Recently I posted a loaf of bread that was 50% bread flour and 50% emmer. This bread is identical except for the substitution of einkorn flour in place of the emmer. The texture is similar, and the dough was easy to work with. Because our kitchen was 68F, I opted to put the dough in a Brod & Taylor proofer after the first stretch-and-fold and during the entire final proofing.
One of the loaves went to a friend, but my wife and I kept the other. A side-by-side taste test would be needed to compare this bread with the emmer loaf, but my initial impression is that this one (the einkorn) might be slightly more sour than the emmer. On the other hand, my wife was not so sure that there was much difference. Taste buds differ, of course, and the more important thing is that this recipe turns out nice bread.
Here are the two loaves separately.
And here is the crumb of the one we kept.
If you are looking for a source of einkorn or emmer, check out Barton Springs (in Texas). Try this bread if you want a change from whatever you usually make.
Happy baking. Ted
- WatertownNewbie's Blog
- Log in or register to post comments
Those are fine-looking loaves all right. When I've worked with einkorn, I thought it took its own sweet time about absorbing all the water. Did you notice anything like that?
TomP
The process (which originates with your 50% spelt recipe) has all of the final dough being combined at the outset and then sitting for thirty minutes before the dough is actually worked. Those thirty minutes probably helped the mixture absorb water, and the initial amount of time in combining the ingredients was not excessive. Hence, I would have to say that I didn't notice any delay with the einkorn.
When I was ready to work the dough, however, I do recall pulling and tugging the dough in my Cambro tub for a few minutes before feeling that it was ready to dump on the counter for the French folds. That need to work the dough in the tub might be a sign that the water was still not fully absorbed in the flour even after the thirty minutes. Here I would say maybe to your question about the absorption of water.
Lastly, thanks for your comments about the loaves.
Yes, we are both using that half-hour rest after rough mixing. Leaving it to rest longer is just fine, too. Y are becoming a master at this!