Відео

I didn't know you could bake towels safely.

Are you still experimenting withfreshly milled flour? That’s all I use and I would love to see how you’ve progressed over time and how your bread is turning out?

That's the best Einkorn bread that I've seen, its a difficult gran to work with

Can you use all purpose einkorn with this recipe?

You may have received this info already , but fresh milled flour retains its vitamins and nutrients for only a couple days free milling. (Unless you freeze it) if you use the flour right away you will retain the highest level jog nutrients. Watch sue beckets “bread of life” lesson. I learned that from her.

I see the bag of all-purpose flour bag. It says Jovial, 100% organic, einkorn, all-purpose flour, wheat as nature intended. It does not say, probably deliberately, whole grains. It also does not say whether anything has been sifted from the flour or added. All-purpose flour is easier to make bread hold its shape than whole grain flour. By sifting out the bran or anything else from the flour, the baking ability is improved, among other things, because the protein/gluten part becomes a larger percentage in relation to the total weight.

Einkorn whole grain bread can be baked from ground unsifted Einkorn flour. It shows in a Carla Bartolucci video on UA-cam, where she has some good tips to make the whole grain dough not flow out by not kneading and by handling the dough carefully. I have searched videos on UA-cam with whole grain Einkorn bread. I have only found the one with Carla Bartolucci. Many write whole grain Einkorn in the video's caption. In all the UA-cam videos I've seen, other flours are mixed with food Einkorn flour. If all the flour is whole grain flour, you might rightly call it a whole grain bread, but not Einkorn whole grain bread. Someone bakes with Einkorn whole grain all purpose flour. All purpose flour is not whole grain flour. As soon as the grain is ground and bagged, the flour is processed, otherwise it cannot stay fresh on the shelves. Flour starts to break down as soon as it is ground, becomes rancid and the bran etc. are rejected. Thereby, nutrients are sifted from the flour. Calling it whole wheat flour is misleadingly misleading. Whole grain is everything from the grain in the flour. Flour breaks down quickly. Vitamins disappear by 45% in the first day.

Hello. Can this bread be made with home milled flour?

Hello! May I ask, what setting is your mill set to for the grains please? Is it corse grind or a finer grind? Thank you! Wonderful recipe and your work is just beautiful!! PS: I love your accent!! I’m from Kentucky, USA🌷

Very beautiful scoring. Thank you

Thank you! Was so hard to find a recipe with home milled Einkorn.

How much degree of oven i should bake for your pizza?

How do you make the starter with einkorn and the other flours that are better than white flour

This is a great demonstration! I've been interesting in einkorn, specifically wholegrain sourdough, for a while. As someone with limited experience baking sourdough, this is one of my favorite videos on the subject, so far.

Soy tu suscriptor número 1000❣

Very much like all your videos! Where I can buy T80 flour, is it organic? Привет из горного Колорадо, 9800 feet elevation ❤

Does the Kamut starter is for the taste? Looks delicious!

Thank You for posting this video. I wish you had a video showing how you replenish your starter the night before.

Hi how long was the cold proofing in the refrigerator? Also you have mentioned you use “ bread proofed”? If so what’s the brand ?

Доброго Вам здоровья! Очень нравятся Ваши рецепты и их подробное описание, вопрос, не боится ли einkorn flower холода, когда Вы ставите заготовку в холодильник, для холодной ферминтации, как это не желательно для ржаной муки ? Благодарю за ответ! Смотрю Вас из горного Колорадо, живу 9800 miles above the sea in high altitude area, baking process a little bit different here. Вы отлично говорите по английски!❤

I would be so scared to put towels in with the water for the steam. I wish I could see the inside of your oven and how you do that. I am scared my towels would start on fire.

It’s beautiful, don’t you just love the sound! 😋

Was looking for just eincorn and spelt bread as the title indicates!

I have just ordered a mockmill and really looking forward to it. Thanks for your videos, they are very helpful and informative. Hope you do more!

I made this with Jovial whole grain einkorn as you instructed. It came out almost as beautiful as yours. It is so delicious. Thank you for an easy to follow recipe and video ❤

I don't believe this is 100% whole grain einkorn flour. The bag presented is Jovials' All Purpose flour - not their Whole Grain flour. The flours are quite different.

Of the meticulousness and the accuracy with which you impart knowledge to the fullest truly you are a master thank you

HI YELENA...you are my kind of baker! Thank you for your videos--they are great! I have a question or two to ask of you, if I may, please; (1) do you make your own T-80 wheat flour, and if you do, how do you go about it; (2). do you make your own All Purpose Einkorn flour, and if so, is it difficult?; how would one go about it? I do have a grain mill. It's a problem here, as I'm not aware of a store that would carry either the T-80 wheat flour or the All Purpose Einkorn flour... Your kind help is very much appreciated! Judy. 🌷🌷

Einfach sensationell! Vielen Dank für Ihr wunderbares Video und das Rezept. Herzliche Grüße🙂Ich hoffe sehr, es gelingt mir auch.

Какой ужасный скцент сразу узнвешь что это русскоязычная женщина

Thank you for the recipe and advice. This is one of the best explained Einkorn bread recipe. Can I use fresh yeast or instant dry yeast instead of starter?

Fantastisch, so ein herrliches Brot aus Einkornmehl zu backen habe ich für unmöglich gehalten. Meinen Glückwunsch und mein Abo 😍Vielen Dank! Das werde ich ausprobieren und ich freue mich schon drauf.

I’m new to sourdough making, and I’m watching lots of videos. I am wondering what is the purpose to using 50% hydration levain? I am also using 60% hydration starter. You obviously get wonderful results! I’m just wondering what is the difference between the dry levain and wet in function?

There is definitely a learning curve with freshly milled flour as I have come to understand but it makes it a challenge. You will not have better tasting bread that’s for sure, even if it doesn’t have the rise of regular flour. Very beautiful bread!

Do you cover the bread on the pizza stone or just put it straight into the oven uncovered? Is the pizza stone just a flat piece of stone?

Gorgeous!

How much Maple Syrup please?

So glad I found your channel! I’ve been trying to make einkorn sourdough bread and mine is very hard. Can’t wait to try your recipe Can you show how you bake them in the oven? Also can you give the grams you use for the starter. You mentioned 60% hydration…

Hello! Are you baking without a Dutch oven?

I like the way you show how to do this. Thanks

I wonder how our grandparents survived without the measuring cups, scales and other things?Well, somehow they did, because they just eyeballed everything and throw everything inside. I remember grandma making bread just fine without all this, and without a stove too.She would make it in an outside clay oven.So delicious!

I only have spelt and einkorn whole gains, what can I substitute for khorasan (Kamut), thank you

This isn't a ciabatta bread! But it's a nice einkorn bread!

So great

great video, thanks from 🇨🇦

Just made my first loaf using your method and it was wonderful. The only thing was the crust was rather dark so next time I’ll reduce the heat from your suggested 450°f for 20 minutes unless you have any other suggestions. Thanks so much for your videos, I will try the other recipes too. Happy new year 🥳

Hi, after you took the dough from the fridge did you bake it right away when it was still cold? I am following your steps and my dough is in the fridge right now and i will bake it in the morning. Thank you

Thanks for the video, I'm going to try your method because so far the ones I've made with einkorn or emmer wheat never quite come out right.

Nice video. I'm going to try this recipe. I was wondering how you consistently get a crust that stays crispy. My breads always have a nice crispy crust when taken out of the oven but as they cool, the crust softens, I assume from internal steam escaping.

I'm looking forward to watching. I watched bread backers channel & they say flour starts losing many vitamins you mill it. They recommend milling then mixing dough right away.