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My first einkorn bread

sam's picture
sam

My first einkorn bread

Hello,

After receiving a batch of einkorn grains, here is my first attempt at making a bread with it.  It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.

Here was the recipe, and the pictures are below.  All weights in grams.

Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422

Percentages:

Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%

Soaker Percentage: 60%
Soaker Hydration: 80%
Mash Percentage: 20% of soaker
Mash Hydration: 200%
Soaker Salt Percentage: 1%
Final Dough Salt Percentage: 1.5%

Levain:
White Bread Flour Weight: 110
Water Weight: 138
Starter Weight: 12
    
Mash:
Einkorn Flour Weight: 69
Water Weight: 138
Diatastic Malt Powder: 1

Soaker:
All Mash
Einkorn Flour Weight: 220
White Bread Flour Weight: 58
Water Weight: 140
Salt Weight: 3
    
Final Dough:
All Levain
All Soaker/Mash
White Bread Flour Weight: 116
Salt Weight: 6

Procedure:

1)  Mix+cook mash at your desired temperature.  I did 90 mins @ 55C, 30 mins @ 60C, 30 mins @ 65C, 30 mins @ 70C.  Cool when done.

2)  Mix mash contents to flour soaker, and mix levain.  Allow levain to fully ripen at room temp, appx 10-12 hrs.

3)  Mix everything into final dough, and bulk ferment in chiller at 10C for 12 hours.

4)  Remove dough from chiller, allow 2-3 hours to warm up at room temp.  Stretch and fold a couple of times.

5)  Cut small chunk of dough into clear plastic container.  Shape the main dough for final ferment in banneton/brotform.  When the small dough sample is teeming with little bubbles and the dough is lively, bake.  (for me it was appx 45 minutes).  I baked with steam for 10 mins at 232C, then lowered to 210C for 40 mins, turning once half way through.  Internal temperature measured 97C.

 

 

I love the taste of the einkorn!

Happy baking!

Comments

sam's picture
sam

With dinner tonight.   Yum!   No need for butter or anything.

 

ehanner's picture
ehanner

Great looking dinner! The loaf rose so beautifully I wouldn't have guessed the caves. How do you like the flavor of Einkorn? Can you elaborate on the taste? It looks soft.

Eric

varda's picture
varda

So many grains, so little time.   That's very nice looking.   Can you tell us more about the einkorn?   How did you happen to get it?   What's it like?   -Varda

sam's picture
sam

Hi Eric and Varda,

@ Eric:  Einkorn tastes like...  einkorn.  :)   sorry, I am not good at describing flavor, but it is a delicious nutty flavor, slightly 'wheatish', but milder, without any of the bitter undertones.   Very tasty.

@ Varda:  Thanks!   I posted about where I got the einkorn, with some pics of it, over here.   http://www.thefreshloaf.com/node/25257/einkorn-grains

Cheers!

codruta's picture
codruta

Gvz, Wonderful looking bread! Great oven spring and what a nice open crumb! I'm in love with einkorn, I think I'll try your formula soon.

codruta

Mebake's picture
Mebake

Looks beautiful, gvz... i can't get my self to bake with it, not when costs a fortune.. i'd rather eat it cooked as a porridge, as i believe the subtle flavors are quite lost when mixing with regular wheat flours. However, should there be a reliable and reasonably priced source out here in Dubai, i'll try your recipe.

thanks for posting this!

lumos's picture
lumos

Just one word....mouthwatering! :)

How would you describe the favour?

lumos