I see the bag of all-purpose flour bag. It says Jovial, 100% organic, einkorn, all-purpose flour, wheat as nature intended. It does not say, probably deliberately, whole grains. It also does not say whether anything has been sifted from the flour or added. All-purpose flour is easier to make bread hold its shape than whole grain flour. By sifting out the bran or anything else from the flour, the baking ability is improved, among other things, because the protein/gluten part becomes a larger percentage in relation to the total weight.
Доброго Вам здоровья! Очень нравятся Ваши рецепты и их подробное описание, вопрос, не боится ли einkorn flower холода, когда Вы ставите заготовку в холодильник, для холодной ферминтации, как это не желательно для ржаной муки ? Благодарю за ответ! Смотрю Вас из горного Колорадо, живу 9800 miles above the sea in high altitude area, baking process a little bit different here. Вы отлично говорите по английски!❤
Yelena, your bread is looking as beautiful as you are! Wonderful recipe. Can you also please take a quick shot of your oven arrangement, that will help. Thanks and Regards.
Thank you Gadru! Sure, next I will show more of my oven set up. I have a short shot of it in my focaccia vide ruclips.net/video/pPShlArLhwA/видео.html.
So glad I found your channel! I’ve been trying to make einkorn sourdough bread and mine is very hard. Can’t wait to try your recipe Can you show how you bake them in the oven? Also can you give the grams you use for the starter. You mentioned 60% hydration…
Hi, sorry It took me so long to answer you. I recently didn’t have time for my channel. I hope I’ll get back yo it soon. I kept my starter at 60% h ( 5 grams starter/ 30 grams water/ 50 grams flour) Now I switch to 50% H , it’s easier to calculate ( 4 grams starter/ 20 grams water/ 40 grams flour)
Just made my first loaf using your method and it was wonderful. The only thing was the crust was rather dark so next time I’ll reduce the heat from your suggested 450°f for 20 minutes unless you have any other suggestions. Thanks so much for your videos, I will try the other recipes too. Happy new year 🥳
Thank you for the recipe and advice. This is one of the best explained Einkorn bread recipe. Can I use fresh yeast or instant dry yeast instead of starter?
Hello. Thank you for your beautiful Einkorn bread recipe. It is beautiful. Can you please tell me the measurements of your sourdough starter? How do you feed your starter meaning how many grams of starter do you leave in your jar and how many grams of water and flour do you add? Do you feed it daily and keep it on the counter or do you keep it in the fridge? Thank you so much. I tried to make your bread but I think I overproofed it and it was a bit flat and not like yours. I am not sure my starter is same as yours so I am interested in your starter feedings and how ofter you feed it and where you keep it. Thank you so much.
Thank you!! I keep my einkorn starter at low hydration and store in fridge. Before baking, I feed it twice and then make leaven with it. I feed 5 grams of starter with 50 grams of flour ( most of it all purpose einkorn and a little bit of whole einkorn) and 25 grams of water. If you don’t need so much of starter, take 4 grams of it, 40 grams flour and 20 grams water. Happy baking to you!
Hi Jessica, no, I don’t cover my bread. And yes, pizza stone is just a flat piece of stone , should be oven safe of course. It’s can be round or rectangular.
@@traditionbread500, can we sift the whole wheat flour through a triple mesh, then remove a quantity of flour and replace it with the same quantity of cornstarch. For example take out 1/3 Cup of whole wheat flour and replace it with 1/3 Cup of cornstarch. Sift again.
I would be so scared to put towels in with the water for the steam. I wish I could see the inside of your oven and how you do that. I am scared my towels would start on fire.
Very beautiful scoring. Thank you
I like the way you show how to do this. Thanks
Thank you for putting the recipe in the description…it’s so helpful.
My pleasure 😊
Hi Yelena,
Your English instruction is also very clear and good as in Russian.
Very glad to sign to your new channel.
Wishing you success.
Rimma
Thank you so much Rimma!!
Thank You for posting this video. I wish you had a video showing how you replenish your starter the night before.
I see the bag of all-purpose flour bag. It says Jovial, 100% organic, einkorn, all-purpose flour, wheat as nature intended. It does not say, probably deliberately, whole grains. It also does not say whether anything has been sifted from the flour or added. All-purpose flour is easier to make bread hold its shape than whole grain flour. By sifting out the bran or anything else from the flour, the baking ability is improved, among other things, because the protein/gluten part becomes a larger percentage in relation to the total weight.
Леночка! Желаю процветания Вашему каналу! У такого мастера,как Вы,уверена,будет много- много подписчиков! 🌷🌷🌷
Спасибо огромное Тамара!!❤️
Доброго Вам здоровья!
Очень нравятся Ваши рецепты и их подробное описание, вопрос, не боится ли einkorn flower холода, когда Вы ставите заготовку в холодильник, для холодной ферминтации, как это не желательно для ржаной муки ?
Благодарю за ответ!
Смотрю Вас из горного Колорадо, живу 9800 miles above the sea in high altitude area, baking process a little bit different here. Вы отлично говорите по английски!❤
Gorgeous!
Thank you!
Yelena, your bread is looking as beautiful as you are! Wonderful recipe. Can you also please take a quick shot of your oven arrangement, that will help. Thanks and Regards.
Thank you Gadru! Sure, next I will show more of my oven set up. I have a short shot of it in my focaccia vide ruclips.net/video/pPShlArLhwA/видео.html.
Супер хлебушек :)
Thank you !💕
So glad I found your channel! I’ve been trying to make einkorn sourdough bread and mine is very hard. Can’t wait to try your recipe Can you show how you bake them in the oven? Also can you give the grams you use for the starter. You mentioned 60% hydration…
Hi, sorry It took me so long to answer you. I recently didn’t have time for my channel. I hope I’ll get back yo it soon. I kept my starter at 60% h ( 5 grams starter/ 30 grams water/ 50 grams flour)
Now I switch to 50% H , it’s easier to calculate ( 4 grams starter/ 20 grams water/ 40 grams flour)
Just made my first loaf using your method and it was wonderful. The only thing was the crust was rather dark so next time I’ll reduce the heat from your suggested 450°f for 20 minutes unless you have any other suggestions. Thanks so much for your videos, I will try the other recipes too. Happy new year 🥳
Thank you! I am glad your bread turned good! And yea, all ovens are different, just adjust the temperature
Beautiful! Easy to follow recipe! I don't see the link to the whole-grain eikorn loaf.
Thank you!! The video with whole grain Einkorn will be posted tomorrow morning
How do you make the starter with einkorn and the other flours that are better than white flour
Thank you for the recipe and advice. This is one of the best explained Einkorn bread recipe. Can I use fresh yeast or instant dry yeast instead of starter?
Thank you! I never tried to make einkorn bread either yeast, but I am sure you can. Just watch it very carefully, so it doesn’t over proof.
Thank you for this- I am looking forward to trying your method. How do you store your bread? And for how many days does it stay fresh? Thank you!!
Thanks you Nannette! I keep it covered at room temperature for up to 5-6 days and then refrigerate if it’s not eaten.
@@traditionbread500 thank you!!
Hello. Thank you for your beautiful Einkorn bread recipe. It is beautiful. Can you please tell me the measurements of your sourdough starter? How do you feed your starter meaning how many grams of starter do you leave in your jar and how many grams of water and flour do you add? Do you feed it daily and keep it on the counter or do you keep it in the fridge? Thank you so much. I tried to make your bread but I think I overproofed it and it was a bit flat and not like yours. I am not sure my starter is same as yours so I am interested in your starter feedings and how ofter you feed it and where you keep it. Thank you so much.
Thank you!! I keep my einkorn starter at low hydration and store in fridge. Before baking, I feed it twice and then make leaven with it. I feed 5 grams of starter with 50 grams of flour ( most of it all purpose einkorn and a little bit of whole einkorn) and 25 grams of water. If you don’t need so much of starter, take 4 grams of it, 40 grams flour and 20 grams water. Happy baking to you!
Do you cover the bread on the pizza stone or just put it straight into the oven uncovered? Is the pizza stone just a flat piece of stone?
Hi Jessica, no, I don’t cover my bread. And yes, pizza stone is just a flat piece of stone , should be oven safe of course. It’s can be round or rectangular.
Thank you Lena ❤️
Thank you for watching ❤️
can I make the bread only with w/w flour? Impossible to get all purpose einkorn in my country
Yes you can, it will not be as light though.
@@traditionbread500, can we sift the whole wheat flour through a triple mesh, then remove a quantity of flour and replace it with the same quantity of cornstarch. For example take out 1/3 Cup of whole wheat flour and replace it with 1/3 Cup of cornstarch. Sift again.
I forgot to mention that adding cornstarch will result APF from Whole Wheat flour.
Hello Yelena, Where do you buy your flour?
Hello Al, I order my Einkorn flour and grain from “jovial foods.com”
I would be so scared to put towels in with the water for the steam. I wish I could see the inside of your oven and how you do that. I am scared my towels would start on fire.
See you Russian?