50% freshly milled Einkorn loaf

Today I made bread from freshly milled Einkorn.  I can't really convey the glory of the flour.  I milled it on the finest setting and then put it through a 40 mesh and then a 50 mesh screen.  The resulting flour was the most amazing color of cream.  And the smell was more like a perfume than the odor of wheat.

The dough was similar to a 50% whole wheat dough, only not the sawdusty flavor that I associate with high percentages of whole wheat.  I think the absence of the bran contributed to that.

The bread has a texture and flavor I can't convey.  I only know I am going to keep working with Einkorn.

72% hydration

50% freshly milled Einkorn flour sifted through a 40 then 50 mesh screen

10% sprouted buckwheat flour

10% sorghum flour

30% ap flour

.18% sea salt

Tartine method: 1 hour autolyse, added salt, 5 hour bulk fermentation with 30 minutes folds.  

The dough did not really begin to move, so I retarded it in the fridge before shaping.

Shaped the dough at 9:30 straight from fridge.  Baked it at noon.  500 degrees, under a cover, 3 second steam for 12 minutes.  15 minutes at 400 with convection setting.  Internal temp: 207.  Let it sit in the cooling oven with the door open for 30 minutes.

The dough was smooth and elastic with nice gluten development, but it relaxed almost immediately.  My active starter really had to work hard on this flour mixture.  Maybe the Einkorn held it back a bit, or it could have been the sorghum flour.

Next time, 50% Einkorn, 50% ap flour.