Description: just another try at obtaining a nice einkorn loaf. Earlier I baked a 100% einkorn loaf according to the 100% einkorn recipe on mydailysourdoughbread.com and I didn’t like it. So here’s another shot, it’s an alteration of a recipe I found on breadtopia. Well, alternation is a bit of an understatement, I don’t think there’s anything of the original recipe in it, but, it served as an inspiration. So here it is, an experiment with a 73% einkorn and 25% percent pre-fermented flour coming from two different pre-ferments. I am much much happier with this experiment than with the experiments I carried out before. The bread look way way nicer, are easier to shape and has a much better oven spring.
Overall
formula:
Ingredient
Weight
Percentage
Wheat flour
236gr
25%
Whole grain einkorn
690gr
73,2%
Whole grain rye
17gr
1,8%
water
641ml
68%
salt
16 gr
1,8%
Total
1600gr
169,8%
In case you wonder why there’s wholegrain rye flour in it: my mature culture was rye, so a tiny little bit of that ended up in the bread. Replace it with whatever culture you have.
Recipe
1. Make the following pre-ferments and let it ferment for ~ 12hr at 21°C (70F)
After ~ 11.5hr, mix the following ingredients and let stand for 30min (autolyse). I tried to make the autolyse with the pre-ferments but that was virtually impossible. The dough became way to dry to mix so I added the pre-ferments.
Autolyse
Ingredient
Weight
Whole grain einkorn
581gr
Wheat flour
127gr
Water
351ml
Einkorn pre-ferment
236gr
Wheat-flour per-ferment
290gr
Total
1585gr
After 30 minutes, add the salt and knead for ~5mins (by hand)
Bulk fermentation for ~2.5hrs @ 22 degrees C. Fold it twice at 50 min intervals.
Divide into two loafs of 800gr and give them a round pre-shape
Bench rest for about 15 mins
Final shaping and transfer to bannetons. I shaped one as a batard and the other as round loaf.
Proofing for ~2hr @ 22 degrees C.
Preheat oven very hot (I put mine at max, which is 275 degrees C)
Bake with steam @ 235C for 10 mins, let steam escape and bake another 25-30 mins at 220C.
Bulk ferment for 2,5hr with two strech and folds at 50min intervals
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