The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted garlic bulgur einkorn spelt white sesame combo

Hotbake's picture
Hotbake

Roasted garlic bulgur einkorn spelt white sesame combo

Failed but not too bad, I forgot to do the last fold! So instead of folding it and let ferment for 1.5 hr, I let that ferment for a whole 2hr15 mins....oops....Dough was very slack at the end of the bulk, luckily I was still able to stitch it up.

Comments

Elsie_iu's picture
Elsie_iu

Just because you made some small changes. Skipping a fold and extending the bulk are hardly mistakes... The bread turns out great so I'd call it a success!

How much einkorn was included? I found that it has the tendency to produce dough that slackens off with time. 

Hotbake's picture
Hotbake

 

 

 

 

Haha let's call it an extended bulk experiment, I'm just testing the impact of skipping folds!

Less than 15% einkorn in this loaf. I agreed, einkorn don't absorb as much water as other whole grains. My 50% einkorn loaf has 80% hydration and when I do 100% I only shoot for 75% maximum, I live in Colorado so my flours are very dry, I'd say hydration needs to be even lower at sea level. It turns into sticky muddy nightmare when over hydrated. And it's a very slacky even when proper hydrated, stitching method is a must when it comes to high% einkorn bread.

Benito's picture
Benito

Your “fail” is really great IMHO.  Nice crumb, great oven spring and nice ear.  Looks great to me.

Benny

Hotbake's picture
Hotbake

I only got away with it because of it's high % of bread flour,  I'd imagine a pile of glue if it's one of those mostly wholegrain bread!

Mini Oven's picture
Mini Oven

What a surprise to see such a lovely loaf & crumb!  Nice work there!  :)