Newbie’s Guide to Flour for Bread Baking

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Einkorn whole wheat issue

Just made first dough with einkorn whole wheat. Used same formula as I have with ruby lee, yecoro rojo, & sonora, 85% water. This dough is super wet and so sticky. Is einkorn that different. I’m thinking I need to reduce water to 70-75%. It also proofed 3 hrs faster. Any help greatly appreciated.

1: treat as a no knead dough.
2: for wholegrain einkorn use 70% hydration.
3: it needs a long ferment.

So whether using sourdough or yeast you want to use a small amount for a long ferment. Just mix the dough and cover till well risen, about tripled and very spongy. Portion out into a loaf pan and final proof till ready. Bake.