Sourdough Breads With Einkorn Flour Recipes
SOURDOUGH BREADS WITH EINKORN FLOUR
Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads. Try the whole grain bread recipe or one of the two recipes with refined flour, or give your own variation a try.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 18
Steps:
- If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
- Combine all the ingredients in a medium size bowl and mix until well incorporated.
- Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
- Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
- Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
- Transfer the dough to a well-floured proofing basket and cover it.
- Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
- Preheat your oven and baking vessel for 30 minutes at 500°F.
- Flip your dough out of the proofing basket onto parchment paper and score it.
- Transfer the dough to your baking vessel, cover, and bake for:
- 20 minutes at 500F with the lid on
- 15-20 minutes at 450F with the lid off
- When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
- Let the bread cool at least 2 hours before slicing.
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- This recipe is based on a 100% hydration starter. Make sure the starter has been fed and is fully ripe or at it's peak when you use it. Make sure you have enough starter to use in this recipe and still have enough left over to continue maintaining.
- Let the dough rest for 10 to 15 minutes then fold it in half 3 or 4 times. Repeat another 10 to 15 minute rest and fold it again 3 to 4 times. You don't have to knead einkorn because the gluten in einkorn will not strengthen with kneading but the resting and folding process will help strengthen the dough. At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. If you get your hands wet, the dough won't stick as easily.
- Cover the dough with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
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