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50% whole grain Einkorn at 90% hydration - very proud this one turned out as it was one of the most challenging doughs I have ever handled
In Sourdough

50% whole grain Einkorn at 90% hydration – very proud this one turned out as it was one of the most challenging doughs I have ever handled


I love einkorn flour but had not used above 33% before. In hindsight I would maybe reduce the hydration as this dough was super extensible and felt like I could give it a million folds and it would still flatten out. Very happy with the crumb and the taste is lovely

Recipe: 200g strong white flour (50%) 200g whole grain einkorn flour (50%) 360g water (90%) 8 salt (2%) 80g 50/50 einkorn and white levain (20%)

Method: autolyze flour and water 1 hour, mix in starter, wait 30 minutes and add salt, wait 30 minutes and laminate, 4x coil folds over 3 hours, bulk to 125% increase took about 8.5 hours from initial mix starting at 75f, shape and cold proof 16 hours, bake at 450f 20 minutes covered 25 minutes uncovered

by Calamander9

6 Comments

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  2. Henri_de_LaMonde

    Very nice. I just did a 50% whole wheat at 75%. It was a fun but manageable dough. Can’t imagine it at 90%. Well done.

  3. theSourdoughNeighbor

    Crumb looks amazing! Any tips on handling einkorn flour? Is it just like whole wheat flour? I’ve never used einkorn but I’m hoping to try it soon.

  5. General_Penalty_4292

    This is just ridiculous, you’re a wizard

  6. valerieddr

    It’s gorgeous ! Very impressive 👏👏👏👏
    That’s something I will try for sure. Thanks for sharing .

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