My first einkorn bread

Hello,

After receiving a batch of einkorn grains, here is my first attempt at making a bread with it.  It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.

Here was the recipe, and the pictures are below.  All weights in grams.

Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422

Percentages:

Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%

Soaker Percentage: 60%
Soaker Hydration: 80%
Mash Percentage: 20% of soaker
Mash Hydration: 200%
Soaker Salt Percentage: 1%
Final Dough Salt Percentage: 1.5%

Levain:
White Bread Flour Weight: 110
Water Weight: 138
Starter Weight: 12
    
Mash:
Einkorn Flour Weight: 69
Water Weight: 138
Diatastic Malt Powder: 1

Soaker:
All Mash
Einkorn Flour Weight: 220
White Bread Flour Weight: 58
Water Weight: 140
Salt Weight: 3
    
Final Dough:
All Levain
All Soaker/Mash
White Bread Flour Weight: 116
Salt Weight: 6

Procedure:

1)  Mix+cook mash at your desired temperature.  I did 90 mins @ 55C, 30 mins @ 60C, 30 mins @ 65C, 30 mins @ 70C.  Cool when done.

2)  Mix mash contents to flour soaker, and mix levain.  Allow levain to fully ripen at room temp, appx 10-12 hrs.

3)  Mix everything into final dough, and bulk ferment in chiller at 10C for 12 hours.

4)  Remove dough from chiller, allow 2-3 hours to warm up at room temp.  Stretch and fold a couple of times.

5)  Cut small chunk of dough into clear plastic container.  Shape the main dough for final ferment in banneton/brotform.  When the small dough sample is teeming with little bubbles and the dough is lively, bake.  (for me it was appx 45 minutes).  I baked with steam for 10 mins at 232C, then lowered to 210C for 40 mins, turning once half way through.  Internal temperature measured 97C.

I love the taste of the einkorn!

Happy baking!