wheat, which is to get the health benefits of the entire kernel. But rest assured – the kitchen strainer I used didn’t strain out all the good parts – just the larger, sharper parts, which I can use later as a coating on my breads or as a topping for my oatmeal.

Other than that one step, I followed Tartine’s recipe and method, adjusting my timing based on the temperature, making both a boule and a batard. (See this previous post to learn how I do it.) The result was a delicious bread with a fabulous rise, an aerie crumb and a chewy crust.

I’ve ordered a set of mesh flour sieves from Breadtopia, and plan next to try my hand next using Red Fife in a 50% whole wheat loaf. I’ll let you know how it turns out.

Tartine Basic Country Bread with Red Fife Wheat

Don’t even think of making sourdough bread for the first time using just this blog post, as this is an extremely abbreviated version of the technique. If you really want to learn how to make this sourdough, you are best off working directly from Chad Robertsons’ book Tartine BreadUCloud优刻得cdn网络加速产品介绍及500+节点分布 – 老刘博客:大文件加速可以将视频文件、游戏安装包、软件、补丁等需要下载的内容进行加速，为客户提供下载加速解决方案。 您只需要将大文件上传至最近的服务器节点，UCDN平台就能够智能地部署文件，分发到全国各地的节点，不仅解决了带宽不足的问题并且让您的用户体验到更快的下载服务。NY Times Tartine Bread recipe is a nice way to start. (That’s how I got hooked.).

Leaven (7 am Saturday)

• 25 grams active starter (My starter is fed with sprouted rye)
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• 200 grams of a 50/50 blend whole wheat (mixture described above) and bread flour (King Arthur Artisan Bread Flour)

Disperse the starter in the water, then stir in the flour till there are no dry parts. Cover and let rise till ready. I kept my leaven at about 80 degrees in a home-made proof box – an unplugged microwave with a pyrex cup filled with boiling water and a thermometer sitting next to the leaven, refreshing the water every hour or so – and it was ready in less than 6 hours. if you keep your leaven at cooler temps, you can prepare the leaven before bed and let it develop overnight.

Note that you’ll only be using about half the leaven in the final dough. The rest can serve as your starter in the future. Alternatively, halve the amounts of flour and water in the recipe above and use it all. Just remember to save your unused starter.

Mix and first rise (1 pm Saturday)

Before measuring it, sift the red fife wheat to remove the larger bran particles. Save these for dusting your bannetons.

• 200 grams leaven
• 900 grams white bread flour (I used King Arthur Artisan Bread Flour)
• 100 grams sifted Red Fife whole wheat
• 700 grams warm water (80 degrees) + 50 grams more (added with the salt)
• 20 grams sea salt

In a large bowl, disperse 200 grams leaven in 700 grams of warm water with your fingers. Whisk the flours together and add to the water/leaven till there are no dry bits of flour.

Let dough autolyse (rest) 45 mins. After the rest, lightly stir the salt into the remaining 50 grams of water (it does not need to dissolve) and add to the dough using your fingers. The dough will come apart, then come together again.

Let rise for 3-4 hours, turning every 30 minutes. (Here’s a video I made of the amazing Sarah Owens teaching us how to turn our dough during the rise.)

Pre-shape, Rest and Final Shaping (4:30 pm)

Pull dough out of bowl onto a very lightly floured surface. Pre-shape, rest for 30 mins, preparing bannetons while the bread rests. Perform final shaping. (Here’s another video of Sara Owens making bread that shows her shaping technique, which is what I use.) Place bread into bannetons, cover and proof overnight in the fridge.

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Preheat a bread cloche or covered dutch oven in an oven set to 500 degrees. When the oven temp reaches 500 degrees, take the bread out of the fridge, lightly dust the surface of the dough with rice flour and turn out gently onto a sheet of parchment paper. Score as desired.

Uncover the dutch oven or cloche. Holding the parchment paper, gently lower the bread onto the cloche or hot dutch oven. Cover and bake for 20 mins. Remove the cover and bake another 20-30 mins.

Lift the bread out of the pot onto a rack to cool. 美国节点的加速器for at least an hour, and ideally for 2-4 hours before cutting into it.