Einkorn Red Fife Sourdough No. 3
Third in my series of Einkorn bakes. This time I increased the Einkorn to 20% and reduced the Red Fife to 9% all of which was in the preferment. Other changes I used the aliquot jar and ended bulk fermentation at 40%. I did a preshape, bench rested for 15-20 mins then final shaped and into the banneton. I left it out on the counter until the aliquot jar showed just over 50% total rise (not 50% additional rise) then put it into a 2ºC fridge for cold retard. Next morning baked as usual expect that since I got new oven gloves (The Ove Glove) yesterday after waiting 3 months for delivery, I was able to take the loaf out of the dutch oven to finish baking on the roasting rack after the first 20 minutes. I think this helped me get a much more even colour on the crust which I’m really happy with.