Thursday, 23 May 2013

Sourdough with Einkorn flour


do check out the post on shaping loaves click here



Recently I have been on the lookout for different flours to use in my bread baking. I was happy with the khorasan bread I made click here for the recipe so I thought I would give one of the other Dove's Farm flours a try. Einkorn flour, at least the variety that is grown at Dove's Farm is about as close to the early wheat that was gathered and turned into bread, as we are likely to find these days. I have to say it did behave a bit oddly and required quite a lot of strong white flour kneaded into it to make it easy enough to handle, so this recipe is an approximation. Since the hydration of a dough can vary so much according to how dry the flour is, and how comfortable you feel working with wet doughs will influence how much water you add, I believe publishing this recipe might still inspire you to experiment with this oldest of all wheat varieties, if you feel confident enough and are prepared to adjust things.

For this bread you will need;
for the ferment'
1 tablespoon of starter from the fridge
150g of strong wwhite flour
50g of whole grain rye flour
200g of water.

For the main dough'
All of the ferment
400g of Einkorn flour
600g of strong white flour
600g of water
20g of salt

Begin by making up the ferment. Mix all the igredients together and leave to activate in a bowl large enough for the ferment to double in size. Leave covered for at least 8 hours.
When the ferment is showing good signs of activity, lots of bubbles collapsing on themselves and forming creases, add the remaining main dough ingredients, omitting the salt. Mix for no longer than it takes to form a soft dough. Leave covered in a chilly area overnight.
In the morning, add the salt and mix until well distributed about a minute or two at the most. Transfer the dough to a polythene box and leave for the main rise, stretching and folding the dough every hour for 3 to 4 hours. Try to avoid expelling more of the bubbles of air than you have to in doing this.
Finally divide the dough into 3 and form into whatever shape loaves you prefer. Leave to rise for a further 3 hours (a shorter time if you live anywhere warmer than Norfolk where the temperature today is a glorious 12C!) bake the loaves in a hot oven 200C for 30 to 35 minutes, slashing the top before you do so.




Notes:
This bread has a good nutty flavour, despite the slightly low proportion of Einkorn flour, I will try using it again since the health claims are very impressive.

6 comments:

  1. Beautiful looking loaf of bread. I have used Einkorn flour many times and I love it. If you have not tried Kamut flour yet, you should try and get some as that one is one of my favorites.

    Ian

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  2. Hello Ian, thank you for your comment, I have used Kamut and I agree the flavour is splendid. I'm currently really fixed on my sourdough with gruel and still can't work out quite why it has such a billowy texture and remains soft for day after day, just by adding oats. Happy baking Ian, good to hear from you, Tôbi

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  3. I have also tried Einkorn flour and I was very satisfied with the result:) Have you tried Emmer flour? This is also a kind of wheat flour, as old as Einkorn. And it gives a nice dark color to bread:) cheers from Poland, Natalia.

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    Replies
    1. Hello Natalia, thank you for your comment, I think I have used Emmer flour but many years ago, I should try it again. Best wishes and happy baking in Poland, Tôbi

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  4. Hi, I discovered einkorn not long ago as well, and love the taste and texture. I think I used more einkorn in my mix - in case you want to dial up the einkorn in future bakes. http://ofbreadandquinces.wordpress.com/2013/05/14/einkorn-and-a-little-wheat-sourdough/
    The gruel bread sounds promising :))

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  5. Hello and thank you for your comment, I have to say my sourdough with gruel has become the staple in this house, I still don't understand quite why it remains soft and moist for so many days but somehow it does. Happy baking, Tôbi

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