April 4, 2021 - 10:10am
Sourdough with einkorn
Due to *life* my levain for Maurizio's "best" sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8
Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.
Not huge oven spring, but sufficient to be really pleased with the look (got very nice surface tension by stitching, and scoring angle was on point, so a beautiful ear). Like the crumb as well, and tastes great.
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Comments
Einkorn can be challenging, gets too sticky if over handled and such poor gluten. You did well for your first bake with this grain. The sesame seed crust must have really complimented the bread very well and added another dimension to the flavour.
Benny
Thanks Benny! I have used einkorn once or twice before, but you are right, not an easy grain to work with. Not going to use it in high % I think, unless baking in a pan.