The Fresh Loaf

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Einkorn Whole Wheat Sourdough Hokkaido Milk Bread

Benito's picture
Benito

Einkorn Whole Wheat Sourdough Hokkaido Milk Bread

We’re back home and as usual out of bread.  I found some Einkorn flour so decided to use it in this loaf.  No bread flour or VWG will be used for this loaf.  As I have recently started to use a stiffer tangzhong and have increased the percentage up to 20% I haven found that I don’t need to use any VWG at all and can still get a great rise for this style of bread.  So this loaf is 100% whole grain, 20% of that whole einkorn.  I also like the flavour that einkorn gives to bread, but it is definitely hard to come by around here.

For one 9x4x4” Pullman pan loaf.

 

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

 

Tangzhong 

In a sauce pan set on medium heat, stir the milk and whole wheat flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

 

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

 

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Again, knead until well incorporated.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat. 

 

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 4 hours at 82ºF.  There should be some rise visible at this stage.

 

You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

 

Prepare your pans by greasing them with butter or line with parchment paper.  

 

Lightly oil the top of the dough. Scrape the dough out onto a clean counter top and divide it into four. I like to weigh them to have equal sized lobes. Shape each tightly into a boule, allow to rest 5 mins. Using an oiled rolling pin roll each ball out and then letterfold. Turn 90* and using a rolling pin roll each out to at least 8”. Letterfold again from the sides so you have a long narrow dough. Then using a rolling pin, roll flatter but keeping the dough relatively narrow.  The reason to do this extra letterfold is that the shorter fatter rolls when placed in the pan will not touch the sides of the pan.  This allows the swirled ends to rise during final proof, this is only done for appearance sake and is not necessary.  Next roll each into a tight roll with some tension. Arrange the rolls of dough inside your lined pan alternating the direction of the swirls. This should allow a greater rise during proof and in the oven.

 

Cover and let proof for  4-6 hours at a warm temperature.  I proof at 82°F.  You will need longer than 4-6 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.

 

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Just prior to baking brush with the egg-milk wash again.

 

Bake the loaves for 50 minutes or until the internal temperature is at least 190ºF, rotating as needed to get even browning. Shield your loaf if it gets brown early in the baking process. After 50 mins remove the bread from the pan and bake a further 10 mins by placing the loaf directly in the oven on the rack with the oven turned down to 325ºF.

 

My index of bakes.

Comments

Debra Wink's picture
Debra Wink

Really beautiful, Benny. Hope spring has arrived in Canada :)

Benito's picture
Benito

Thanks so much Debra.  Yes spring had arrived and then winter came back this week.  I hope things are great with you!

Benny

Benito's picture
Benito

Here’s a video I made the second half shows the shaping of the lobes of dough.

JonJ's picture
JonJ

I always enjoy watching the evolution of your WW loaf. This is a particularly skillful loaf - with the weak einkorn and no VWG. Looks delicious.

-Jon

Benito's picture
Benito

Thank you Jon that is very kind of you to say.  I hope you’re well.

Benny

CalBeachBaker's picture
CalBeachBaker

Benny,

Another beautiful loaf. Thanks for the video, it'll be helpful when I make this bread sometime in the future.

Tony

Benito's picture
Benito

Glad you might find the video helpful Tony.  I do hope you try this bread sometime in the future, 🤞that you will enjoy it.

Benny

Another Girl's picture
Another Girl

Whoa, 20% einkorn and no VWG and it stands so tall! You keep outdoing yourself. Very impressive.

Benito's picture
Benito

Thank you AG, I’m so pleased that this loaf stood up without any VWG.  I think, but cannot be certain, that the tangzhong has something to do with it.

Benny

Isand66's picture
Isand66

Welcome home Benny.  It must be nice to bake in your normal confines and what a tasty and beautiful loaf you turned out.  I’ve never been a fan of Einkorn but I haven’t used it in several years so I may have to try it again.

Best,

Ian

Benito's picture
Benito

This winter trip to Fort Lauderdale was our longest vacation ever so it is quite nice to be home.  Yesterday the Sakura cherry blossoms were out in full force so spring is here.

Glad you like the bake and thank you always for your kind words.

Happy spring baking.

Benny

Isand66's picture
Isand66

It’s the same here.  My fruit cherry tree is snowing cherry blossoms but my ornamental cherry tree hasn’t bloomed yet.  When it does my lawn turns pink 😀

gavinc's picture
gavinc

Really nice job Benny. Looks delicious.

Gavin

Benito's picture
Benito

Thank you very much Gavin, it was a delicious bake, I’m enjoying the greater variety of grains I have access to here in Toronto now that I’m back home.

Benny