Inspired from a more basic recipe posted from Kaydens, Einkorn bread with 47% starter and 1200g total weight with 62% hydration. I've added a Tangzhong, toasted and cooked whole grain, and upped the hydration a wee bit adding a trace amount of fat. So a little bit closer to 1350g dough.
Toasted Einkorn 100% Einkorn Bread with Tangzhong:
- 30g einkorn starter
- 130g water
- 120g einkorn flour 280g total
- 90g einkorn starter
- 100g water
- 90g einkorn flour 280g total
I'm doing a faster build starting with 90g of active starter instead of 30g. When bubbly and smelling ripe and yeasty, the plan is to mix up the dough, wait an hour and chill overnight. Make Tangzhong and toast berries while waiting on the Levain. Covered the cooling tangzhong with the drained berries to prevent a "skin" forming on the surface.
- 30g einkorn flour
- 150g water
Mix up in Microwave dish and allow to fully hydrate 30 minutes before zapping at high on 30 sec intervals until thickened. Weigh dish and flour soup before and after heating to replace any missing water lost in the heating process. Allow to cool.
- 50g whole einkorn berries
- 1 tablespoon butter or oil for frying
- 30g finely chopped onion, or soaked dried onion, (optional, thought about it but haven't tried it yet)
- about 220g or one cup of water (berries will absorb their own weight in water so anything over 50g should work)
Wash einkorn berries in sieve under cold water and drain. Heat up butter in small sauce pan and add berries (and onions) Medium high heat stirring constantly until berries start to pop and onions glassy. Pour in a glass of water and bring to boil, stir and simmer 5 minutes, cover and turn off heat to swell the berries for the next 10 minutes. Eventually drain and save liquid to use for dough water.
- 280g Levain
- 180g Tangzhong
- 100g swollen soft cooked whole berries
- 216g drained berry water + water
- 14g salt
- 570g Einkorn flour
Total dough weight: 1350g
Added in the order above and stirring to blend the salt into the "liquids." Flour added on top and used electric mixer 5 minutes with dough hooks medium speed. Cover and chill overnight 10 to 12 hrs at 15°C (59°F)
Return dough to mixer and using dough hooks, mix medium speed for a minute. (I added one Tablespoon of water to dough during this time, I thought my dough too dry.)
Spoon into a very well floured banneton throwing more flour around the edges and across the top. Cover with a folded dry cloth and allow to almost double. (Another option is to butter a bread pan and dust with nut flour. Spoon in the dough and smooth the surface with a wet spoon or scraper into a nice rounded form. Dust the top with nut meats.)
Release dough from banneton first with a rolling motion, cover with parchment and peel and then cautiously flip over and slowly raise the banneton. Score a large shallow x across the top.
Bake in a oven 230°C with steam 1 to 1.2 hours. Turn down the heat to 200° at 30 min. to prevent burning and finish the one hour bake. Baked to 100°C inside temp or 212°F.
(If you use a bread pan or form, cover with a double layer of aluminium foil shaped first over the bottom of the form. Remove, turn upright, mist the inside with water and crimp onto the bread pan. Bake 230°C for 50 minutes then remove foil and lower heat to 200°C to brown top of loaf. About 10 to 15 more minutes.)