The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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.

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