Sourdough Breads With Einkorn Flour Recipes

HOMEMADE SOURDOUGH BREAD WITH EINKORN FLOUR

Steps:

• Add the sourdough starter, oil, honey, salt, and water to a large mixing bowl.
• Add in the flour. I add the first 6 cups and then start to knead it in the bowl. The last several cups I add in slowly so I can knead it in as I go and to make sure I don't add too much. You should be able to work with the dough without it sticking to your hands. Knead dough until everything is mixed together.
• Grease the mixing bowl with oil and place the dough back into the bowl.
• Cover with a tea towel and let it rise for 12-24 hours.
• After the first rise, separate the dough into two equal parts and form into a bread loaf shape.
• Place them into two prepared bread pans.
• Cover with tea towel and allow it to rise another 12 hours.
• Bake in a 350-degree oven for 35 minutes or until cooked through and golden brown.

SOURDOUGH BREADS WITH EINKORN FLOUR

Steps:

• If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
• Combine all the ingredients in a medium size bowl and mix until well incorporated.
• Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
• Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
• Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 15-20 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.