10% Red, 20% Einkorn, 30% White
Last week's 10% Einkorn, 40% Hard White Wheat was deliciously encouraging. Egged on by Josh, I wanted to explore this mix more by "pushing" both the Einkorn and the overall wholegrain level this week. I also wanted to add a sharper accent with some red wheat. Easy as 1-2-3: 10% Hard Red Wheat, 20% Einkorn and 30% Hard White Wheat. I also upped the overall hydration to 84% (again, taking a page from Josh's nice post), to accommodate the increased wholegrain proportion. But maybe too much: Einkorn doesn't absorb water the way more branny wheat does (as noted by Mini this week) and this bread benefited from a day in the basket swaddled in Bee's Wrap.
The einkorn flavor comes through rather more assertively here than at 10% last week, despite the presence of some Hard Red Wheat in this formula. This makes for a very pleasing balance of these grains, certainly no unpleasant bitterness from the einkorn. I may try 20%-20%-20% next time, as that was in the running for this bake -- to give the mild einkorn and white wheat more of a run for their money by increasing the hard red, and dropping the hydration down a tick or two.
Process is exactly the same as last week's 10%/40%, with formula modifications as noted above.
Happy baking,
Tom
Comments
Would love a taste of that! Looks like the hydration was about right! the only thing missing is some Toadies:-)Well done and happy baking Tom.
Plenty of flavor here without added toasty bits. I'm more amazed than anyone that I can get such a crumb at 60% whole grain. Anything is possible!
Thanks Dab.
Nicely done.
...would use such an adjective to describe a mere loaf of bread. We're nuts, for sure.
And generous with praise. Thanks for that.
Tom
That's just about the Platonic ideal of crust and crumb. Bravo !
Your comment is the Platonic ideal of comments! Thanks but save that heavy artillery for the TFL deities who provide my weekly inspiration. Theirs are Platonic ideals for sure!
Tom
So many loaves lately encouraging me to explore ancient grains. Really beautiful loaf!
...lies an infinite frontier. Enough to keep us exploring until we've cut our last slice. Einkorn has been a fun ride. But barely scratched the surface, it feels like some time. Got a mill? Give it a try.
Crumb on that bake of yours that Floyd asked to feature reminds me of loaves I've bought at Tartine. Perfect. Looks so creamy. Mmmmm.
Thanks.
Tom
Really looks delicious and well aerated for 60% Whole Grains.
I bet the extra 10% let's the Einkorn shine a bit more. Again I have no experience with Einkorn but I bet a stiffer levain would bring aided strength via Bigger Acid Load.
Is your DDT 85F? Or is that your proof box temp during bulk? And why so warm? Not knocking your technique just curious.
My $.02 I say cut the Red and up the White Wheat with the 20% Einkorn and see if it really becomes the star of the show. I'm sure the combo is lovely but I bet the Einkorn would get in the front more against the milder white wheat. But that's me being selfish two pennies. I guess I'll buy some einkorn seeds, get em growing in the yard and join in on this myself. Ha!
Nice Baking
Josh
Stiff levain - sensible idea. Has crossed my mind but I've settled for my "all-purpose" 80% hydration since Ken Forkish introduced me to it. I used to maintain a stiff levain and it'd be worth a try for my perennially strength-challenged breads, esp with higher hydrations such as this. Thanks for that.
No, DDT is theoretically 78˚ but I tend to push/hurry/compromise bulk temp due to scheduling. I can't afford "baking days" and do the mix/autolyse/bulk/rest/shape all in one evening. Feel free to "knock my technique" -- nothing sacred or expert about it, just feeling my way along from bake to bake. Happy to get input from someone with your skills and experience. I wish I knew 10 ways to shape a loaf. Hell, knowing one well enough to do it instinctively would do me well. But back to bulk temps: 75-80˚ would work fine, probably allow for more flavor development and dough strengthening here, but tends to make it a late night and I never like to retard a dough that hasn't significantly begun to move.
Re: flavor, maybe I'm just comparing it to last week's 10% einkorn, but at 20%, it's not exactly hiding in the shadows. I'm not sure I'd want to make einkorn's contribution more prominent than it is at 20%. I enjoy subtle contributions from the "third grain". But I'm also very suggestible, as you may have noticed. So who knows, 30-40% einkorn may be just around the corner. Alas, there are so many other choices clamoring for that "third grain" slot and weekends just don't come often enough.
Thanks for your input Josh. Much appreciated.
Tom