Einkorn (Triticum monococcum) is one of the world’s first cultivated wheats. What is lacks in gluten strength, it makes up for in nutritional value, digestibility, and a pronounced nutty flavor. This mix features workhorse Whole Wheat Flour, einkorn flour, and Pale Spelt for flavor and a boost to dough activity. Thanks to a high proportion of whole grains, you’ll notice a dough with less elasticity than those using AP or bread flours, such as our Pizza Mix. Conveniently, the solution to managing a delicate dough is a more hands-off approach.
Yields 2 loaves, around 1lb ea. Takes about 24 hours.
- Heritage Grain Bread mix (all)
- Baker’s Yeast (1/6 tsp or ~.5g) or sourdough starter* (2/5 cups or ~100g)
- Water (2 1/3 cups or ~550g)
- Salt (2 ¼ tsp or ~13g)
Mix: Dissolve yeast or starter into all but 1/4 cup or 50g water in a wide bowl. Add the flour mix and combine until fully hydrated. Cover and rest for 20 min; meanwhile, dissolve the salt into the reserved water. After 20 min, add the salt water to the dough. Work the water in by squeezing the dough until it’s a cohesive mass. Fold the dough over itself several times to build structure but before the dough begins to tear.
Bulk proof: Cover and rest the dough for 30 min, then carefully stretch each of the 4 sides of the dough and fold over 2/3 of the way across the dough package. Finish by scooping the dough up (preferably with a bowl or bench scraper) and flipping over so the seam side is down. (Check out this video on the stretch-and-fold technique). Cover and repeat after 30 min, 1 hour, and 2 hours, then cover and refrigerate overnight. The next day pull from the fridge about 90 minutes before you’d like to bake.
Pre-shape: Using a flat tool or wet fingers, carefully clear the underside of the dough and turn out onto a lightly floured surface. Divide the dough in half and pre-shape (refer to this San Francisco Baking Institute video on High Hydration Dough Shaping, but treat your whole grain dough with an even lighter touch). Return to the board seam side-down; cover and rest for about 30 minutes, until the dough has slackened enough to shape.
Final shape: Turn each dough upside-down, de-gas slightly by gently patting down and outward, then repeat the pre-shape technique, this time creating slightly more dough tension. Transfer the doughs to bran- or flour-dusted cloth-lined bowls, seam side-up. Cover and proof for 30-45 minutes. The dough is ready to bake when you press a wet finger into it and it takes several seconds to spring back. Meanwhile, preheat the oven to 500F, and load two cast iron pans or dutch ovens at least 10 minutes before the bake.
Bake: When ready to bake, carefully remove the pans from the oven, dust with bran or flour and quickly turn the doughs out into them. With a sharp knife, score an “X” across the top of the dough about 1/4″ deep and 4” wide. Cover with lids (or similar-sized pans) and load back into the oven. Bake for 25 min lid-on, then reduce oven to 450 F and bake 20-25 more minutes lid-off. When the crust is deeply browned and/or the internal temperature reaches 200 F, remove from the oven and transfer the loaves to a rack. Wait at least 2 hours before slicing.
*Adjust hydration if necessary if you use a starter with a hydration that is significantly more or less than 100%. Meanwhile, increase bulk and final proofing time as necessary to achieve the same dough readiness.
See product nutrition label for ingredients.
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