I just wanted to share this lovely 100% einkorn loaf baked in the Breadtopia clay loaf baker! It came out with a wonderful ear and lovely even crumb! No more crust issues. Thaks for sharing all of your successes.
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- Sanctum7's Blog
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Looks fantastic, especially for a 100% Einkorn loaf.
You can be very proud of your loaf.
- Mini
Very attractive loaf and amazing for 100% einkorn. I always enjoy the colour of the crumb with einkorn, almost an orange hue to it.
Benny
Congratulations! You tamed the Einkorn beast and delivered an excellent result!
Gorgeous loaf! I'm sure it is delicious! I've got that clay baker too but I find it's easy to overload it, so the loaves get a touch cramped. This einkorn loaf looks perfect though. Well done!
Gorgeous loaf! I'm sure it is delicious! I've got that clay baker too but I find it's easy to overload it, so the loaves get a touch cramped. This einkorn loaf looks perfect though. Well done!
Thank you all for your generous comments. It's nice to talk to folks who appreciate the qualities of einkorn. I've been working on this for about 4 years now because this flour is what agrees with my family and we love the crunchy crust and wonderful flavor of einkorn. I do understand why it isn't so popular. I had to unlearn so much about bread baking. I use the long proofing basket from Breadtopia along with their loaf clay baker, and haven't had problems with the loaf fitting the baker. Then again, the einkorn doesn't rise the way other flour does. The cold/dry winter weather here in CO and the altitude are also challenges!
God bless colorful Colorado. Really cool to learn about your success there. Loaf looks like a dream goal for me. Been working with 100% whole wheat einkorn and it's been a struggle to get even holes. I can get a handful of big holes but then the rest of the holes are tiny or nonexistant. :) Only a couple times have I gotten a good deal of even little holes throughout and I don't know what I did differently. I do basically the same shaping every time. I'm not aware of any problems handling the dough. I've tried various fermentation times, four different kinds of whole wheat einkorn flour, and various hydration levels, and I don't know that it's really made a difference, other than changing the amount of sour flavor. I'm going to start trying some whole wheat rye recipes soon. Maybe those will give me more foundational ancient-grain-bread principles that will unlock the secrets of einkorn.