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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.