EINKORN! Everyone Get Excited
Got some einkorn flour recently and did a small bake, good stuff! Easy to work with and pretty much like white flour, nothing like whole wheat with bran included. Good taste, cool color and mouthfeel. Going to add einkorn to my whole wheat batches, maybe 30%.
Recipe was 100% einkorn flour, 50% hydration, 100% hydration levian, a litte oil. 2 hour autolyse, because.
The Internet told me to make it dry at 50% hydration or else! Crumb came out tight and dry. Probably will up the water next time since it wasn't as hard to work with as people say it was. I think they don't do autolyse so they don't know what that step does to dough.