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Following on from last week’s post about using emmer flour I had a go at building a recipe that includes emmer flour, scalded polenta and walnuts.
I went with:
Scalding a grain means to pour boiling water over it — it gelatinises and it’s a way of adding texture, moisture and flavour to the bread. The polenta scald was just 15% of the weight of the flour and the walnuts were 25% of the flour weight. I also dropped the hydration a little bit (to 77%) because I knew that I’d get added moisture from the polenta scald.
I reckon I could have upped the emmer percentage to even 40% (and reduced the strong white flour) but I wanted the structure that the white flour would give. Maybe next time I’ll increase the quantity of polenta as well.
They turned out like this:
Emmer, walnut and polenta loaf 
Emmer, walnut and polenta loaf - close up of bloom 
Emmer, walnut and polenta loaf - crumb
These will be for sale at COGS on Saturday on Saturday 21 September (instead of my original plan for the ‘plain’ emmer loaves).
