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Perfect loaf: 25% whole Einkorn
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Perfect loaf: 25% whole Einkorn


Perfect loaf: 25% whole Einkorn

by _DoppioEspresso_

8 Comments

  1. _DoppioEspresso_

    My go-to recipe:

    Ingredients:
    – 450g bread flour
    – 150g whole Einkorn flour, home milled (25%)
    – 468g water (78%)
    – 120g starter (20%)
    – 13g salt

    Method:
    – Autolyse 2h. (I usually do 4h)
    – Add starter (was fed 1:1:1, took 3h to double) + 30min rest.
    – Add salt and mix. Let rest for 30min.
    – 2 sets of coil folds, 45min apart.
    – wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
    – 20min bench rest
    – shape
    – cold proof overnight in the fridge (10h)
    – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
    – turn oven back on to 450 and continue baking for 30min.

  2. Powerful-Street

    I do about the same for us. Einkorn has great flavor.

  6. JournoJulie

    I’m trying out your recipe, just bought eikhorn and this looks delicious! You don’t bake in a Dutch oven? (Is the “hotel pan” in the recipe a typo or a snazzy pan I don’t know about? 😅)

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