Einkorn Red Fife Sourdough Batard No. 2

I’ve made this once before and wanted to give it another go since I still have some Einkorn and wanted to inch up the % of it in the bake.  Being aware of the difficulty baking with Einkorn, I just increased the amount from about 10% to 13.5%.  The dough handled just fine.

Bread flour 71%

Whole Red Fife 15.5%

Whole Einkorn 13.5%

Prefermented flour 9%

Diastatic malt 0.5% 

Hydration 80% 

Levain 1:1:1 with whole red fife fermented 78ºF for 6 hours.

Autolyse 3 hours.

Mix levain, 30 mins the add salt 2%.  slap and fold to fully mix.

Over the course of bulk fermentation at 77ºF did a letterfold, then lamination and then 3 coil folds.

When volume increased 33% or so shaped and placed in banneton.  This was approximately 5 -5.5 hours.  Continuing to watch fermentation via the aliquot jar left on counter until 40% rise then placed in fridge 2ºC for 20 hours.  (Had to work)

Baked in DO for 20 mins at 450ºF then lid removed and baked at 420ºF for further 28 mins.

Strangely both times I have baked this I have found the browning of the crust to take quite a long time and to be uneven.  Has anyone else had this issue with Einkorn?  I wonder if I’ve over proofed a bit causing the uneven browning, but I’ve never had that before with other sourdoughs that I have baked, it is strange.

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