The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Einkorn Boule with poolish

LevaiNation's picture

Einkorn Boule with poolish

Hello bread peeps, 

This is my first blog entry! Just wanted to share that today I baked a 100% Einkorn loaf based on FWSY polish recipe, and it turned out delicious! A little dense and not too big but super interesting flavor and a gorgeous golden color. I had never tried this type of bread, and it reminds me of something that I can't yet put my finger (or taste buds) on. It's quite sweet and cake like with a very different texture. Kids loved it so much I had to hide it.... 

Aside from cutting in half the quantities, I followed the Forkish recipe all the way up to the hydration which i reduced to 65%. The Jovial flour bag recommended reducing the water by 20%, but that sounded a bit too stiff, so I just shaved 10% on this first try. Still, while I was mixing this it felt more like thick puddy than dough. It was tricky to stretch and fold, it felt like it would break if I pulled it too far. But with gentle touch and wet hands I was able to make it work. I also think It could have baked for about 5 more minutes.

Very happy with the results though!


My next two Einkorn tests are gonna be the white Biga recipe, and then I'm gonna try a hybrid blend with regular flour and Levain....

Cool, and hope your house smells as good as mine!



Bakingmadtoo's picture

That is a nice looking boule and you got lovely oven spring. 

BobBoule's picture

Wahat a wonderful loaf! You did a great job. I wish my own Einkorn experiments would look as good as yours. Keep the pics coming so I can learn from you, please. Thanks!