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

 

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.