Tag: Yecora Rojo

Restocking The Wheat Berries

Rogue de Bordeaux recently came back into stock, so it was time for another order of wheat berries from Breadtopia. I ordered two bags of that variety because it has a wonderful rich smell and taste, a five pound bag wouldn’t last long.

Delivering a heavy package from Iowa to the Pacific Northwest — freight isn’t cheap. I used that as excuse to splurge on some of the not-inexpensive varieties such as the Kamut and the Durum. I’ve been meaning to bake this Whole Spelt Sourdough Bread from the Breadtopia site so Spelt went into the shopping cart as well.

Rounding out the order was a bag of Rye, a bag of Red Fife, and a bag of Yecora Rojo. All of that will join the Turkey Red, Sonora White, and other smaller quantities of berries already in the pantry. The weekly sandwich loaves are usually one of Red Fife / Yecora Rojo / Turkey Red / Rogue de Bordeaux, with the Yecora Rojo delivering the most consistently good results for a tightly crumbed and elastic slice of bread.

I’d love to be able to buy these closer to home, but the relatively local places don’t sell many varieties of berries, they mostly just sell flours. I’m little surprised they don’t also bag and distribute the berries, I’m assuming it’s a value-add thing for the mill.

This is the first post with the new laptop. This blog and the previous title (CheapSeatEats) have now seen at least two other laptops come and go, maybe three. There were a few new things to learn with handling and resizing photos but it’s really nice not having to wait for things to spin up so that I can get on with the writing. I’ll be interested to see what the photos look like when viewed from the web. I cropped to the same size as usual and it looks grainy in the preview, so that may need some attention later on.

I’ve also read that Kamut is super hard and may initially cause the Mockmill 200 to discharge some millstone into the flour. We’ll see how that goes.

Now to figure out where it’s all going to live in the pantry.

A 50/50 Boule With Yecora Rojo

Inspired by this “Yecora Rojo Sourdough Breads (No Knead Version too)” recipe on Breadtopia, I thought I’d try a non-sourdough version that I sort of crossed with my basic No Knead recipe.

The recipe is 200 grams King Arthur Bread Flour, 200 grams fresh-milled Yecora Rojo wheat flour, 336 grams cool water (84% hydration), 8 grams kosher salt (2%), and 1/4 tsp instant (not rapid-rise) yeast. Combine all in a bowl and mix until it’s a homogenous mass. Cover and leave on the counter.

I started the dough at 7pm the day before baking. At 11pm the dough was looking pretty feisty and had about doubled, so I did some Rubaud folds and put the container into the refrigerator, mostly because I preferred sleep over handling bread at that hour.

I did two more Rubaud folds at 1am and 4am, each time returning the dough to the refrigerator. At 4am the dough was still fairly shaggy but it was coming together. I removed the dough from the refrigerator at 6am and did coil folds at 6am, 7am, and 8am.

The dough was smooth and handled well after the 8am coil fold so I moved it to a covered banneton. At 9am I preheated the oven and our Le Creuset bread oven to 460F. At 10am the dough went onto a parchment and was slashed, then moved over to the bread oven. I reduced the temperature to 450F and baked the dough for 20 minutes covered, then 22 minutes uncovered. (The same time and process that I use for No Knead bread, though most times I’ll just go directly into the Le Creuset or a dutch oven rather than starting on parchment.) Cool on a baking rack.

The 84% hydration matches the Breadtopia recipe. The 1/4 tsp instant yeast matches my normal No Knead recipe. The bread measured 205F when I removed it from the oven which (again) is in-line with Breadtopia.

The bread was very moist. It had a decently open crumb, though it wasn’t quite as open as the pictures on Breadtopia. My feeling is that the dough could have possibly used another round or two of coil folds, but that was going to put the timing really close to when we needed to take it across town.

I was happy with the crust too, it had a nice bite to it but not “too much”. The next time around I’m going to try a little less flour in the banneton — I was probably too concerned with the dough easily releasing from the banneton so I may have overdone it a bit.

I don’t normally drop breads that I haven’t tested at all into a group setting, but I was reasonably confident everything had worked out and the bread was well received. So that was good.

The next time I’ll probably move the dough to the refrigerator after a shorter initial room temperature rise, then incorporate coil folds as soon as the dough will allow it. It might be the right answer is to do some Rubaud folds in the first hour prior to refrigerating overnight, then moving the dough back to the counter in the morning and using coil folds until the dough is ready.

Yecora Rojo is a Hard Red Spring wheat variety developed in the 1970’s. It’s my understanding that it’s used by some well-known bakeries and in flour blends for “artisan breads”. Last week I was buying wheat berries and Rogue de Bordeaux was not available, so I added Yecora Rojo to the Breadtopia shopping cart. I’m glad I did. It (predictably) functions well as an artisan bread flour. Based on one bake it’s not finicky to work with. The taste is not assertive and I think even people who Don’t Like Wheat Bread would eat it, especially if the percentage of Yecora Rojo was cut back to 20% or so.

Happy baking.