Amaretto 2011 Using Amaretto Levain

After the last post here, at the very end of that post I had said how the amaretto flour harvest 2011 had suffered a little from not being aged enough and I also said I was about to post photos of the successful dough having worked on it, and here it is.  No tearing before going into the oven.

Going from roller mill flour to stoneground needs a gear change of adjustment on how to handle the dough.

On the last post and also on a previous post, amaretto and oxidation I mention fresh flour is troublesome to work with.  But I know for a fact freshly milled stoneground flour will also produce delicious light loaves because I saw it last October.  Roland Feuillas will use his flour often hours after milling, a practice which I’m told is common in Northern Europe and if you see the posts here, of his loaves he manages to produce wonderful bread.

If you were to touch Roland’s dough you would be shocked coming form a roller mill experienced how “short” his gluten strands are, the lack of what appears to be elasticity in the dough.  He does make a hybrid but even so the extra yeast will not save a dough unless it has the ability to hold in the gases, which his dough has.  He keeps the dough cold throughout.  He also uses a stiff levain.  But whether you use a liquid levain like I did here or use a stiffer one as Roland does, keeping dough on the cool side will mean no chance of tearing on the last rise.

Following my tips from before with the other amaretto flour, cutting back slightly on the water, not letting the last rise go on for many hours and keeping the dough on the cool side, I made this mini loaf last night like so:

  • 250g white stoneground amaretto 2011
  • 100g levain (fed on same flour as above)
  • 150g water
  • 5g salt

Mixed and left it at room temperature.

Folded it twice over a period of 2 hrs.

Shaped it placed on the baking tray and put it in the fridge overnight.  As you can see from the photos it held its shape throughout the folding and once shaped it was a nice tight boule.

This morning took it out of the fridge, you can see below it was still holding itself beautifully no tearing in sight.

Left it for 1.5hrs before baking, no cracks.

Baked showing off its rips as amaretto has the tendency to do.

I knew Anne’s 2011 amaretto flour produced good loaves because I had used it using levain fed on roller mill flour, but now I wanted to prove you can also make it using levain fed on the same amaretto flour.

I would urge any keen baker to try delicious stoneground flour like this amaretto, it has the most incredible flavour both crumb and crust, the crust is special.  I also feel the same about trying the Tybalt variety.  In fact what you’ll find if making sourdough is that you want to bring down the acidity of your starter/levain in order to taste the flavour of varieties like these.

Stoneground flour requires more attention, for us bakers not to be on auto-pilot, the flour will talk back to us and we have to respond, this is after all the beauty of handling dough by hand.   It’s a worthwhile challenge for the flavour benefit.

Roller mill flour is great for lots of things like being obsess with formulas but that process does rip the flavour out of the wheat.

I see a place for both styles of flours to be used, and having once been a self-confessed lover of white roller mill flour as you can see I have fallen for the stoneground flour…flavour has won me over.