100% Einkorn Sourdough Bread
Soft, moist and whole grain Einkorn loaf. The best part - bake it in a loaf pan!
Equipment
- Bowl
- Scraper
- Digital Scale
- Banneton Loaf pan
- Dutch Oven 5 qt at least
- Parchment Paper
Ingredients
Levain Recipe
- 50 grams Einkorn Flour
- 50 grams Water
- 5 grams Sourdough starter
Dough Recipe
- 500 grams Einkorn Flour I use freshly milled from Castle Valley Mill
- 390 grams Water room temperature
- 75 grams Levain ripe sourdough starter, doubled in size
- 10 grams Salt fine
Instructions
Prepare the levain
- 12 hours before you plan to mix the dough prepare the levain according to the ingredients provided above.
Prepare the bread dough
- In separate containers weigh: levain, whole grain einkorn flour, water, salt.*Notice the levain you prepared is a little bigger than what you will need for 1 loaf. Make sure to weight exactly what the recipe uses for the dough.*
- Autolyse: In a bowl, dissolve the levain and the water. Then add the einkorn whole grain flour. Thoroughly mix and cover for 30 min.
- After the above 30 minutes have passed add the salt and thoroughly mix again. Cover the bowl.
- Bulk fermentation: there is no need to perform folds to this dough. The gluten network whole grain Einkorn flour creates is extremely week so even if you try making a fold you will notice that the dough just breaks and sticks to your hands. Due do the above explanation, bulk fermentation will consist on letting the dough slowly rise. If you have a dough proofer set it at 85F and let the dough sit there for 2.5 hours until it looks risen. If you are not using a dough proofer, let it sit for 4.5 hours at room temperature (70F approx.).
- Shaping: Using a dough scraper transfer the dough inside your greased loaf pan. You will not be shaping this dough (you wouldn't be able to do that). Just transfer it inside and push it down making sure the dough is even.
- My loaf pan is 9 x 5 inches and I let it rise until 1/2 inch from the rim. If your dough is not there let it rest covered at room temperature until it gets there.
- Transfer the covered loaf pan to the refrigerator. You will allow it to sit in cold between 6 to 12 hours max. As the gluten structure is weak leaving it for longer than that could make it collapse.
- Preheat the oven to 425°F and if the loaf pan fits in your Dutch Oven, use it and preheat it too. Otherwise use another loaf pan to put on top as a "lid"
- Bake the dough for 30 minutes with the lid on - then bake for 20 minutes without the lid.
- If you have a thermometer make sure the dough is at 210°F and that you dont get dough on it once you take the temperature.
- If its not at 210F - add 5 or 10 min and check again
- After baked - let the bread rest for at least 2 hours to allow the crumb to set.
- Store: always store covered with plastic wrap or inside a Ziploc bag.
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!