Einkorn Wheat Multi-Grain Sourdough
My friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home. He requested something simple and plain. I don't do simple and plain...it's just not part of my DNA, so what I came up with is as close as it gets!
I had bought some Einkorn Wheat Berries and also some Soft White Wheat Berries from Breadtopia.com that I wanted to try grinding into flour. I don't have an actual flour mill just yet so I used my coffee grinder and sifted the Einkorn flour once. The soft white wheat was so soft that it didn't really have anything left to sift.
I made a 2 step starter build from some left-over Kamut/Bread Flour starter using more Kamut, European Style Flour and Pumpernickel flour.
For the main dough I added some rye chops, wheat germ, mashed roasted potatoes and some honey for a little sweetness.
I just received my Brod and Taylor Proofer for my birthday and used it for the first time. I had already mixed up the dough and put it in the refrigerator for the bulk ferment but I let the dough sit in the proofer at 80 degrees F. for about 1 hour instead of my usual 1.5 to 2 hours. The dough was nice and puffy after it's rest and I let the formed loaves proof at 80 degrees as well for about 1.5 hours before baking. I have to play around with the proofing temperatures and see which is ideal. I may try going a little higher for the final proof next time.
The end result of this bake was very satisfactory as you get just enough sour tang along withe the nuttiness and wheat flavor from the combination of flours. The crumb was nice and open enough for this type of bread. I will have to make bread with just the Einkorn flour in it to really taste it in the bread but it certainly added a nice flavor profile to this one.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself. Either use right away in the main dough or refrigerate for 1 day.
Main Dough Procedure
Mix the flours, wheat germ, rye chops and the water except for around 75 grams, together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 30 minutes to 1 hour. Next add the salt, starter (cut into about 7-8 pieces), honey, and mashed potatoes and mix on low for a minute. Add the rest of the water unless the dough is way too wet. Mix on low-speed for another 3 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. (I used my new proofer this time and it only took about 1 hour at 80 degrees).
Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).
Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
Feel free to visit my other blog at www.mookielovesbread.wordpress.com for 100 of my other recipes.