Einkorn Rye Sesame Sourdough
First time posting here and just got into sourdough bread making a month ago.
I thought I would share this loaf here because I found einkorn a bit of a challenge to work with.
Recipes is as follows.
Einkorn and Rye Bread Topped with Sesame Seeds
- 165g Rye pumpernickel (85% H20)
- 165g Einkon (70% H20)
- 165g Whole wheat bread flour (90% H20)
- 1.5% salt
- 5% starter
Due to the low proportion of sourdough starter, I like to the ferment overnight for roughly 10-11 hours for this loaf. I personally prefer this method simply because it divides up the work nicely. Because the low gluten content relatively wheat bread I simply mixed and did some very, very gently stretches and folds, but the dough had extremely limited extensibility.
Shaping actually went surprising well and I was able to with a wet dough scrap to develop a bit of surface tension before sticking the dough in a loaf pan to finish proofing.
Preheated the oven to 500 degrees and proofed the bread for an hour.
Turned down the oven and baked for 50minutes at 450 degrees.
Overall the flavor bread is fantastic. The einkorn I think pairs really nicely with the sesame seeds, and the rye comes through nicely. I would definitely make again, though probably as larger 600g loaf so it fits the bread tin better.
I'm curious if it is possible to increase the hydration of the einkorn above 70% and if someone has tried a whole einkorn rye as a freestanding bread.
I would leave to hear people thoughts and feedback!
Happy baking :)