Swabian Primal Grain Souls (II)

You weigh the ingredients for the pre-dough: first water in which you then stir the yeast and then add the flour. Mix everything well with the mixing spoon. Cover up. The pre-dough then has to rise for 60 - 90 minutes. It is ideal when the ambient temperature is 25 ° C. If the temperature is lower, the time will be longer.

In the second step you add more water and the emmer flour. Mix everything together well and cover again. Let ripen for another 30-60 minutes. The same requirements apply to the temperature as to the pre-dough.

The third step: Weigh out another 50 grams of water and dissolve the salt in it. Add everything to the autolysis dough and knead in. The result is a dough with a moisture content of 80%.

Fourth: knead. Since it is not wheat dough, it is only kneaded briefly. I worked by hand for 5 minutes. Please resist the temptation and do not use extra flour. The dough must now be covered for another 90 minutes.

Step 5: Stretch and fold for 20-25 minutes. Pull the dough at one end with your damp hand and when it is about to tear, fold over the rest of the dough. Turn the bowl a quarter turn and repeat the process until you are all over. Then turn the dough upside down and cover again for 20-25 minutes.

No step (pause): Now only the dough is working. Do nothing for three hours. Cover the dough and leave it alone. Preheat the oven to 230 ° C top / bottom heat after 2.5 hours.

Prepare the spices to sprinkle. Coarse salt, either pretzel salt or sea salt, is suitable. Sea salt has a more intense taste. If you freeze something, the salt may draw water and no longer look so nice. If you don't like that, just do without the salt on the dough pieces that you want to freeze. Caraway is a classic addition. You can also experiment with the other specified spices. Be careful with the coriander, it tastes quite "loud". For once, I grind cumin and coriander without roasting them in the pan. They get their roast during the baking process.

8th penultimate step: Place the dough on a wet work surface (without additional flour) and pull out into a square. Cut off long, baguette-like dough pieces with a dough card and place on a baking sheet with baking paper using a tilting die or something similar.

9th last step: put in the oven without any more piece of cooked food and bake with plenty of steam for the first 10 minutes Then no more steam and bake for another 20-25 minutes until you like the color. Then take it out of the oven and sprinkle it with water, let it cool down and enjoy.

I already have a soul recipe under Swabian souls with a recipe for wheat sourdough. This one is made with original grain and a noticeably "wetter" dough.

Additions: A tilting die is an elongated, narrow wooden board for mobilizing baguettes. I just got hold of an elongated cutting board and I get on well with it. You can also use butter instead of lard. Since there are also bacon souls, I thought that it would also be suitable here. The taste becomes a little more hearty than with butter. The high amount of water in the dough (80%) makes a soft and logically moist dough and has the disadvantage that it is not suitable for beginners.