Half-Einkorn Sourdough Boules

Einkorn flour is not the easiest flour to work with. I’ve now made four batches of bread using this flour and one was ok, one was a total failure, another fine, and this most recent batch, with my own percentages, is the best. It’s a 44% einkorn loaf, so you don’t get quite as much of the advantage of this heirloom grain, but it’s better than nothing! And it gives a nice depth and beauty to the bread, as well!

Levain (or just make sure you have enough of your starter to spare)

  • 35g starter
  • 35g all purpose flour
  • 35g wheat, rye, or einkorn flour
  • 70g room temperature water

Dough

  • 500g bread flour
  • 400g einkorn flour
  • 685g room temperature water
  • 175g levain
  • 18g sea salt

Process

Early morning prepare the levain in a glass or plastic container. Cover lightly and set in a warm place (I use my oven with the heat off but the light on).

About 90 minutes before you expect the levain starts to be doubled, begin your autolyse by mixing the two flours and 660g of room temperature water. Fully incorporate the water and flour. It may seems a little drier than you expect. Einkorn works oddly. It will get looser over time. Allow the flour and water mix to sit for 90 minutes near your starter (in the same warm place).

After the 90 minute autolyse, add the levain and 15g of water and fold in. Rubaud knead gently for 1 minute. Allow to rest for 30 minutes.

Next, add the salt and the last 10g of water. Rubaud knead for 1 minute, then rest for 15. 

Begin your stretch and folds. After the first one, do another in 15 minutes, and then 3 more at 30 min intervals. 

Set your dough aside to finish the bulk rise for about 1 to 1 1/2 hours. You only want to allow this to rise about 25-30% When it’s done it should be showing signs of fermentation and bubbling and have gotten looser looking (I completely forgot to take pictures!). Divide into two pieces and shape into a round. I won’t try to describe how to do that here, but this page is an excellent resource! Rest 20 minutes, final shape, and then place in a well-floured (seriously, this dough requires it to be well floured) or cloth-lined batard/basket/bowl. If it gets too lax to wait for 20 minutes, just go ahead and final shape.

Place in the fridge, covered, overnight. I use a very large plastic bag that I trap some air in so it won’t stick to the bread.

In the morning, preheat the oven to 500* with your dutch oven inside for a full hour (or 450 if you are using a clay or stone baker). Take the bread from the fridge, tip out onto a piece of parchment, score, and place in your dutch oven. Bake 20 minutes with the lid on at 500* and then another 30 with the lid off at 450* (or 25 with lid on and 30 with lid off if you are starting at the lower temp). 

If you give it a try, let me know!

Einkorn Sourdough Loaf – 1st Try!

The internet told me that einkorn was a more challenging flour to work with. The internet did not lie! But, it also told me that it was tasty (yes) and less hard on bellies sensitive to “regular” gluten flours (also yes). So, I’m working on getting better at einkorn loaves. This was my first try with this flour that produces a more slack loaf. I adjusted this recipe to work with a 2lb bag of einkorn flour.

Morning – Make levain and store at 77* for 3 hours
39g starter
39g einkorn flour

17g water

Early afternoon – Autolyse for 15 minutes
Mix together –
Flour – 875g
Water 600g

Early afternoon – Mix
Combine autolyzed flour and water with levain
Fold in bowl for 5 minutes
Let rest 10 minutes covered
Add 22g salt and mix
Add additional up to 60g water if dough looks like it can handle it
The dough should be ~ 76*

Afternoon – Bulk ferment 3.5 hours
Stretch and fold 5 times (2 at 15min and 30min, then 3 more at 1 hour, 1.5 hours, and 2 hours)
Allow to rest 90 minutes or until just starting to bubble

Late afternoon – Divide and Preshape
Dump dough onto lightly floured counter
Divide into two equal parts and shape each into a tight round
Use flour as needed!
Allow to rest 15 minutes uncovered

Late afternoon/Early evening – Shape
Flour countertop liberally 
Do an envelope fold
Flip over and drag and rotate to create tension
Invert into cloth lined proofing basket liberally dusted with flour 
Do 1-2 additional tucks to help tighten the loaf

Overnight – Proof covered
Up to 12-15 hours

Morning – Bake
Preheat oven 1 hour at 500* with dutch oven inside
Flip bread out of proofing basket/bowl, load into your dutch oven, and score
Turn oven to 450* put lid on and bake 20 minutes
Remove lid and bake 30-35 minutes