This recipe makes an 1100g einkorn boule. Einkorn is thought to be the most ancient of strain of cultivated wheat and has a subtly different flavour to modern wheat.
SM Untreated Organic White Flour...
SM Organic Einkorn Wholemeal Flour...
Dark rye leaven 100% hydration...
Time Dur. Comment
08:30 AM 06:30 Mix the leaven, leave it covered on the worktop. Refresh the starter
01:00 PM 02:15 Autolyse the flours with the water
03:15 PM 00:15 Mix in the leaven and any seeds, then rest for 10 minutes
03:30 PM 00:05 Mix in the salt and any additional water if the dough looks too stiff. Knead for 2 minutes on the dough hook
03:35 PM 00:15 Bulk ferment on the worktop – inc. 6 stretch and folds: two at 15 minute intervals, remaining every 30 minutes
03:50 PM 00:15 1st stretch & fold
04:05 PM 00:30 2nd stretch & fold
04:35 PM 00:30 3rd stretch & fold
05:05 PM 00:30 4th stretch & fold
05:35 PM 00:30 5th stretch & fold
06:05 PM 03:30 6th stretch & fold
09:35 PM 00:05 Divide and pre-shape
09:40 PM 00:10 Rest covered by bowl – but if it begins to spread, continue onto the next step
09:50 PM 00:10 Shape, rest and place into a basket
10:00 PM 00:20 Rest on the worktop for 20 minutes
10:20 PM 10:00 Proof it in the fridge using a cloth to protect the proofing basket and ease release
Time Dur. Comment
08:20 AM 00:40 Bake – cloche GM9
09:00 AM 00:15 Bake – cloche lid off GM7
09:15 AM Transfer to a wire rack
Added by: fourjays
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers