The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

LevaiNation's blog

LevaiNation's picture

This weekend I went ahead and made some Einkorn loaves by adjusting K. Forkish's 50% WW Biga bread recipe. The results were fan-tas-tico! 

My first Einkorn loaf using 100% of this ancient grain turned out very nice, yet a little dense with not so much rise. I'm gonna work my way back to that loaf and try to perfect it, but first I wanted to play around with different blends.

For this attempt I started a Biga at 6pm using 500g of white flour, 340g H2O and 1/8 tsp Yeast. Left it overnight on the kitchen counter at a temperature of around 70f. By 8am, it was bubbly and gassy and ready for more. I then added 250g Whole Wheat and 250g Einkorn, plus 3/4 tsp yeast and 22g salt. Did 3 folds in the first hour and by 10:30 AM it was ready to shape and proof. The loaves stayed in the baskets for 1 hour at room temp and 30 minutes in the fridge. Then I baked in D.O's @ 475f. 30 min with lid, 20 minutes no lid.

Voila. Gorgeous, light and golden. It still eats well three days later. Looove that sweet taste of the Einkorn. Next attempt I'm gonna try for 50% Einkorn...


Peace Y'all, 


LevaiNation's picture

Hello bread peeps, 

This is my first blog entry! Just wanted to share that today I baked a 100% Einkorn loaf based on FWSY polish recipe, and it turned out delicious! A little dense and not too big but super interesting flavor and a gorgeous golden color. I had never tried this type of bread, and it reminds me of something that I can't yet put my finger (or taste buds) on. It's quite sweet and cake like with a very different texture. Kids loved it so much I had to hide it.... 

Aside from cutting in half the quantities, I followed the Forkish recipe all the way up to the hydration which i reduced to 65%. The Jovial flour bag recommended reducing the water by 20%, but that sounded a bit too stiff, so I just shaved 10% on this first try. Still, while I was mixing this it felt more like thick puddy than dough. It was tricky to stretch and fold, it felt like it would break if I pulled it too far. But with gentle touch and wet hands I was able to make it work. I also think It could have baked for about 5 more minutes.

Very happy with the results though!


My next two Einkorn tests are gonna be the white Biga recipe, and then I'm gonna try a hybrid blend with regular flour and Levain....

Cool, and hope your house smells as good as mine!


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