For the hydration, the right numbers for the water are: 75%: 725g 70%: 670g 65%: 615g Sorry, I tried to check these things several times throughout the process.
I wish I could attach photos here so I could show you my success with this einkorn and NO stretch and fold! I also used a starter that i fed 1:100:100 just as you'd advised me some time ago. I couldn't believe the activity I got out of it! I had done one loaf at your 30% einkorn and then just did one with 36% einkorn. Just as good! And the resulting oven spring and crumb was perfectly acceptable to me. It didn't have holes you can drive a truck through and some folks might want more of a dome to the rise...but I'm not one of them ;)
Sun, thanks so much for this recipe. I learnt a lot making this loaf and got the best oven spring I have ever achieved. I now realise I have probably been over-proving my bread. Today I’m making the 100% einkorn. Can’t wait. 🙏
Hey Sune--there's a problem with the weights for the water. At 2:35 the overlay gives 507 g for 75%, but that's for a 700 g loaf not the 1100 g in the video. On your web site, the recipe lists 705 g of water for 75% hydration when it should be 507 g for that amount of flour. Thought you'd want to know.
I've been waiting for this recipe. I've been trying to make one-hundred-percent einkorn for some time now but of course it's almost impossible because there's a lack of gluten of course thank you Sune
Perfect timing Sune. Got up early to start a batch of dough for cheddar and jalapenos loaves and saw the notification for this video on my phone. I been wanting to make another Einkorn bake. I don't have your wonderful Caputo Manitoba Oro flour but I have some Janie's High Protein to fill the bill. Thanks Pops
You need to try Zea flour. The ancient grain originated from Greece and the taste is so unique and delicious. A starter thats fed Zea will give you notes of a finely aged sweet and robust red wine. This flavour is more intensified the more you delay to feed it. Unfortunatly though its a flour that wont rise by itself, it needs bread flour at least 50/50 in order to rise properly or else it will come out as a pancake. To my experience at least, but feel free to experiment with it.
Thanks for this video, it’s very helpful. What do you think of boiling the water and scalding the einkorn? Would you reduce the hydration? Scalding is a new technique for me that I’ve been reading about.
Hi Sune, I tried this recipe and love the taste of einkorn but am faced with one problem. After baking it at 450F the crust is already done but the crumb feel tacky, even leaving a mark on the knife. inside temperature is 210F. Would lowering the temp and extending the time help? I so when would you lower the temp and by how much? Thanks Mitch
Good video. I have been regularly including 30-40% Kamut (Khorasan wheat) in my bread. Like einkorn, khorasan lacks gluten, so I either will use up to 30% white bread flour or if I use whole wheat bread flour I will put in 5% gluten.
Khorasan flour is my favourite. I use really strong bread flour and mix in 30%, just like Sune. It's strong enough to be freestanding loafs when blended.
Right? I was going to say, maybe the red shirt doesn’t mean your days are numbered, maybe you’re the comic relief! like in Galaxy Quest. But with no Dad joke, maybe you *are* the red shirt! 😮
So I'm confused!! In this video you did not stretch & fold???? Your bread came out great without doing the normal 3 rounds of S &F??? Please explain because I'm forever trying to increase oven spring!! Love your channel!! Thanks!!
If you find it gives you more oven sprint, you should keep doing it, but I rarely find that it adds anything to my bread :) It IS a bit sticky when you first shape it, but if you look at the shaping it comes together really quickly :)
Sune…are you saying we can eliminate the S&F with your master recipe too (which I make a lot!) or just this one. Or, maybe there’s an experiment you did that I missed.
I mainly skip stretch and folds these days. With the long fermentation of sourdough bread, it develops all by itself :) It's a bit more sticky right when you shape it, but it's obvious the the gluten is well-developed after a couple of turns :)
@foodgeek - what are the relative prices of Enikorn where you live? In Bulgaria is like around 2.5 Euros/kg which is a bit too high for the local prices , BTW we have our own types of Enikorn and we do traditional breads with it :) today I'm making one with your recipe :)
Once I turned my starter to einkorn starter and the bread was also made from it . The taste was delicious and more “spicy”. But the surprise was the colour of the bread turned to bit orangish
Maybe this was covered, and I just didn't see it, but how come no stretch & folds for this dough? Figure the einkorn would benefit from some extra well-developed gluten from the wheat flour.
The gluten is developed by time, which it can for most breads. As you can tell it's pretty sticky right after bulk, but after a few strokes of the scraper it's super strong :)
I exclusively bake sourdough bread with just whole grain einkorn flour. This flour is much easier to handle than many people on various social media platforms say. To me, einkorn has an aroma of sweet corn and a very unique flavour. It is regretful that your bread has only 20% of einkorn which is sifted but not whole grain. I feel that small amount does not do justice to this wonderful grain!
Something that sucks is that I would have to order einkorn online because my local US grocery stores don't have it. The closest I can get is rye and that's pretty good for me... Minus the caraway. I don't like caraway
I have it ln recurring order from amazon. As a prime customer, Amazon is the cheapest cost for jovial all purpose flour when you include shipping costs. I get a 10lb bag every other month.
For the hydration, the right numbers for the water are:
75%: 725g
70%: 670g
65%: 615g
Sorry, I tried to check these things several times throughout the process.
I wish I could attach photos here so I could show you my success with this einkorn and NO stretch and fold! I also used a starter that i fed 1:100:100 just as you'd advised me some time ago. I couldn't believe the activity I got out of it! I had done one loaf at your 30% einkorn and then just did one with 36% einkorn. Just as good! And the resulting oven spring and crumb was perfectly acceptable to me. It didn't have holes you can drive a truck through and some folks might want more of a dome to the rise...but I'm not one of them ;)
Great recipe, thanks Sune, appreciate all you experiments and work!
Thank you
Sun, thanks so much for this recipe. I learnt a lot making this loaf and got the best oven spring I have ever achieved. I now realise I have probably been over-proving my bread. Today I’m making the 100% einkorn. Can’t wait. 🙏
Awesome
thumbs up for the geeky shirt
I have some great ones coming up, but they're still in the mail :)
Hey Sune--there's a problem with the weights for the water. At 2:35 the overlay gives 507 g for 75%, but that's for a 700 g loaf not the 1100 g in the video. On your web site, the recipe lists 705 g of water for 75% hydration when it should be 507 g for that amount of flour. Thought you'd want to know.
Thanks. I'll figure out how to fix it :)
I've been waiting for this recipe. I've been trying to make one-hundred-percent einkorn for some time now but of course it's almost impossible because there's a lack of gluten of course thank you Sune
Perfect timing Sune. Got up early to start a batch of dough for cheddar and jalapenos loaves and saw the notification for this video on my phone. I been wanting to make another Einkorn bake. I don't have your wonderful Caputo Manitoba Oro flour but I have some Janie's High Protein to fill the bill. Thanks Pops
You need to try Zea flour. The ancient grain originated from Greece and the taste is so unique and delicious. A starter thats fed Zea will give you notes of a finely aged sweet and robust red wine. This flavour is more intensified the more you delay to feed it. Unfortunatly though its a flour that wont rise by itself, it needs bread flour at least 50/50 in order to rise properly or else it will come out as a pancake. To my experience at least, but feel free to experiment with it.
As far as I can tell, that's also called Emmer, which is absolutely delicious :D
Thanks for this video, it’s very helpful. What do you think of boiling the water and scalding the einkorn? Would you reduce the hydration? Scalding is a new technique for me that I’ve been reading about.
What a great looking loaf
Thank you
Hi Sune, I tried this recipe and love the taste of einkorn but am faced with one problem. After baking it at 450F the crust is already done but the crumb feel tacky, even leaving a mark on the knife. inside temperature is 210F. Would lowering the temp and extending the time help? I so when would you lower the temp and by how much? Thanks Mitch
Curious why not stretch and folds? Can it be improved by adding it?
Good video. I have been regularly including 30-40% Kamut (Khorasan wheat) in my bread. Like einkorn, khorasan lacks gluten, so I either will use up to 30% white bread flour or if I use whole wheat bread flour I will put in 5% gluten.
Yeah, most of the ancient grains lack enough gluten for free-standing loaves :)
I've really like putting Kamut in mine, too.
Khorasan flour is my favourite. I use really strong bread flour and mix in 30%, just like Sune. It's strong enough to be freestanding loafs when blended.
@@Foodgeek
But this makes them far healthier and easy to digest. No glyphosate is a plus.
Super! I've been wanting to try this grain! What, no dad joke?
Right? I was going to say, maybe the red shirt doesn’t mean your days are numbered, maybe you’re the comic relief! like in Galaxy Quest.
But with no Dad joke, maybe you *are* the red shirt! 😮
what is the ratio of the ravine that you recommend for this einkorn sourdough ?
So I'm confused!! In this video you did not stretch & fold???? Your bread came out great without doing the normal 3 rounds of S &F??? Please explain because I'm forever trying to increase oven spring!! Love your channel!! Thanks!!
Agreed! I’m so confused too.
If you find it gives you more oven sprint, you should keep doing it, but I rarely find that it adds anything to my bread :) It IS a bit sticky when you first shape it, but if you look at the shaping it comes together really quickly :)
Sune…are you saying we can eliminate the S&F with your master recipe too (which I make a lot!) or just this one. Or, maybe there’s an experiment you did that I missed.
@@davidhickok3525 My master recipe is also the same as my no-knead recipe, so yes :) You do need strong bread flour, though :)
@@Foodgeek Thank you! I love your master recipe, technique, and especially the calculator.
After forming the loaves do you cover them with a plastic bag when you put them in the refrigerator or leave them uncovered?
I just leave them uncovered. They form a skin, but once it's baked you don't see any difference :)
Wait, are we done with stretch and folds?
And is the bag in the fridge also gone?
Yes, mostly done with S&F and bags :) As simple as possible, is my motto :)
How do you slice the bread so evenly?
No stretch & folds? I thought we always needed that to develop the gluten. What's different w/ this Eikhorn blend?
My question also. With 70% bread flour I would have thought you still want to do that.
I mainly skip stretch and folds these days. With the long fermentation of sourdough bread, it develops all by itself :) It's a bit more sticky right when you shape it, but it's obvious the the gluten is well-developed after a couple of turns :)
Do you have yeast or sourdough in your recipe? What is the volume of starter?
Sourdough starter 😁 All the details are in the written recipe: fdgk.net/einkorn-sourdough-bread-recipe
so no stretch and fold/bulk fermentation?
Stretch and fold, no. Bulk fermentation, yes 😊
@@Foodgeek was there a reason for this? It was simply not necessary?
@@davidwalters9462 Stretch and fold is optional in many cases, most even :)
What about adding Vital Wheat Gluten to 100% Einkorn flour?
Can I make this recipe in a sandwich loaf pan instead?
You can, but I have an Einkorn sandwich loaf coming out next week :)
Speaking of 25% for bulk fermentation and what about the dough in banneton stage, is it the same 25% or 100%?
No rise in the banneton. Straight in the fridge 😊
@@Foodgeek What's your take on scalding, I rarely see people doing that.
I haven't really worked with it, but I assume it is technically the same as yudane which also involves boiling water 😊
That's the best we do in Bulgaria :))
@foodgeek - what are the relative prices of Enikorn where you live? In Bulgaria is like around 2.5 Euros/kg which is a bit too high for the local prices , BTW we have our own types of Enikorn and we do traditional breads with it :) today I'm making one with your recipe :)
I paid about 5.4 eur/kg which honestly seems pretty normal for Denmarl 🤷♂️ Do you have a recipe for the traditional bread I can see? 😁
@@Foodgeek I do I will translate it and send it your way :) as soon as I can :)
Thank you ❤️
I'm a new guy living Bulgaria, I would to see this recipe as well?
Once I turned my starter to einkorn starter and the bread was also made from it . The taste was delicious and more “spicy”. But the surprise was the colour of the bread turned to bit orangish
It's delicious, that's for sure. Mine turns more mahogany, which has a bit of a purple tone to it :)
What can I do if I don’t have a bannaton?
Use a bowl with a clean dish towel inside 😊
ayy you finally wetted your scraper! :0 much easier right?
I don't usually need to, but this dough was quite sticky 🤣
Maybe this was covered, and I just didn't see it, but how come no stretch & folds for this dough? Figure the einkorn would benefit from some extra well-developed gluten from the wheat flour.
The gluten is developed by time, which it can for most breads. As you can tell it's pretty sticky right after bulk, but after a few strokes of the scraper it's super strong :)
@@Foodgeek Cool! I've perhaps just gotten very used to seeing the stretch n folds now, so going straight to bulk knocked me for a loop ;)
In the video, you say 700g bread flour, 300g einkorn, 20g salt, 200g starter, 180g water. The printed recipe is different. I’m trying to understand.
It's the same formula, just a different weight :) The one from the video will be a bit heavier :)
I exclusively bake sourdough bread with just whole grain einkorn flour. This flour is much easier to handle than many people on various social media platforms say. To me, einkorn has an aroma of sweet corn and a very unique flavour. It is regretful that your bread has only 20% of einkorn which is sifted but not whole grain. I feel that small amount does not do justice to this wonderful grain!
It has 30% whole grain, not sifted einkorn :) Next week will be a 100% einkorn bread :)
@@Foodgeek Looking forward to your next video then 😊
@@Foodgeek The narration gives different proportions and type of flour than the text in the video.
Yes, I found the printed recipe to have different quantities and difficult to read. Not what you stated in the video.
Vitacost has the best price for Einkorn flour.
How do you get away with 80% hydration? I have trouble with 70% when using only wheat flour; 80% would be a complete pancake for me.
My bread flour is highly absorbent. It works well at 80% all by itself, but can easily be made at 90%.
@@Foodgeek wow. British flour must be completely different!
Something that sucks is that I would have to order einkorn online because my local US grocery stores don't have it. The closest I can get is rye and that's pretty good for me... Minus the caraway. I don't like caraway
Einkorn is more like rye then regular wheat, but it's still very different :) But it's not easy to get it seems :)
I buy organic einkorn wheat berries on line at Jovial Foods Company. They also sell einkorn flour.
Try a health food store or a food coop. Or order it on line.
I have it ln recurring order from amazon. As a prime customer, Amazon is the cheapest cost for jovial all purpose flour when you include shipping costs. I get a 10lb bag every other month.
The recipe isn’t available
Try again :)
Thank you
how a 20% of einkorn can make the einkorn bread? the majority of the flour comes from strong wheat flour... cmon now
ridiculous to call that ancient grain. barely any einkorn.