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Einkorn and White flour 50/50

A lovely nutty loaf with a great crumb that disappeared very quickly. I was taken back to my childhood in the initial mixing as the smell of the damp flour reminded me of my Uncle Hugh's barn full of fresh hay on his farm in Tiree, off the West coast of Scotland (happy times).

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250g Untreated organic white flour no.4

250g Organic Einkorn Wholemeal

7g dried yeast

7g sea salt

380g water


Mix everything together, but do not knead, and leave to stand for 30 minutes covered with a cloth. 

After 30 minutes knead until dough comes together, it's very sticky at first, I always use the Richard Bertinet method of mixing, with no flour on the worktop and picking up and slapping dough down on work surface. 

After 10 minutes of working the dough using your preferred method of kneading, lightly dust your work surface with flour, place your dough on the floured surface and stretch and fold to make a ball, place in bowl to rise, covering bowl.

Once dough has doubled in size, gently scrape out dough from bowl onto a lightly floured surface and gently stretch, fold and shape the dough for your preferred style of loaf. Leave to prove again and pre-heat oven to gas mark 7, 220C and place a metal tray at the bottom of oven to heat up.

Once loaf is ready to bake, carefully pour 200ml of boiling water onto the hot tray in the oven, dust and slash loaf and bake for 45 minutes.


Added by: Roy Barker

Tags: Bread Einkorn

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Dough a bit wet

The dough was too wet for me, and even after 10 mins S/F and 35 minutes proving it slumped a lot when tipped from the banneton onto the peel; not a strong enough gluten network for a free-standing loaf. 380g water is too much unless you cook in a tin or Dutch oven. Rebaking with 340-350g works much better for free-standing loaf, and the original recipe above works nicely in a DO. Took a loaf to my mum yesterday.

Tim_H 18 June 2021


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