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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

I was not expecting this, but given how active my levain was and how strong the 85% (!!!) hydration dough seemed to be, I guess I'm not that surprised!

So... one of my cloches had thru and thru cracks in the top and bottom... so had to toss it.  Got a 3.2 qt combo cooker and decided to try one loaf with  my new cooker and new sprouted wheat.  I chose an iteration of Maurizio's Sprouted wheat loaf here:

https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/

I used no AP flour, only my bread flour and also used 20% kamut.

I received requests for onion sourdough, so I decided to try a cornmeal porridge + onion loaf (similar to the porridge and shallot I made before, but different flours). I made two 900g loaves. The hydration including the porridge was very high, which made shaping difficult. I scored the loaves, but they ended up splitting open wherever they pleased! Yikes! 

A friend requested a loaf with honey and oat porridge. So this is it!

Recipe 

Makes 3 loaves 

Porridge 

100 g rolled oats

200 g water

45 g honey

40 g butter

Add-ins

75 g raw Sesame seeds 

Dough

700 g unbleached flour

200 g whole grain Red Fife flour 

160 g whole grain Einkorn flour

68 g flax, freshly ground

700 g water + 25 g

23 g salt

30 g yogurt

I made two 800g loaves with 10% starter inoculation and 78% hydration (excluding the carrots), and 2.2% salt. I used a mix of grains. I have never used 10% rye before and this is my first time using spelt. I mixed in 100g of shredded carrot, 1 tbsp cumin, 1 tbsp coriander, and 1 tbsp caraway seed (all toasted and ground except for the caraway which I left whole). I replaced most of the water with carrot juice which I made by blending 5 carrots and 250g of water together. I made some really ugly loaves this morning so here's to hoping they taste better than they look! 

• 83% hydration
• 80% bread flour
• 15% whole wheat
• 5% semolina (cuz I ran out of whole wheat)
• Bulk proofed at about 77F for 6 hours.
• Fridge proof at 41F for about 12 hours
• Baked at 450F in DO for 20
• 450 on pizza stone for 20

I loved last weekend’s apple pie and needed to bake another dessert to go with dinner tonight with friends.  I decided to make this Cranberry Apple Bourbon Pie this weekend.  I tried to do a plaid lattice design to also do something different than I have tried before.  As I have been doing, I used Bravetart’s all butter crust again as it has become my favorite.

I am still lacking consistency bake to bake.  One reason is that I’m only baking sourdough every 2 weeks on average, but this week got another bake in.  I’ve still been trying Maurizio’s Beginner Sourdough as that was the first one I started with and wanted to gain some confidence baking it.  Two weeks ago I made an error and added way too much water and the dough lacked structure, it tasted fine but it was a bit on the pancake side of things.  This week I decided to hold back 20 g of water during autolyse, so rather than 78% hydration the bread would be 74%.