100% wholegrain organic einkorn sourdough with tangzhong
My usual recipe for Einkorn is as follows...
Flour 100% (400g)
Water 70% (280g)
Salt 2% (8g)
Starter 20% @ 70% hydration (80g)
However I decided to include some oil and a tangzhong. So did a quick recalculation like so...
water 180g (less 1tbsp)
olive oil 1 tbsp
tangzhong 120g (20g flour + 100g water)
starter 80g @ 70% hydration
Did the starter build and tangzhong the night before. So far so good.
Now here is where I made this mistake. When it came to making the dough I decided to go from memory, rather then my notes, forgetting I had taken flour and water off to make the tangzhong and added them back in on top of the tangzhong. so here is the final recipe...
Water 280 (less 1 tbsp.)
Olive Oil 1 tbsp.
Tangzhong 120g (20g flour + 100g water)
Starter 80g @ 70% hydration
In the bowl I mixed the flour and salt together. In another bowl I added the water, olive oil plus starter and mixed. Added the liquid mixture to the flour mixture and combined. While I was doing that I added the tangzhong and then it dawned on me what I had done. Decided to roll with it instead of trying to "fix" it. Didn't wish to start faffing about with adding more flour and then calculating the salt again etc. I would just be further knocking everything else out of proportion.
So the dough came together to a no knead consistency. Mix very well and then left it to bulk ferment until it had at least (if not more) doubled, about 5-6 hours. When small holes just started to appear on top I portioned it out into a loaf pan (it was lovely and spongy on the inside). Smoothed it over with the back of a wet spoon and sprinkled some sesame seeds on top. Final Proofed for 1 hour and baked in a preheated oven with steam.
Voila! A really tasty wholegrain einkorn. Sometimes mistakes turn out for the best.