The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread with an Unanticipated Crumb: 50% Einkorn SD

Elsie_iu's picture
Elsie_iu

Bread with an Unanticipated Crumb: 50% Einkorn SD

This is my second einkorn loaf. The first was baked roughly half a year ago when my friend kindly offered me some einkorn berries to try out. It left me with the impression that einkorn makes a slack and sticky dough that weakens with time. For some reason, the experience isn’t quite the same this time. 

 

 

50% Einkorn Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

272

100

28

100

303

100

Sprouted Einkorn Flour

90

30

 

 

 

 

90

29.70

Einkorn Flour

60

20

 

 

 

 

60

19.80

Whole White Wheat Flour

150

50

 

 

 

 

150

49.50

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

31

100

264

87.13

Water

 

 

186

68.38

28

100

217

71.62

Whey

 

 

50

18.38

 

 

50

16.50

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4

1.47

 

 

4

1.32

Vital Wheat Gluten

9

3

9

3.31

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

21.43

 

 

Levain

 

 

62

22.79

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

584

214.71

62

221.43

584

192.74


Sift out the bran from dough flour, reserve 28 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 4 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

My hand shook while I was pouring the water into the flour… Oops... The dough was thus a bit too wet than I’d like. After the first round of mixing, it was still quite slack with little gluten development. However, it gained strength on its own as time went by. There was little, if any, stickiness too.

 

 

The oven spring wasn’t massive so my expectation wasn’t high. Miraculously, the crumb is rather open compared with my other whole grain bakes. It’s even more confounding when you consider that it’s 50% einkorn (of which more than half is sprouted!) and 50% white wheat. Both are grains that tend to produce weak dough.

 

 

Some people don't like einkorn but I personally find it quite tasty. It's got a very distinctive coconut taste that there's no way to mix it up with another grain. This bread is moderately sweet and sour.

___

 

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Comments

Benito's picture
Benito

Wonderful food and bread Elsie.  I haven't tried Caplin, but they are common in Newfoundland where my partner is from.

Benny

Elsie_iu's picture
Elsie_iu

you'd love capelin. Dad and I enjoy it as its stomach is stuffed full of roe! Tiny fishes are pretty cool to eat as you get to eat the whole thing. Mom finds this off-putting but blatantly I don't share the feeling :)

Human population isn't heavily concentrated near the coast for no reason. There are mild weather, beautiful scenery and most importantly, fresh seafood. I bet your partner must have had a lot of seafood delicacies! 

Thanks for the praise as always, Benny!

Mini Oven's picture
Mini Oven

This loaf is on my bucket list !!!

I love long retards on Einkorn dough.

Mini

Elsie_iu's picture
Elsie_iu

I learnt about your love for eirkorn bread from a post I read earlier. If I remember correctly, you've made some really decent einkorn loaves. Einkorn is surprisingly easy to work with and I just love its taste. Not entirely sure what went wrong during my first trial that led to the extreme stickiness... Over-hydration maybe? Admittedly, I used to be much more aggressive with water. It's taught me countless lessons! 

Glad you like the bread, Mini! 

isand66's picture
isand66

Sometime the surprise breads are the best when you least expect something.

The other breads and bagels you baked look excellent as well and of course your food is spectacular as always.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

And sometimes the opposite happens... Uh oh... 

In case you missed it, I made a purple sweet potato loaf last time inspired by you. It was so velvety and moist! Needless to say very sweet too :) I'm making a spicy pumpkin bread this week. We shall see how it turns out. Hopefully as soft as the purple one. 

Thanks for the compliment, Ian! Happy baking to you too.