For anyone looking for a recipe involving a nice amount of emmer flour (and for anyone who already likes the flavor of emmer), this has become my go-to recipe. The levain consists of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water.
Over the past couple of years I have searched for an emmer recipe that I liked. This bread will be my go-to for emmer.
The evening before, I mixed the levain, which consisted of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water. That sat covered at room temperature for slightly over twelve hours, during which time it expanded and became bubbly.
A year or so ago, Troy (aka HeiHei29er) posted a recipe for a Lithuanian bread. At the time I baked it a few times, but it had been awhile, and I felt that a revisit was needed. Besides, we have some neighbors down the street from Lithuania, and I wanted to bake them a loaf (but after baking one for my wife and me to reacquaint myself with the recipe).
This is a variation on the Infinity Bread from the recent Community Bake. The original used emmer as the third flour, and in a subsequent bake I posted a bread with einkorn. This time spelt became the third flour, and I am pleased with the result. Not as much oven spring as with the other two, but that seems typical of spelt. The flavor is great, and the crust has a nice crispiness.
Recently I posted a blog with my revised version of Infinity Bread. That version used emmer flour, and I commented that I intended to try the bread with einkorn in place of the emmer. Here it is.
This is an excellent bread too, and in some ways I prefer the einkorn version over the one with emmer. Of course, a few bakes with each will be necessary before I can conclude that, and in any event both versions are fine.
Here are the two loaves.
Earlier this year, Tony (CalBeachBaker) posted a bread made with einkorn flour. I modified the recipe a tad, and this is my second attempt (these bakes were my first experience with einkorn).
For the levain, I mixed 3 grams of sourdough starter, 72 grams of einkorn flour, and 54 grams of water. There is a soaker, and for that I mixed 48 grams of rye chops, 48 grams of sesame seeds, 120 grams of boiling water, and 2 grams of salt. The levain and soaker sat overnight covered at room temperature.
This bread continues my adventures with rye bread, having done a couple of Borodinsky recipes as well as Lithuanian recipes. The inspiration to give it a try came from the recent posting by alcophile, and I actually began this loaf before Benito posted his bake. The process differs from almost anything else that I have baked and involves essentially a forty hour poolish followed by one hour for the final mixing, shaping, and proofing.
