This has quickly become our home’s favourite sourdough. There is something special about the Einkorn with the Red Fife. There is a hint of cinnamon flavour from this bread, which doesn’t contain any cinnamon, and a sweetness to the crust which is wonderful and that we love.
I’ve been using the aliquot jar lately and it is helping me more accurately determine the degree of fermentation. Last week I fermented to 40% rise before pre-shaping and shaping. Then I left the shaped dough in the banneton until the aliquot jar showed 50% rise. This week I ended bulk fermentation at 50% and pre-shaped, then shaped and then put the dough immediately into the fridge because by the time the dough was placed into the banneton, it had risen an additional 5% to 55%.
This bake was the same 20% Einkorn, 9% Red Fife which was all in the levain and strong bread flour. It had the same hydration of 82% and 9% pre-fermented flour. There was a 3 hour autolyse. Salt was the usual 2% and added with water 30 mins after the mix. Bulk fermentation lasted 4 hours and 15 minutes at 80ºF. Structure and gluten were built with a combination of 100 slap and folds done after salt was added, one stretch and fold, one lamination then three coil folds. After 50% rise, I pre-shaped the dough allowing it to bench rest for 10-15 mins then did final shaping and then into banneton and the fridge at 2ºC for 21 hours of cold retard.
Baked as usual in a dutch oven preheated in a 500ºF oven, when the dough was loaded into the dutch oven the temperature dropped to 450ºF with the lid on for 20 minutes. Then the bread was removed from the dutch oven and continued to bake now at 420ºF until good colour was achieved, this took more than 20 minutes turning the bread to get even colour.
My score was more off Centre than usual and it is interesting to observe how that affected the shape of the resulting loaf compared with the last one. The long cold retard along with brushing water on the dough seemed to contribute to even better blisters than the previous bakes.