The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

leftcoastloaf's blog

leftcoastloaf's picture
leftcoastloaf

After baking a lot with 50% Einkorn, I felt like I needed to get back to some dough that could hold a little more structure. Einkorn is VERY sticky and hard to work with, so this was sort of a break from that phase.

I'm using AP, but contemplating switching to bread flour in the future for the white flour portion of my doughs. All in all, looks great, tastes better :)

leftcoastloaf's picture
leftcoastloaf

For anyone interested, I've been doing most of my progress tracking in instagram. You can find me at @leftcoastloaf

See you there!

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