EMMER · ADVANCED
Emmer Wheat Boule
Dense, flavourful heritage grain boule with a complex, slightly sweet character.
40 min
Prep
18h
Rest
45 min
Bake
1 loaf
Yield
Advanced
Difficulty
Total time: 19h
Ingredients
Steps
1
Autolyse for slow hydration. ⏱ 1 hour
2
Add starter and coil folds. ⏱ 2 hours
3
Complete bulk fermentation. ⏱ 3 hours
4
Shape and banneton proof. ⏱ 14 hours
5
Bake until deep golden. ⏱ 45 min
Step-by-step baking
1
Autolyse Mix flours and water; rest 1 h to allow slow water absorption. [5] ⏱ 1 hour
2
Build Mix in starter and salt; do 4 sets of coil folds over 2 hours. [5] ⏱ 2 hours
3
Bulk Ferment 4–5 h total at 25°C until risen approximately 60%. [5] ⏱ 3 hours
4
Proof Shape carefully and cold proof 12–14 h in floured banneton. [5] ⏱ 14 hours
5
Bake Bake at 250°C covered (20 min) then at 230°C uncovered (22 min). [6] ⏱ 45 minutes
Tips
🍯 Flavour
Emmer has a naturally sweet, almost malty character — avoid sweeteners. [6]
🌊 Hydration
Emmer absorbs water slowly — rest the autolyse longer, up to 90 min. [6]