The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Einkorn Bread

NeilM's picture
NeilM

Einkorn Bread

First time using this flour, the best bread I have ever tasted.

 

Ground my own whole berries.

Kefir whey for hydration (75%)

Three day ferment, then added yeast on the third day.

Baked 425, 25min, cast iron dish.

 

 

Mini Oven's picture
Mini Oven

that was last fed too long ago.

Is the three day ferment with a culture?  Or a three day soaker?

Mini.   :)

NeilM's picture
NeilM

I used Kefir Whey to ferment the flour for three days.

The last day added fleishmans yeast, about four hour rise, was slow to rise.

Mini Oven's picture
Mini Oven

instead of kefir.  I have plenty on hand at the moment.  

NeilM's picture
NeilM

I make Kefir regularly so I have it on hand, buttermilk would be nice, I get a nice sourdough taste with this. :)

Mini Oven's picture
Mini Oven

At about what temp did the einkorn dough ferment over the three days?  Tempted to put it out on the porch to keep it moderately cool the entire time (16°-18°C / 60°- 65°F)

I first mixed up 500g fine whole Einkorn flour (doubling your amount) with 400g cold cultured Buttermilk and came out short so added to make equal weights of both.  Looks like one kilo of thick cement, a little stiff but I can push the spatula into the dough easy enough.   Covered with plastic and a lid and sitting on the kitchen table to hydrate further.  

Did your dough get softer and more fluid as the days went by?  

When did you decide to add salt?

NeilM's picture
NeilM

I put it in the fridge above the crisper. It stiffens up over the days. I added salt at the beginning. Once I added the yeast I left it on the counter for four hours. Room temp about 22c.

Mini Oven's picture
Mini Oven

Just stirred the dough up a bit to get a feel for it and take in some aroma.  Smells good and I think 16°C is a good temp.  Think I'll add the salt later after the yeast when more water as needed.  

If the dough gets too sour tasting after a long ferment, I might just turn it into a soda bread.using baking soda instead of yeast. 

BobBoule's picture
BobBoule

Well done, Einkorn is always a challenge! Are you using 25% Einkorn and 75% Kefir?

NeilM's picture
NeilM

100% Einkorn :)

Mini Oven's picture
Mini Oven

After two days baked this up on the 14th.  Used 7g instant yeast and 8 g salt.  Then straight into a large loaf pan half full.  Let rise almost to the rim.  Loaf stuck to the pan so I gave it another 10 minutes after 45 mint Bake.  Big mistake.  It did release when I left the pan upside down for 10 minutes.  Great bread!  Does have vollkorn texture and very moist.  Gonna try again and add a one hour bulk rise.  Also some spice :)

NeilM's picture
NeilM

Nice looking bread :)

I pour a liberal about of oil in the pan (Olive) that way it climbs as the dough rises. Cast iron mound does not stick, thats what I normally use.

 

David R's picture
David R

... Almost enough mints for a mints pie! 😁