EinKorn Bread with sourdough

1月 16, 2019

EinKorn Bread with sourdough

Einkorn is the oldest wheat known to scientists, and is considered man’s first wheat.  The term einkorn is derived from the German language and interpreted to mean “single grain”. Einkorn wheat is known in taxonomy as either Triticum boeoticum (wild wheat)

Einkorn單粒小麥是一種遠古野生小麥,也是目前唯一非雜交品種,為2倍體AA(14個)染色體的麥種。在18,000多年前開始被人類種植。由於在Einkorn的莖上有單粒的麥,德文將其譯為「一粒(single grain)」。今天所有品種的麥種都是Einkorn野生麥的後裔。

Here is my test baking with using  EinKorn flour, easy to mix and flavor is good. The texture is great too.

The color of EinKorn flour is light yellow. I will use sourdough starter instead instant yeast or fresh yeast for this test. See the result how good it is.


The Leaven

We already made the sourdough starter,(check this out if you haven't one) so now we make the leaven, and this “leaven” is ultimately what gets mixed into the dough. It’s made with a tablespoon of your active starter and a specific amount of flour and water. A tablespoon of starter might not seem like much, but you’ll be surprised at how quickly the yeasts in that tablespoon multiply and make the leaven bubbly!

1.5 Tbs spoon sourdough starter

50 g water

50 g Flour

Make the leaven at night time (or morning time if you want let's it sit for 6 hours) before you plan to mix the dough and leave it on the counter. By the next morning , it should be bubbly and smell slightly sour. You can test that it’s ready by dropping a spoonful into a cup of water; if it floats, it’s ready! 

After you’ve mixed the leaven with the remaining flour and water, let it sit for at least 30 minutes or for up to four hours. During this time, the flour absorbs the water and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the leaven and also make the bread more flavorful.

110 g The Leaven (above sourdough starter)

435 g Einkorn All purpose flour

350 ml Water

9 g  Salt

After this resting step, mix in the salt. Salt is necessary for a flavorful bread, but can inhibit the activity during the autolyse step. 

Using Proofing Baskets

Proofing baskets support the shaped loaves during their final rise before baking. You can buy a proofing baskets that bakers use, sieve flour in the basket before you put the bread dough or you can simply use a canvas put in the mixing bowl or salad bowl.  Use your fingers to rub the flour into the canvas,  this is what will keep the dough from sticking.

Shaping Dough method see details>

Slow fermentation

This whole process, from mixing the initial dough to baking the bread, is a long, slow, drawn-out affair. You can do it in a day if you’re at home and feel like tinkering around in the kitchen for a few hours between rest and shaping the dough. In the recipe where you can pause and put the dough or the shaped loaves in the fridge overnight. This time in the fridge actually helps develop the flavors in the dough even more!

Here is my schedule: 

Morning time prepare the leaven

I mix the dough around at night time 8 -9 pm, and wait for a 45-60 mins then shape the dough.

Put it in flouring basket for a hour and put it in fridge.

and bake it another morning around 10-11 am. 


Proofing baskets - Banneton don’t need much maintenance. After you’re done baking, knock out any loose flour, can use the cleaning brush for cleaning out the flour or sticky dry dough, let them dry on the counter, and then store them on shelf. If you bake fairly frequently, you don’t need to wash the dishtowel — in fact, letting the flour build up will help prevent the dough from sticking. Keep an eye out for mold, though, and always let the cloths and the baskets dry thoroughly before storing them again.

Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.


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