Einkorn Sourdough

Since I was on a roll making bread, I thought I would make a simple loaf with just flour and no add-ins. The plan was to have a couple of these loaves as testers for baking in the portable pizza oven that one of my brothers made for us.

So here goes:

1. Autolyse 575 g of water with 30 g local yogurt, 550 g unbleached no additives flour, 300 g fresh milled einkorn, and 102 g Robin Hood Multigrain Best for Bread flour. I let that sit for a couple of hours.
2. Then I added 22 g of salt and 266 g of a four stage levain (80% hydration), as well as 50 g of water.
3. I did four sets of folds 20 to 30 minutes apart and then let rise till double. That took about 6 hours since I did part of the fermenting on the counter and part in the oven with the door cracked open.
4. I divided it into 3 loaves, let rest for a while and then put into baskets. 
5. The loaves proofed overnight in the fridge.
6. The next day, I baked one of them as per usual... heat oven to 475 F with pots in, load pots, lower heat to 450 F, bake 25 minutes, remove lids, drop heat to 425 F and bake a further 20-25 minutes.

The other two I tried to bake in the pizza oven. This is a steel oven with two cavities. One where you build the fire, and the chamber above where we normally cook pizza. Hubby lined the upper part with fire brick and my brother built a sleeve that would keep the smoke off the bread. Hubby was not in the mood to do this but fired up the oven anyhow. He then informed me that he didn't have enough wood to keep this going for very long. The oven was at 600 F and even though I knew it was too hot, I slid the loaves onto the firebricks. We put the cover back to keep the heat in and I went back in the house to mind the loaves that were cooking in the oven. Well, less than 20 minutes go by and hubby comes to tell me that he is smelling burnt bread. It was burnt alright! It looked like a lump of charcoal! I cut it open and was actually surprised that it was actually cooked even though it didn't rise very much and the crumb wasn't all that bad after all.

So just for laughs, here are some picts:

You can see how badly the one loaf got burned. The other has parts of it that are rescuable (is that a word?).

I cut into it while still warm so the crumb is a bit smooshed.

This is the bottom of the second loaf.

This is the pizza oven.