Ulrike has made one and since just now Einkorn is available around these parts as well, I had to try it, of course. Apparently Einkorn is one of the oldest grains known to mankind and rich in beta carotene and amino acids. The dough was quite wet and since my inclusion of a soaker made the dough even more loose, I skipped the final fermentation and put it directly onto a hot baking stone after shaping. Haven’t cut into it yet and will post about flavor later.
Back. Upon cutting into the loaf, the sound of a serrated knife reveals a very crispy, yet sturdy crust. The innards of the loaf show a warm reddish brown. Eating a slice, the impression of a superior crust is enhanced by the nutty flavor. A remarkable crust; evenly browned on the bottom with random bursts on the top of the loaf. Towards the middle the flavor gets milder and chewing on the soft crumb that is not wet a good balance between sweetness and acidity is apparent, the latter not having to do with the Einkorn itself, of course.
At the moment I would rate whole-Einkorn flour superior to most whole-wheat or whole-spelt flours I’ve used, looking at texture and flavor. At around 5 Euros per Kilo it’s a deliberate choice one has to make. Mixing it with other flour seems to be the way to go.
- 100g Einkorn meal, coarse
- 100g warm water
Mix and let stand for 3-16 hours.
- 100g whole-Einkorn flour
- 100g water
- 1 tsp of mature rye sourdough, hydration: 100%
Mix and let stand for 12-16 hours at room temperature, 21°C.
- 50g rye flour
- 100g strong white flour
- 50-100g water (to get a loose dough)
- 3g fresh yeast
- 6g salt
- Einkorn soaker
- Einkorn sourdough
Heat oven to 250°C.
Mix dough briefly and let rest for 45-60 minutes.
Shape and work in rye flour into the seam.
Bake seam-side up for 15 minutes, then reduce heat to 200°C and bake for further 30-40 minutes.