Einkorn Wheat Multi-Grain Sourdough

14 Mar

GroupShotMy friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home.  He requested something simple and plain.  I don’t do simple and plain…it’s just not part of my DNA, so what I came up with is as close as it gets!

I had bought some Einkorn Wheat Berries and also some Soft White Wheat Berries from Breadtopia.com that I wanted to try grinding into flour.  I don’t have an actual flour mill just yet so I used my coffee grinder and sifted the Einkorn flour once.  The soft white wheat was so soft that it didn’t really have anything left to sift.

I made a 2 step starter build from some left-over Kamut/Bread Flour starter using more Kamut, European Style Flour and Pumpernickel flour.

For the main dough I added some rye chops, wheat germ, mashed roasted potatoes and some honey for a little sweetness.

I just received my Brod and Taylor Proofer for my birthday and used it for the first time.  I had already mixed up the dough and put it in the refrigerator for the bulk ferment but I let the dough sit in the proofer at 80 degrees F. for about 1 hour instead of my usual 1.5 to 2 hours.  The dough was nice and puffy after it’s rest and I let the formed loaves proof at 80 degrees as well for about 1.5 hours before baking.  I have to play around with the proofing temperatures and see which is ideal.  I may try going a little higher for the final proof next time.

The end result of this bake was very satisfactory as you get just enough sour tang along withe the nuttiness and wheat flavor from the combination of flours.  The crumb was nice and open enough for this type of bread.  I will have to make bread with just the Einkorn flour in it to really taste it in the bread but it certainly added a nice flavor profile to this one.Closeup1Einkorn MultiGrain


Levain Directions

Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Build 2

Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself.  Either use right away in the main dough or refrigerate for 1 day.

 Main Dough Procedure

Mix the flours, wheat germ, rye chops and the water except for around 75 grams, together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes to 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), honey, and mashed potatoes and mix on low for a minute.  Add the rest of the water  unless the dough is way too wet.   Mix on low-speed for another 3 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  (I used my new proofer this time and it only took about 1 hour at 80 degrees).

Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).

BasketsLet the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.ScoredFinal

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.



16 Responses to “Einkorn Wheat Multi-Grain Sourdough”

  1. Karen Faivre March 14, 2013 at 6:28 pm #

    As usual, beautiful loaves of bread. Tell me, are you using some kind of baker’s percentage program or just a spread sheet? One day, I’d like to be able to bake as you do, adding different ingredients, and still come out with tasty bread. At this point I’m doing good to keep my sourdough starter happy and bake simple loaves… but I really do want to add more grains, vegetables, etc. without following someone else’s recipe. You know!

    • mookielovesbread March 15, 2013 at 7:33 pm #

      Sorry Karen, I thought I had replied to you already but it must not have gone through on my phone. I am using a spreadsheet someone gave me. I used to just do it by hand with a calculator but it’s nice to be able to plug in all the ingredients and get a good picture of the dough hydration etc. I will be glad to send you the spread sheet if you are interested. Just give me your email address and I will send it to you.

  2. Karen @ Karen's Kitchen Stories March 15, 2013 at 1:04 am #

    Check you out. Using formulas. And grinding your own grains. Someday… someday….

  3. narf77 March 16, 2013 at 9:23 pm #

    I would be most interested in how Einkorn tastes. I don’t even know if we can get it here in Australia (probably on the mainland). Another gorgeous loaf that I envy beyond belief. I am doing alright with sourdough cakes but bread is still a bit of a fizzer at the moment. I will keep trying and with winter coming on here, I will be firing up Brunhilda (our 4 oven woodburning stove) and I might be able to facilitate a decent temperature range for proofing.

    • mookielovesbread March 17, 2013 at 9:37 am #

      Thanks for your comments. I have to do some more experimentation with this flour by itself to see what it tastes like. It seems to have a nice clean wheat taste if that makes any sense. Keep at it and you will get where you want to be sooner than you think. If I can be of any help, please don’t hesitate to ask.

      • narf77 March 17, 2013 at 1:08 pm #

        Thank you Ian, I haven’t been brave enough to try any sort of real sourdough loaf. I haven’t got a problem with regular yeasted bread but haven’t dabbled much in formed loaves or trying to get sourdough to do anything other than “sit” and “rise up a bit” in a cast iron pot before baking. At least I don’t have a vinegar starter now and the bread is actually edible. I need to take that next step to have a go at trying to bake “real” bread. Your bread is beautiful, almost too lovely to eat ;). If I could create loaves like that I think that my head would swell so much I couldn’t fit through the door any more :).

        • mookielovesbread March 17, 2013 at 4:49 pm #

          Hey, I have not doubt that once you start down the road to Sourdough you will not turn back. It just tastes so much more developed than bread made with store bought yeast and if you don’t like sour you can alter the type of starter and the procedure to take care of that.
          Hope you dive in the “water” soon.

          • narf77 March 17, 2013 at 8:09 pm #

            How do you minimise the “sour” factor? I like a mild zing but full on “sour” isn’t our thing (plebians I know but also beginners and you know how beginners suddenly change over to the dark side 😉 ). Thank you for your help 🙂

            • mookielovesbread March 18, 2013 at 9:19 pm #

              You can keep your starter at room temperature and avoid refrigerating it. This will lessen the sour making bacteria. There are other procedures involving the temperature of the dough when bulk fermenting and final rise which can effect the sour. There is a lot of information on http://www.thefreshloaf.com regarding this topic. I also keep a yeast water starter which is not sour at all. It is very easy to make and maintain and you won’t get any sour tang at all.
              Let me know if you have any additional questions I can try and help you with.

            • narf77 March 18, 2013 at 11:36 pm #

              Cheers for that Ian, Yeast and water starter? Not too sure what you mean by that (sorry if it is a newbie question 😉 ). We don’t mind a bit of tang but really sour is not our thing. Thank you for your help and I am going to tackle lots of breadmaking as soon as the weather cools down and we can fire our wood burning stove up again. Brunhilda makes the best cakes and bread and I baked (regular yeast) bread all last winter. I want to transition to sourdough this year and am prepared for a few flat and less than stellar loaves so long as I get a degree of progression in the process 🙂

            • mookielovesbread March 19, 2013 at 6:22 pm #

              Yeast Water is made by taking some fruit, or raisins or even tea and adding a little sugar and water. There is a lot of info on the Freshloaf site I mentioned as well on some of my previous posts. It creates a live yeast culture that you can then mix with flour to create a starter for your bake with no sour flavor but it will rise the bread without using commercial yeast. Depending on what you use to create it and refresh it, you can get a nice fruity flavor. I have used apples, cherries, and raisins to name a few.
              Hope this helps a bit.

            • narf77 March 19, 2013 at 10:42 pm #

              That sounds like a fantastic way to culture yeast and as you mentioned, you would get the flavour of what you cultured the yeast in as a bonus. I am certainly going to have to try that :).

  4. w March 20, 2013 at 2:55 am #

    Hi Ian, great bread as always. Einkorn and kamut flour are on my list to try. I happily lugged back what I thought was a bag of Kamut flour, only to discover it was actually a pre-mix with Kamut flour included DUH…
    Can i have the excel sheet too?? I’m sure it’s available on TFL but hey if it saves me from searching and it’s simple to use. We’ll see if it’s really idiot-proof when I try it :)) I always go by instinct but a table would help me track hydration levels. Thanks in advance!

    • mookielovesbread March 20, 2013 at 9:42 pm #

      Thanks for your comments. I sent you some files.
      Hope you received them okay.

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