I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time with Einkorn (and my first post here!), and I think it turned out really well. I got good oven spring and great color, and I'm excited to see the crumb and taste it once it cools down. I used an all--purpose starter and a 70% hydration for the loaf.
I can't seem to put in the ingredients for the dough, so I'll talk about it here. I mixed 115g of starter (all purpose with around 100% hydration) with 230g of water and 164g of all purpose flour. I let that ferment for 8 hours, then added 164g of einkorn and 9g of salt. I kneaded the dough for a bit, then let it bulk ferment for 2 hours. I shaped the loaf, put it in a banneton, and let it rise for an hour. Then I baked it in a dutch oven at 500F. Looks really good!
If anybody knows how to edit "the dough" section of recipes, please let me know!
We'll get IT to look at this issue for you.
Were you happy with the taste and texture or your first Einkorn sourdough bread?
In our experience Einkorn is a flour that bakes heavy loaves of bread. We have had much more success with Turkey Red and Red Fife.
it definitely was a bit heavier, but nothing unpleasant and had a ton of holes. I'd say the main textural difference was that it felt fluffier
I love the flavor of einkorn and when I use it, mostly go with 100% that I grind. I think that way needs to be baked in a tin or confined in some way and it does come out dense, but the flavor makes it well worth it to me.
It has less gluten than normal wheat. It runs out of rise sooner. Try a closer fitting baking device to hold a taller shape.