Or should I say, Flat Sophia’s Emmer Bread? See, I got the recipe from a flyer on the Bluebird Grain Farms‘ table at the Ballard Farmers Market in Seattle when I bought a bag of their beautiful emmer grain. But I actually baked the bread with Sophia, my 7-year old grand-daughter who lives 3,000 miles away in New England. Sophia has been helping me bake practically since the day she was born. She mastered the switch on my SP5 mixer before she knew how to talk and she always loved scaling ingredients (getting her jammies all floury in the process). She adores raw dough (especially naturally-leavened) and slices of rustic batard with honey are her favorite snack at my house.
It was a lot of fun. Ok, I admit, not as much fun as baking with the real Sophia, but still! I for one will be sorry to see Flat Sophia go. I found that doing things with her and taking her sightseeing was a great way of staying connected to her namesake, dreaming up adventures that she would enjoy reading about and sharing with her teacher and her classmates. Still tomorrow she must be slipped into the big yellow envelope and mailed back…
- 420 g freshly milled emmer flour
- 165 g unbleached all-purpose flour
- 1.3 g instant yeast
- 11 g fine sea salt
- 360 g water
- I milled their emmer grain instead of using their flour
- I didn’t sprinkle the dough with coarse sea salt before baking
- I used rather more water than they do
- I fermented the dough for 22 hours (first 8 hours at 74°F, overnight at 70°F and the last 4 hours at 74° F again)
- I proofed it in a Dutch oven and when ready, put the Dutch oven in the cold oven with the lid on. I baked the bread for 45 minutes at 470°F, took it out of the Dutch oven and placed it directly on the hot baking stone. It baked for another 15-20 minutes at 450°F. It made a nice hollow sound when thumped. That’s how I knew it was done…
Superbe. C'est sympa d'avoir une aide!!
Merci, AC! T'as raison. C'est bien sympa. En attendant la vraie Sophia cet été…
mireia badia says
That is lovely and so is the bread, you're a great photographer!! I'm going to pin this right away 🙂
mireia badia says
Well, it's not letting me pin it!!! Do you know why it doesn't recognize the pictures? At least I'm following you now 🙂
Hi Mireia! Thank you so much for your kind words. I tried pinning the bread (although I feel a bit self-conscious tooting my own horn) and it worked on the second try (on the first one it didn't because I already had one pin screen open in the background). Maybe it was the same problem in your case? Anyway I went and visited your blog. Loved the crab story! I would have felt exactly like you if I had had to deal with it… Loved the quick bread pictures too. Gorgeous!
What a fun post! Nice looking bread too. I would be happy to send you some "fresh" levain, MC. Email me with your address and I will get it into the mail. 🙂
Oh, thank you, Teresa! How kind of you! That would be wonderful. I'll be in touch when I come back from France if that's okay…
Hi MC, and welcome home from your trip Northeast :^)
How lovely you share the joy of baking with your grand-daughter (and fun you had 'company' for this bake!). This emmer bread has a beautiful and rich color, and from the photo of the crumb, certainly does look like it would 'melt in the mouth'.
J'espère que vous avez un heureux, beau voyage en France, avec beaucoup de merveilleux souvenirs de revenir avec vous!
Merci beaucoup, breadsong! Je ne savais pas que tu parlais français… 😉 Je te raconterai tout à mon retour, promis!
Ce serait un si grand – je vous remercie beaucoup!
Florence A. says
Wow, my kids would LOVE the idea of sending their grand-parents flat themselves! You need to tell us more about it when we see each other in March…
Looking forward to it!
Joanna @ Zeb Bakes says
This is such a beautiful post – I love it and I love the emmer bread too. I am so tempted to get a mill for home, I have a little hand one that makes a quite coarse flour that I have used once or twice with some einkorn a friend brought me from Germany, but my experiments with home milling are very limited. Do you have a picture of your Dutch Oven somewhere? We don't really use the term in England. I understand it to be a big cast iron pot, is that right? Hope Flat Sophia enjoys her sandwich on her way home 🙂
Hi Joanna! Thank you so much. I love my little mill and would have a hard time now being without it as I no longer buy whole grain flours except for tasting purposes when I can't find the grain itself. Here is a link to the Dutch oven I use (it is a Lodge cast iron pot and I bought it on amazon years ago): http://tinyurl.com/7t7vcby
I am sure FS will love her sandwich. As I told the real Sophia, don't even expect to find crumbs when you open the envelope… Crossing the USA from coast to coast can make you very hungry!
What a great post!! Love the little helpers in the kitchen too! Bread looks amazing!