Got the einkorn berries Friday so the experimenting begins. 350g were milled with a high speed mill 335g came out the rest being stuck on every available surface of the mill to the point that it had to be washed instead of brushed off like usual. The flour was fluffier than the white wheat that is my standard. I'd show you a picture but can't figure how to do it.
Finally made a good pain de mie using white wheat flour 95% extraction and natural leaven. Before there were always problems ranging from not enough dough to fill the pullman pan to taste that was too sour. Now the only thing to find out is if it can be repeated.
Stu
Was doing weekly grocery shopping and noticed some steel cut oats at a very reasonable price and since I was deciding what bread to make this weekend it was a natural.
150g steelcut oats
75g quinoa
200g milk
230g water
20g agave nectar
300g fresh ground white wheat flour 95% extraction
80g fresh ground spelt flour 95% extraction
20g amaranth
100g 100% hydration starter fed and active
10g salt
additional water
Bought a pullman pan so I could attempt to make a better version of store bought sandwich bread requested by family members. Used the recipie from K A flour website for small honey oat pain de mie substituting white whole wheat for half the unbleached white.
Experimenting this weekend. Had a delicious outcome. The bread is a combination of white whole wheat, rye, spelt, quinoa, amaranth, golden flax seed, chia seed and sunflower seed. It has both natural leaven and commercial yeast as well as olive oil and sorghum syrup. Turned out both lighter and softer than expected.
First I milled 165 g each of rye and spelt berries sifted out the bran and got 295 g flour and 28 g bran. Then hard white spring wheat was ground and sifted.
