Tritordeum Loaf
Recipe by Etienne Vassiliadis
Ready to bake your own Tritordeum bread at home?
With this easy recipe, you’ll achieve a rustic loaf with a crispy crust and a spectacular golden color. Let’s get started!
PREP.
1 hour 30 min
BAKE
60 to 70 min
TOTAL
up to 16 hours
Ingredients
1000 g Tritordeum flour
650 g water
18 g salt
30 g Tritordeum sourdough starter
2 g yeast
Nutrition
Energy (Kcal): 220
Carbohydrates (%): 43
Sugar (%): 1,5
Fats (%): 1,5
Saturated fat (%): 0,3
Proteins (%): 8
Fibers (%): 5,5
Salt (%): 1,7
Instructions
Mixing Ingredients:
Mix all ingredients until you get a smooth dough. Final dough temperature should be 23–25°C.
Initial Rests:
Let the dough rest for 30 minutes at room temperature. Shape into a ball. Rest for another 30 minutes.
Stretching, Folding, and Pre-shaping:
Lightly stretch the dough and perform folds to build strength. Shape into a ball again. Rest for 15 minutes.
Final Shaping and Cold Fermentation:
Shape into a batard (elongated loaf) and place into a proofing mold. Cover with a damp cloth. Ferment in the refrigerator for 12 to 16 hours
Baking:
Preheat the oven to 250°C. Before baking:
➡️ Dust the dough with flour and make a central slash with a blade 🔪.
➡️ Place a metal tray in the oven and pour a glass of water to create steam 💨.
Baking Time:
Bake for 5 minutes at 250°C, then lower to 200°C. Continue baking for 60–70 minutes until golden and crisp.
Tips for Bakers
✅ Keep final dough temperature between 23–25°C to ensure proper fermentation.
✅ Cold fermentation develops deeper flavor and better crust.
✅ Create good steam at the start for a shiny, crackly crust.
✅ Allow bread to cool completely before slicing to avoid compressing the crumb.
Summary:
- Rustic artisan bread with a bold golden color
- Crispy crust and tender crumb
- Rich in fiber and easily digestible thanks to Tritordeum
- Perfect pairing with olive oil, cheeses 🧀, or simply fresh out of the oven!
