I’m typically not good with Einkorn, I find it tastes a bit more acidic than other grains and for the life of me I can’t seem to get a decent crumb until I drop it down to 15%. For now this is good and I did push the fermentation far, about 2.5x or close to triple growth in bulk before I shaped it. It was nearly overproofed as evidenced by the crumb splitting from crust on right hand side, but was salvageable due to lower hydration and strong flour.
RECIPE makes 2x 700g dough
100g (15%) Stoneground Einkorn Flour – Great River Organics
600g (85%) AP Flour – Prima Plain Flour 11% Protein
510g (73%) Water
175g (25%) Starter
10g salt
METHOD
Autolyse with salt 2hrs.
Mix starter with KitchenAid mixer on low-medium speed until it clears the bowl, about 5mins. Round and rest 1hr.
1x bench fold and divide the dough into 2 separate containers. 2x coil fold separated by ~1.5hrs.
Move to fridge (still in bulk) for ~2hrs. Take it out, shape and place into bannetons for overnight cold proof.
Preheat oven with baking steel to 230c. Score and bake 10mins with steam, 25mins without. Let cool completely before slicing.
Total fermentation times 4.5hrs at 30c and 14hrs at 5c.
1 Comment
I’m typically not good with Einkorn, I find it tastes a bit more acidic than other grains and for the life of me I can’t seem to get a decent crumb until I drop it down to 15%. For now this is good and I did push the fermentation far, about 2.5x or close to triple growth in bulk before I shaped it. It was nearly overproofed as evidenced by the crumb splitting from crust on right hand side, but was salvageable due to lower hydration and strong flour.
RECIPE makes 2x 700g dough
100g (15%) Stoneground Einkorn Flour – Great River Organics
600g (85%) AP Flour – Prima Plain Flour 11% Protein
510g (73%) Water
175g (25%) Starter
10g salt
METHOD
Autolyse with salt 2hrs.
Mix starter with KitchenAid mixer on low-medium speed until it clears the bowl, about 5mins. Round and rest 1hr.
1x bench fold and divide the dough into 2 separate containers. 2x coil fold separated by ~1.5hrs.
Move to fridge (still in bulk) for ~2hrs. Take it out, shape and place into bannetons for overnight cold proof.
Preheat oven with baking steel to 230c. Score and bake 10mins with steam, 25mins without. Let cool completely before slicing.
Total fermentation times 4.5hrs at 30c and 14hrs at 5c.