Thursday, January 16, 2020

A Bread With Chickpea Flour

When I was doing gluten free baking I made some bread with chickpea flour, but there was also rice flour, tapioca flour, and another flour, probably almond, so I didn't really get a chickpea flavor.

The Bread Baking Babes are baking Artekena, a loaf with chickpea flour both in the dough and in the sourdough starter. We could have made the starter with only chickpea flour, but I already has a wheat based starter in the fridge, so I just added some chickpea flour to the third feeding. I needed to do that many feedings because it had been a couple of months since I had used the starter and it needed to get those yeasties back in action.

Our Kitchen of the Month is Elizabeth and I think she picked a winner. I enjoyed the process, which is extensive, and the product. Do go to Elizabeth's blog, blog from OUR kitchen, to read her process and many interesting notes. That's one of the great things about baking with the Babes...I learn a lot!

Fortunately the Babes are not wedded to rules. Not only did I use my wheat starter as the base for the chickpea starter, but I also didn't do the folds version of kneading. I kneaded the risen leavener dough into the measured flours and waters of the dough with my stand mixer in the morning the day before I baked, turned it off to sit for 40 minutes, kneaded the salted water into that dough with the mixer, then turned it off to sit for a couple of hours. Once I was back home, I kneaded it with the mixer again until a soft, smooth dough formed. I left it in the mixer bowl, sprayed with a thin film of olive oil and capped with a clean shower cap, overnight in a cool place. The thing to remember is that it was sitting in a pretty cool place, temperature-wise, the whole time.

In the morning it had risen some and was cold. I turned it out on a lightly floured board and kneaded in some poppy seeds (fennel is a flavor I don't care for), then pre-shaped it as the recipe required and let it sit as instructed. It never really rose and it spread quite a bit.

I tried to create a good skin before I put in the center hole, but the dough was really slack, so the hold filled in and the circle spread while rising while the oven heated up. It rose a bit while baking, but not a lot. The crumb was a bit dry but there were nice air holes here and there, it was chewy, and the flavor was lovely. I really liked the crust and sesame seeds on the outside. "If you like bread with a hefty crust, chewy crumb and intense flavour, this one is for you. It is like french Country Bread gone rustic. It is amazing what a difference the addition of chickpea flour can make to a bread.", Andrew Whitley, 'Arkatena Bread', Bread Matters, p. 190

I think the next time I make this that I'll add more flour to make a slightly stiffer dough. Other than that I think the chickpea/wheat starter experiment was successful. Thanks for the adventure Elizabeth!

To be a Buddy, bake the bread and email Elizabeth with a photo, URL of your post and a few words about your bake.

Do check out the Babes who baked this month. Fun to see what each has done with chickpea flour!

For the recipe, go to Elizabeth's blog, blog from OUR kitchen.


  1. The freshloaf article said she would do more autolyse than kneading, like you did, the next time she made it. I did the hole the first time, but just a cob the second time. Love your crispy crust edges!

  2. Oh, whoa, that looks interesting. The only chickpea flour I've used has been in an onion "bread" - the bread was nine-tenths onions and flat. We'll have to try this...

  3. Lovely!! That is so heartening that it worked by adding chickpea flour to your wheat starter, Elle.

    Did you ferment the chickpea flour before adding it on the 3rd day?

  4. Your crumb does look similar to mine, but yours is a little fluffier. I like the sesame seeds on top.

  5. Your bread is beautiful... but a shower cap? Do they still exist? (Apparently lol)