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Einkorn Sourdough

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.

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Ingredients

 

SM Untreated Organic White Flour...

277g (55%)

 

SM Organic Einkorn Wholemeal Flour...

227g (45%)

 

Water...

330g (65%)

 

Dark rye leaven 100% hydration...

123g

 

Salt...

11g

 

Seeds...

100g

 

Method...

Day 1

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

Day 2

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


Tags: Bread Sourdough Einkorn

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