This week I made some Vermont Sourdough with Whole Wheat. I used fresh milled Einkorn wheat for whole wheat portion, and main flour I use Artisan Untreated flour. During the 2 & 1/2 hours bulk fermentation I two sets of coil folds after 50 minutes then after another 50 minutes after 2&1/2 hours I shaped into round loafs, placed in plastic bag and placed in refrigerator for overnight fermentation. The crumb was very nice sandwich bread texture while crust was crisp. This recipe is in Jeffrey Hamelman book titled Bread, A Baker’s Book of Techniques and Recipes. I have 2nd edition and 3rd addition.
Lovely : ) I’m curious what portion of the flour is einkorn. I have the book, so this is a lazy question lol
10% by baker’s precent. Recipe is on page 154 of 2nd Edition, 3rd doesn’t have Vermont Sourdough with Whole Wheat. It only has Vermont Sourdough which 10% Whole Rye Flour. In the 3rd edition he states, you can change flavour by using whole wheat flour in place of Whole Rye flour.
Thanks! I went to my bookshelf to check which edition I have. # 2.
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