Due to the nature of Einkorn you will go through a bit of a learning curve to get used to this very tasty but unique grain. You can still appreciate it’s flavour by swapping out wholegrain wheat with wholegrain Einkorn in recipes that have 10-20% wholegrain. You can also try a basic Tartine country loaf using Einkorn with minimal or no changes other than swapping out the wholewheat. Makes a very tasty loaf. If I remember correctly it’s…
- 500g flour (450g bread flour + 50g wholewheat)
- 350g water + 25g (for when you add the salt but only if the dough needs it I find)
- 10g salt
- 100g mature leaven (50:50 bread flour and wholewheat flour)
Combine the water, leaven, flours + 350g water and autolyse for about 30 minutes.
Sprinkle the salt over the dough followed by the remaining 25g water then squeeze and fold the dough till fully distributed and the dough comes together again.
Rest for 30 minutes then give the dough a set of stretch folds every 30 minutes till you’ve completed 4 sets in total then rest till the dough is ready.
Pre-shape and bench rest for 30 minutes.
Shape into banneton and final proof till ready (or refrigerate overnight).
Bake in preheated oven.