The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
breaddaisy's picture

Einkorn all purpose flour - where to buy in Europe

July 16, 2021 - 8:03am -- breaddaisy

Dear bakers, 

I have recently found einkorn flour for myself, since I have modern wheat intolerances, this has been such a great find. 
I live in Portugal and it is not easy to get einkorn here. I have been ordering it from Spain, but only whole grain one. 
And I cant seem to find the all purpose one for cakes and cookies. 
Can anyone in here guide me to where can I buy all purpose einkorn in near by me, like Spain, France, Italy, Austria etc. ??

Gadjowheaty's picture

Hamelman Volkornbrot II - flaxseed, with adaptations by jl

July 16, 2021 - 7:54am -- Gadjowheaty

This loaf rested 40 hours post-bake before cutting.

The recipe, for some reason, was far too much for my 9" pullman so I oiled and coated my 13" pullman with 50/50 whole rye flour/rye meal on the fly, and went with it.  This isn't the first time this has happened, when a recipe calls for a 9" pullman, so I wonder where I'm veering off.  Nevertheless, it fit really well in the 13".

cblueribbon's picture

Has anyone used the program LibraryThing to catalog their cookbooks?  Looks interesting.



pixnum's picture

How to make bread soft?

July 15, 2021 - 10:18pm -- pixnum

I am a bread enthusiast from India. Now, I am facing a peculiar problem regarding making bread soft. As I use Indian flour for making the bread. I use OTG or Air Fryer for making the bread. But every time I failed as I could not understand what makes me unsuccessful in making soft bread. I took the tutorials guides from YouTube but not getting a success. Please check the attached picture of my bread as well as my recipe, help me to solve my problem.

Kistida's picture

This was supposed to be a laminated and braided loaf. I decided to use a similar recipe to my molasses bread in this loaf, together with some 6-day old sourdough discard (calculated so I can use all the discard).

Brown and white checkerboard loaf

Brown dough
10g all purpose flour (Tangzhong)
50g milk (Tangzhong)
65g sour milk*
45g SD discard (100%)
120g all purpose flour
15g Kamut flour
50g rye flour
3g caraway seeds
2g instant yeast
3g salt
20g unsalted butter
5g light olive oil

White dough
10g all purpose flour (Tangzhong)
50g milk (Tangzhong)
30g sugar
80g sour milk*
40g SD discard (100%)
160g all purpose flour
30g Kamut flour
2g instant yeast
3g salt
20g unsalted butter
5g light olive oil

*Sour milk (substitute for buttermilk): 1 cup milk + 1 tbsp lemon juice, mix and leave it for at least 15 minutes. I prepare mine a few hours ahead, chilled in the fridge.

First proof: 1 hour 45 minutes at 24-25°C - White dough was almost doubled at 1.5 hours but brown dough was not as puffy so I waited a lil bit longer.

Pre-shape: Divide each dough into 8 equal parts for 2 rows of alternating colours (2x2, 16 dough balls). For a 3x3 grid, I would have to divide the same doughs to ... 54 pieces I think. Roll them up into balls, cover and let them rest for 15 minutes. Then, roll them again (my dough balls weren't equally round), before placing in a loaf pan.

Arrange the dough balls (as shown) and hopefully you've more skills than me at getting straight lines. :p

Second proof:
1 hour 20 minutes (25°C) until the dough balls were about 2.5cm / 1" from the rim.

Bake: 180°C 40-45 minutes, internal temperature registered at 97°C (90°C would've been okay)

The next bake was just to use the last two over-ripe bananas. It's the "easiest" for me since there are only 2 - 3 ingredients for the cookie and I only needed a fork to mix everything. Minimal tools and ingredients, awesome cookie. Adapted from thekitchn.

Twice-baked banana coconut cookies

Makes 20, 1 tbsp (about 2" in size) cookies
Cookie batter
2 large bananas
1 cup unsweetened shredded coconut
Optional: 1/4 tsp coconut extract

Chocolate drizzle
1/2 cup dark chocolate, chopped
1/8 tsp espresso powder
1 tsp coconut oil
a pinch of salt

Preheat oven to 180°C.

Mash bananas and mix in shredded coconut (and extract, if using) until every coconut bit is drenched with banana. Scoop 1 tbsp dollops (I used an ice cream scoop) onto parchment lined baking sheets, about 2" space between each cookie.

Bake at 180°C for 15 minutes until the edges begin to brown. Remove from the oven and with the back of a spatula, flatten each cookie to about 1cm thickness. I did this mid-bake since the batter would've been really sticky earlier on. Also, there's more banana against coconut so, it'll take a very long time to bake evenly as a mound of batter.

Return the cookies to the oven, reduce temperature to 160°C and bake for 15 to 18 minutes until the cookies are golden brown. For crispier cookies, I guess you can bake to 20 minutes.

Let the cookies cool to room temperature (about 45 minutes). Or why not eat one or two while they're warm?

The next steps are completely optional but chocolate makes a lot of cookies taste good.
Melt chocolate, coconut oil, espresso powder and salt in a bowl over a bain-marie or in the microwave. Dip the base of the cookie (it's darker than the rest of the cookie, so let's hide it) in chocolate, then let it set chocolate side up in the fridge for about 20 - 30 minutes. Drizzle the rest of the chocolate (warming it a lil if it's thickened) over the top of the cookies before letting it set again.

Easier method: dip warm cookie in warm chocolate and eat. No need to chill. :P

I melted 3/4 cup of chocolate and the extra was used to make a lil saucer for the cookies. And the last bits of it went into coffee :D

Ilya Flyamer's picture
Ilya Flyamer

Followed a very similar procedure to the recent seeded whole spelt bread I posted, again following Rus Brot's process: I took his recipe for whole wheat bread and added seeds. The dough was super slack after the final mix, so I added a little extra flour, but still it was weaker than I would have liked. But baking in a pan solves this sort of issues! Here is the formula:

I used 1:2 ratio of linseeds and sunflower seeds. Again, I think the mucous produced by soaking linseeds caused overhydration a little, and made the dough more slack... I should have learned my lesson from the previous bake with spelt. I also sprinkled pumpkin seeds on the bottom on the pans before adding the dough, and sesame seeds on top of the dough. Made for a very tasty bread full of nutty seeds.

Ilya Flyamer's picture
Ilya Flyamer

I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason. Here is the formula:

I avoided problems with loading in the oven this time (I actually inverted the loaf directly onto the preheated lid of the Pyrex dish that I use instead of a DO), and it baked up very nicely, with an excellent crumb. Not much difference in flavour I'd say, except I baked it a bit darker, so the crust was more robust.

I wonder why getting such nice even and moderately open crumb is so much easier with CY + CLAS vs SD. I have so little experience using CY, and yet the crumb is basically perfect. While with SD it was always more wild, uneven, and not so reproducible.

gavinc's picture

I don't think I could fit in a third loaf. Two 750-gram loaves are my maximum per bake.



HungryShots's picture

Dough volume shrinking during the cold retard

July 13, 2021 - 3:22pm -- HungryShots

Does any of you experience the dough volume shrinking after putting it in the fridge for the cold retard?

I am using an 80% hydration recipe with 40% whole wheat flour and the rest, strong wheat flour. Innoculation 20%.

I noticed this as I used an aliquot jar. After the bulk fermentation, the aliquot jar indicated 75% increase and after 5 hours in the fridge went down to 50%. I tested the same recipe also with an increase of 50% and again, in the fridge went back to 25%.

Gadjowheaty's picture

Monheimer Salt Sponge & CLAS?

July 13, 2021 - 11:24am -- Gadjowheaty

Is there any relationship, at least in principle and end result, between the Monheimer salt sponge process and CLAS? I'm thinking of the Monheimer method's yeast retardation in favor of LAB development and intense souring over a long, warm initial ferment, followed by the use of cultured yeast in the final dough.  


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