At my last visit in our small wholefood shop I found a packets of einkorn wheat. Einkorn as well as Emmer and Khorasan are ancient wheat varieties. They have all a higher protein and mineral content. And like in Wheat the main components of the proteins in the grain are the gluten proteins gliadin and glutenin. But unlike to wheat Einkorn contains much more gliadin, the globular gluten protein that makes the dough extensible and sensible in the handling. Dough made from Einkorn flour can easily be overkneaded, so the dough has to be handled with care, similar to spelt dough. And so I decided to use only a smaller portion of einkorn flour. Together with some sourdough and a old bread soaker it makes a great, aromatic bread with distinct nutty flavour due to the einkorn. Very delicious!
- 125g flour Type 550
- 125g Water
- 20g Sourdough
“Old Bread” Soaker
- 125g dried bread, broken into small chunks
- 250g boiling water
- 250g Einkorn, freshly milled
- 500g flour Type 550
- 300g Water
- 5g fresh yeast
- 18g Sat
Mix water, flour and starter for the sourdough and ferment for about 12- 16 hours at room temperature.
For the bread soaker crush the bread to small chunks and mix it with boiling water. Let soak for about 2 hours, then mash the bread chunks into a homogenous dough.
Mix all ingredients for the dough and let it rest for about 20 min, then knead it for about 8 min at low speed.
Ferment for 1,5 hours. Fold the dough two times during this time.
Divide the dough into three pieces of 500g each. Shape them to a drop form. Arrange the drops to a triangle.
Proof for 1 hour. In the meantime heat the bread baking stone to 250°C.
Prior to baking dust the bread with some flour and slash each drop lengthwise. Bake the loaves on the hot stone for 15 min at 250°C with steam, then turn the temperature down to 220°C and bake another 20 min until the crust is golden brown.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.