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. ??
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".
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.
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%.
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.