The Fresh Loaf

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Einkorn Bread Overnight Sponge

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CountryWoodSmoke's picture
CountryWoodSmoke

Einkorn Bread Overnight Sponge

 

I love to try new and unusual flour when I bake and here is one of my loaves using Doves Einkorn Flour, I was really impressed with the quality of the flour, lovely to make bread.

http://countrywoodsmoke.wordpress.com/2012/01/19/the-best-bread-give-this-a-go/

cheers

Marcus 

 

hanseata's picture
hanseata

Nice looking bread. I like baking with unusual flours, too, and used Farro (Einkorn) in a Pain au Levain. Have you tried Grünkern, yet?

Karin

Juergen Krauss's picture
Juergen Krauss

I haven't seen it in the UK yet, but I miss it.

Jürgen

dabrownman's picture
dabrownman

Farro is Einhorn?  Who knew?  I guess they are in the spelt family of grains.

Mini Oven's picture
Mini Oven

I thought my einkorn sourdough very sticky but I was using a rye sourdough starter.   Just curious.

BobBoule's picture
BobBoule

is always super sticky. Its the only flour I bake with and I'm still trying to get used to its unique characteristics. In addition to very high levels of stickiness, I find that the raw dough is very runny. Moments after several stretch and folds its running all over my board, it just seem stop refuse to hold shape like a typical wheat dough would do so well. I've tried hydrations from 50% to 85%; I've tried letting it rise overnight; I've even tried a two or three day retard in the fridge and its still the same. Each time I try to lift it to put it into my French Oven its oozing between my fingers and I don't know if I'm going to make it to the oven. (I now just use two board scrapers to lift it but they introduce their own problem, in that the super sticky dough sticks to both the stainless steel and plastic scrapers so I wind up depositing a rather oddly shaped lump of dough off center into the screaming hot French Oven),

Regardless of the weirdness, we still enjoy the bread and its the only one we make at home.

Mini Oven's picture
Mini Oven

Just restocked with Einkorn flour yesterday and will try a few basic uses.  So far it is great for dusting fine veal bratwurst. Today is Bratwurst Sunday, the first Sunday in Advent.   Passed the "bratwurst test" without a hitch.

I picked up an old cast iron/aluminium  Wagner-ware waffle iron somewhere in Missouri, and imported it to Austria, since cleaned it up.  Works well with AP on my wood burning stove.  Might try Einkorn in waffles next.  

You've made me curious enough to test just a small ball of dough.  I don't remember the dough ever going slack, sticky yes, but slack... not yet.  Thiol compounds?  Will report back soon.

BobBoule's picture
BobBoule

if its just me but I find it very slack and very sticky so its very hard for me to handle (i.e. lift it to get it int the French Oven), if you have a technique for making it more manageable, I'd love to hear about it, please. I'm headed to the kitchen in an hour or so to pull my dough from the fridge and start the S&F process.

BobBoule's picture
BobBoule

snatching up that Wagnerware! Have lots of fun with it!

CountryWoodSmoke's picture
CountryWoodSmoke

Thank you, will have to look out for Grünkern haven't seen it, what's it like?

I was really impressed with the dough, but only used about a quarter Einkorn to strong white bread flour.

It's rare that i'd just use a flour like that by itself.

Cheers

Marcus

hanseata's picture
hanseata

= green kernel is unripe, roasted spelt. It has a nice, nutty flavor and is well known in Germany. I brought some home from my trip to Hamburg, but here in the US you can buy it online from a German specialty foods store. I will bake something with Grünkern and post about it.

Happy Baking,

Karin

 

Farside's picture
Farside

Faro is an Italian name referring to either Einkorn, Emmer, or Spelt.

This means that all Einkorn can be referred to as Farro, but not all Farro can be referred to as Einkorn.