The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% freshly milled Einkorn loaf

the hadster's picture
the hadster

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.



BobBoule's picture

That is a beautiful Einkorn loaf. I to find it difficult to describe just how different Einkorn really is. I've been baking with 100% Einkorn (no blend of any kind) and find it to be a handful to work with. I look forward to seeing your future results.

the hadster's picture
the hadster

and it's much more like the whole wheat flour we get with modern wheat.  The Einkorn was a pale, pale yellow color, and so soft.  The color was like vanilla ice-cream with a touch of caramel sauce on it that got all mixed up.  And it was so soft!

This loaf was not baked with aged flour.  I ground it, sifted it and used it on the same day.  I think I might try buying some Einkorn flour - from Jovial (I think that's the name), and see how that works with my freshly ground stuff.

Mind blowing.

I plan on using up the Emmer and then not buying any more.

I look forward to your posts!