Einkorn Sourdough Boule - Mastering Einkorn Sourdough Baking: Lesson 3
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- Опубліковано 27 лип 2024
- Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 3, Carla continues the sourdough lesson and demonstrates how to create an einkorn sourdough boule. Find the recipe and photos here: goo.gl/qFXBxg
Einkorn Sourdough Boule
Ingredients
1 batch Sourdough Levain
1⅓ cups (315 g) warm water, at 100°F”
5 cups (600 g) all-purpose einkorn flour, plus more for dusting
1½ teaspoons fine sea salt
Instructions
1. Transfer levain to a large bowl. Add water and mix with a stiff spatula or Einkorn Kneading Tool to break up levain.
2. Add flour and sprinkle salt on top. Set the levain in a medium bowl. Mix for less than a minute until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.
3. Scrape around the edges of the bowl to loosen the dough. Lightly flour a work surface and transfer the dough to it. Turn the dough by stretching the dough into a square, then folding in each corner to the center. Fold in half, then transfer back to the bowl and cover the bowl with a plate. Let rest for 15 minutes. Turn two more times, letting the dough rest for 15 minutes after the second turn.
4. Transfer the dough back to the bowl and cover tightly with plastic wrap. Let the dough rise for 3 to 5 hours, or until it has risen by 30%.
5. To shape the loaf, transfer the dough to a lightly floured surface. Pull up the corners of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Turn the dough over so the seam side is on the counter. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
6. Heavily dust an 8½-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or plastic wrap and let proof at room temperature for 60 to 90 minutes. Alternatively, you can proof the loaf in a colander, lined with a linen couche, dusted with flour.
7. Place a Dutch oven (5 Quart minimum) with the lid on in the oven. Preheat the oven to 500°F for 1 hour.
8. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake to center it. Cover and place in the oven. Slash the top of the loaf.
9. Reduce the oven temperature to 450°F and bake for 40 minutes. At this point, you can remove the pot from the oven and take off the lid. If you like your loaf darker, return the uncovered pot to the oven for 5 to 10 minutes.
10. Carefully transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing. Store at room temperature for up to 3 days, in an open plastic bag after the first day, or freeze for up to a month, then defrost at room temperature.
She's so good at explaining! I wish we could have had her with us longer.
Just made my first boule following your steps. I did mine with 240 grams whole wheat and 300 grams of all purpose. My starter is now 10 days old and very active. Everything came out perfectly. I’m in love. The spirit of Jovial founder Carla lives on as I named my starter after her.
How nice!
Holy crap. I can't believe it worked. First time in my life I haven't baked a hockey puck.
wooo hooo!
@@JovialFoodsInc when you make a levain - is it about 300g?
@@cellularhealthgirls Yes!
Loved Carla and am so thankful for her and all she did, and there is so much! She seemed to be tireless! We were using many of the products she created before knowing anything about her, and now I see what a lovely woman she was. I found her videos after purchasing the Einkorn cookbook, and she has not only given us the gift of bread and other baked goods we can tolerate, but she also has taught me so much! My bread looks professional, and I am such a novice! I miss her greatly, may she be in peace with God and the angels in Heaven❤️
What happened to Carla.?
I am so excited to finally work on bread! I bought her book, and decided I need visual aids too and surprise! She's on youtube! How wonderful! :D I will be returning again soon!
Thanks so much Carla. You and your family have improved the quality of life for many, many people.
Instead of dumping the boule into the hot dutch oven and then scoring it, I place the boule onto a piece of parchment paper, score it there and then place it into the dutch oven. It's a lot safer and it's easier to move the parchment paper to center .
Great technique; we suggest this with our Whole wheat boule since it is stickier and harder to handle, but works great for all loaves.
Thank you for your wonderful videos. Im still waiting for you book to arrive but I’m at a point I can make bread so I’m very thankful for your videos. I’m enjoying backing bread with you this morning. I diligently worked on my starter and finally got to where I could make a levin last night. I’m on my first 15 minutes rest time, then onto the folding process . I don’t have a proofing basket nor a Linen towel or the right size ceramic cast iron pot. I’ll be lining a basket I have with plastic wrap to do the second rise and then bake it in my large cast iron Dutch oven, I had to raid my husbands work trailer for a razor blade, he had a box of new ones. Yesterday I made pancakes with the starter discard and found I love the texture. I used them for wraps. For breakfast I stuffed sliced organic strawberries and homemade whip cream and lunch I spread on vegan mayo, then added romaine lettuce, thin sliced Dubliner cheese and thin sliced smoked turkey breast I made day before yesterday from one of our young turkeys that was injured and we dispatched early. The “ pancakes” will be my go to for wraps of all sorts. I’m looking forward to having this bread for tomorrow!
Yes, Shelly! Love your passion for baking!
So proud of my first Boule! I just pulled mine out of the oven after working on a starter for 19 days. Thank you for these incredible videos! Very helpful for me.
photos.app.goo.gl/qTeroqDEGYakxukZ6
Well done!!! Yay!
I have the biggest crush!! You're adorable (and helpful too). I like how you're not exactly comfortable in front of the camera. It's refreshing change not to be watching a big ego on the screen. Lol. Thank you very much for this video. I kneaded to watch this because Einkorn was kicking my butt in the kitchen...namaste (in this case sincerely).
Thank you for leaven this feedback-we knead to hear those things from our bakers!
Thank you Carla for this beautiful flour and wonderful recipe, having great success with these bread lessons!
thank you carla i bought your book excited to try it. i am a retired italian bread baker my family opened in 1913. my grandfather & father & then me i closed in 2007 was not easy for me to do that. but nobody was eating bread like before like years ago thank you.
Stephano Giordano perhaps people would flock to a new bakery offering einkorn wheat breads and baked goods and pastas :)
Thank You! I bought your book and then found your videos and it took me a while to figure out you were one and the same! My first classic boule out of the oven last night looked exactly like yours! Before getting your book and watching the videos….both are important... I had tried making einkorn bread from a different source. The directions were in cups of flour not weight and I was using freshly milled einkorn that I had then double sifted to remove as much bran as possible so it was fluffy and almost weightless. Needless to say Trying to fold that dough was like folding pudding! Because of your videos I knew exactly what things should look like each step of the way. Today I am taking the boule and some einkorn sandwich bread to my gluten sensitive son and taking my mill and I’m going to make einkorn crackers with my grandsons! Thanks again!
Thanks for that story!
Made this bread today. A long way from mastery but much better than the first time I tried it! Thank you!!!
Make Einkorn crackers with your Levain. Mix it with around 35ish grams of olive oil. Mix till smooth and put on a baking sheet with parchment paper in a thin layer. Bake on 325 for 1 hour. It’s the best!!!
I bought Einkorn by accident recently, thinking Einkorn was the brand name. So I googled how to use it once I found out it wasn't your typical flour. I followed Carla's sourdough recipe to the letter, and it turned out perfect! Some of the best bread I've ever had in fact. Making the starter seemed much more manageable too, compared with the regular all-purpose recipe in King Arthur's cookbook. One thing I did that wasn't mentioned in the video: after the three 15-minute folds, I let it rise on the counter for 3-4 hours, and then, since it was dinner and drinks time by then (!), I put it in the fridge overnight. It rose significantly in size. And I think having it cold made it easier to shape. I'd like to try the whole wheat version next. She says to use less flour, but how much less???
We have a whole grain boule recipe that makes the adjustments: ua-cam.com/video/c0EPSQMe26I/v-deo.html Yes, cold dough is easier to handle!
Excellent series of videos. I replicated your recipe exactly and my bread turned out looking exactly like yours. Waiting for to cool. Can’t wait to taste it.
Great news and so glad you like the videos!
Steve Kent I’m sitting here waiting for my first loaf to cool and I can’t wait to eat it 😊
Excellent tutorial! Baked my first bread and it came out fantastic. Thank you!
Hi me too I join the club last night ,baked my first , I modified the menu I did not listen well and almost ovenproof mine I added egg ,flaxseed used also coconut milk. I was looking for a good rise and softer using the poolish method that 3/5 hrs after last fold was too long (did 3hrs) .So far I catch up it was so floppy could not even transfer in the pot it was rising too much too fast but the bake using a 4qts oval Dutch oven saved me also it was a mixed of All purpose Einkorn and sprouted wheat .BUT OOH THE TASTE is unbelievable, so scrumptious.I did do irish bread with einkorn and bread flour I finish it in 3dys ,because of the taste I could wait.i was only doing bread and ghee with some honey.Waw.i almost bit my tongue.
I tried so many bread recipes on youtube and couldn't get same result. Finally!!! I got my first artisan boule from your video and it was perfect!! Thank you for your very detail videos and want to ask you if you can make video to make french baguettes.
We love suggestions - will keep this in mind! Happy that our other video helped!
Stay tuned! Thanks for the suggestion!
Yay!!!
@@JovialFoodsInc Oh YES! I am waiting for the video for french baguettes too. I see the recipe but really need the video to help me make them come out perfectly.
@@JovialFoodsInc Please see the post I just made..... I have an extremely important question... Thanks 💗💗💗💗
Beautiful, Edible Art .
Stirring on top of the scale can break it if you press down hard. Love this video
Thank you so much for such fantastic explanations. I have my flour and Dutch oven. Just need to get a few more things while I start my starter.
Great video...thank you! I have been following the boulle recipe in your book but helpful to see how you work the dough.
Mama Bear Awesome!
Thank you so much for making this video! The last comment mentioned English muffins, I would love it if you did a video on that. I have your book and am baking some beautiful loaves of bread. My starter is about 5 months old now. Thank you again!
Ginger E So happy your starter is working out. I am working on a new book, but it will be a while. We’ll also be publishing new recipes to our website.
Thank you so much for sharing your tips and tricks, here is my first try, I know I’ll get better. My starter is only 12 days old too.
Nice video. This is a great recipe for beginner bakers due to the dough’s lower hydration. Many new bakers become obsessed with the high hydration doughs and aren’t ready for them. It takes a lot of practice and skill. Start low, 55-60% tops and work your way up once you become comfortable handling dough.
Thank you. Glad you are enjoying the videos.
I love this bread!
I love watching you make bread! Today was Day 1 of my Einkorn sourdough starter. I'm on my way to sourdough bread. Thanks for making it so clear for us to learn!
Fantastic, good luck and let us know if you have questions along the way!
Thanks, I will!
Can you use normal sourdough starter?
Carla, I have your book and have made the Boulle and the No Knead Artisan recipes. I have about the same results with both but the No Knead recipe is a lot easier for me. They both make great loaves.
Hi... I’m trying hard... but I’m getting there... today i did my # 4.... I love the way that you explain with details.. thank you so much! And you’re adorable! I do need to translate everything... sometimes it is hard
So helpful. Love her. So sad she's no longer here. :-(. Why do too many of the good ones leave so soon?
Excellent video!
thank you very much for sharing your video xx
Wow yummy!
good morning
I would like to make two loaves at once. Should I double the amounts and divide the dough along the way or should I make them separate from the beginning with two levine's? Also do I grease the pans to prep?
These videos are so helpful! I’ve referred back here many times. Thank you, Carla 🤍
Wondering if anyone can help me. I’ve followed all the steps & measurements, etc. My loafs are coming out rather flat & dense. The flavor is pretty good & developed but the texture is way off. My starter is mature. I thought maybe I was over proofing, so today I tried less time & still same result. Temp in my kitchen is about 70 degrees F. Open to any thoughts & suggestions! Hopeful to improve 🙏🏼
Keep working on it! Starter is strong when it bubbles within 5 hours of a refreshing. Tight shaping technique and being careful not to overproof if your starter is strong or underproof if your starter is weaker are good guidelines.
Thank you so much! Does overproofing or underproofing usually happen during the first or second rise? I tried again today with refreshed starter & made the levain early this morning. I let it rise for 3 hrs & it looked great. After the second rise, which I did for an hour - when I took it out it fell flat & lost its shape 😢 I tried scoring it anyway & the knife dragged. Does this sound like I didn’t let it proof long enough? I did the pike test & it seemed good! Thank you so much!
I have the same exact problem. My breads come out looking more like flat breads.I have a good starter, about 75° F in my house, so not sure what is the problem.
I've made this loaf once last year. It is a tasty loaf of bread. I used our meat slicer to cut the slices more evenly since I don't own a nice bread knife. I also used the first method from your book. Thanks you for the how- to- videos and the awesome book.
Great idea to use the slicer- :)
Very nice thank you
Thanks so much!
I bought my book Einkorn!!!!!
Im so happy even when my flour wasn’t as good as it should I got a great bread ! My family is enjoying a really tasty and delicious bread. Thank you Carla! It’s awesome
great!
This video was done very well thank you! However, I don’t recommend at all after baking two of these to dump the proofed dough from the basket directly into the Dutch oven. It’s too hard to get it correctly in especially if your Dutch oven is smaller in diameter. The dough plops often on its sides and caused odd shaped loaf and its sticks until 30 seconds to shake it into center of pan. It deflated the load some also. Please turn it out on parchment gently then score top and pick up parchment and place it in hot Dutch oven for the best results!
Thank you for sharing your tips :)
Thank you
That looks good I will tell my mom about this recipe and try it and tell you if it taste good 😉 ok
Thank you, Jacky.
when you say 1 patch of levain, do you mean 280g you spoke about in your previous video ?
Yes a batch of levain is 280 grams
So glad I found your flour and channel. I don't have any linen. Can I use a new tea towel made of 100% cotton? Thank you.
Because of einkorn's stickiness, we wouldn't recommend a tea towel. Instead, dust the surface of the loaf with flour and cover with plastic wrap.
hi I love your cook book and the recipes. Can I put the dough in the proofing basket over night before cooking the bread? It is getting late
You can refrigerate the dough overnight if you can't bake before going to bed.
Hello, I love your videos. I’m planning on making this bread but will be home milling my Einkorn grain fresh. I’m wondering if, and how much of a weight adjustment I may need to do with home milled Einkorn, opposed to your all-purpose packaged Einkorn flour. Thank you in advance for sharing your knowledge. Dale
Thanks for your comment Dale, we're so happy you are enjoying the videos! You can follow this recipe here to use ground wheat berries, then follow shaping methods in the video: jovialfoods.com/whole-grain-sourdough/. We also have a sprouted einkorn boule recipe on our website if you're interested. Happy baking!
D C What.is.Einkornflower
@@JovialFoodsInc this is a bad link. Do you have another one? I grind my own Einkorn berries and would love to have this recipe. Thank you.
@@susanshirley7518 ua-cam.com/video/c0EPSQMe26I/v-deo.html
Thank you for your wonderful video.
I just want to ask if we can use yeast ?
If using yeast, try this recipe: jovialfoods.com/recipes/slow-rise-einkorn-bread/
I love your jean apron! Where did you get it? Thank you for the wonderful videos. My hubby and I enjoy sourdough. We can’t wait to try Jovial this weekend!
We are so glad you are enjoying our videos! Here is the link for the apron www.tilitnyc.com/
Jovial Foods, Inc. Jovial Foods, Inc. Carla, our first einkorn bread turned out fantastic. I got a “Wowwwww” when the lid was removed! Yes, follow each step and the results are just right. Thank you for sharing your joy :-)
Carla, thank you for the wonderful demo. Is there a reason you do not autolyse with einkorn? And any reason for not doing a "stretch and fold" versus turning? Thanks!
Since einkorn has very weak gluten, an autolyse will not greatly improve final dough texture. It is optional, but if you do it, only a brief (15 min) is recommended. the turning is basically the same as the stretch and fold, but the delicate gluten may not allow for the stretch, so therefore, only the fold part is useful.
When making the Boule you use 600g of all-purpose flour. If I use whole grain ground einkorn flour, how much less should I use?
480 grams
I personally use a mix of 33 to 50 whole grain and the rest all purpose einkorn, kamut, semolina, white bread four etc.. Do I have good taste, fragrance but still a very nice open crumb and fluffy texture. If one is very gluten sensitive stick to einkorn.
Kamut I also like alot, bakes great and tastes amazing, but maybe has more gluten than einkorn. For me gluten is not an issue. Einkorn, kamut etc are still tasting great and are more nutritious than regular wheat of course.
@@joefarmer7727 sounds delicious! But I have gluten issues... I can only dream!!! Einkorn only for me! 😁
Hello. I’m planning on using your exact recipe and instructions for my first einkorn sourdough bowl. What is the measurement of starter you used?
So excited for you! Here is a link that will give you the measurements and instructions, jovialfoods.com/recipes/einkorn-sourdough-levain/ .
Thank you:))
I was wondering if you could explain to me more about the einkorn bread flower? I have never heard of it before can you have just recently gotten back into baking after many years if not making bread. Can you tell me the difference between it and regular all purpose or self-rising flour? Or is it strictly for creating starter for your sourdough? Hope to hear back from you thanks for the great video. Take care and God bless Deb
We are happy to tell you about Einkorn, it's one of our favorite subjects! Here is a link to our website that will tell you all about this wonderful grain jovialfoods.com/einkorn/
i love this recipe! i just restocked my flour. but now that i have both, whole einkorn and all purpose einkorn, i have a few questions:
1. i would like to incorporate the whole grain into this recipe. do you mind explaining what you mean when you say add less flour or water according to weight?
2. you preheat your oven to 500, but once the loaf is in, you lower the temperature to 450?
3. which linen cloth do you use? i couldn't find it
Hi, Carla. Question for you: what size dutch oven is ideal? Thanks. :)
Aimée Schnipke 5 quart
Hi! Could you please tell me which the correct amount of whole grain einkorn flour? In the movie (min 2:45) it's mentioned 96 g whole grain einkorn flour and in the description o the video it's 120 g whole grain einkorn flour.
Loved the video. What brand/size of Dutch oven do you recommend? Thanks.
We use both enameled (popular brand le Creuset) and traditional (popular brand Lodge) and both work great. It should be at least a 5 qt.
@@JovialFoodsInc I just looked up the temperature limits for the le Crueset. The manufacturer states the lid w/ the black knob should not go above 480 F for the signature line and 375 F for the classic line. Has anyone had problems with this, especially preheating the oven to 500 F. Thanks! - Worried in Richmond.
@@heychas you can unscrew the handle and leave it off for baking and reattach for stovetop use if you are concerned.
@@heychas You can remove the handle by unscrewing from the inside.
@@JovialFoodsInc Thank you! That is a good idea. I also figured out you can purchase a stainless steel handle from la Crouset - the same as the signature series, which raises the maximum temperature. I just made my first sourdough bread - used the sandwich loaf recipe. Although it didn't rise as much as when using yeast, I'm sure I will get there. However, the taste was incredible. I look forward to the boule and many of other recipes in the cookbook!
Hello Carla. I’m very impressed. 🏆🏆🏆double question. For the leaving, can I add the water and einkorn flour to a regular wholewheat starter ?…and can I mix for the bread a mix of einkorn and bread flour ?? Thank you.
Yes the two flours can be used interchangeably as long as you weigh each at the correct rate: AP flour is 120 g/cup and WW is 96 g/cup
Hello, I've been watching and I have some experience with sourdough starter so it isn't quite all Greek to me. However, if you use all of your starter than what do you have left for more batches? Perhaps the measurement of how much starter for the actual bread making would be helpful. Thank you.
Raisha Love You don’t use all of the starter for the bread, just a piece. Then you refresh the starter when it’s los. Read more on our website in the article about starter.
Hi Carla! Thanks for your videos! If I want to do a longer/increased ferment on the bread (ie overnight in the fridge), would I put it into the fridge after the 3-5 hour proof? Before? Thank you!
Yes, you can place it in the fridge for the first proof.
You said "yes"and cthe first proof" Isnt the 3-5 hours the first proof? So that means I put it in fridge without the 3-5 hour time period right after turning the dough? Or proof 3-5 hrs and shape, then put in fridge and do 2nd proof the next day?@@JovialFoodsInc
@@bethperrotta Instead of the 3-5 hour proof, you would refrigerate and proof. It is fine if it proofs for an hour or two at room temperature before it goes in the fridge also. You will learn to read your dough the more you make it.
Thank you very much for this video. I was wondering - for the second rise, can the boule be left overnight in the fridge or would that cause issues related with overfermentation?
Julie M. I put the shaped boule in the fridge overnight and baked the next morning. It worked great!
@@petramckean5041 thank you!
I’m wondering the same but with the first rise
I made this and it's WONDERFUL!!!! Thank you so much! A new favorite :) Next is your recipe for the boule.. :) Also will have your book tomorrow. Been very impressed with your ethics on this whole bread/olive oil etc.. I do have a question that i think i sent wrong but...... can any of the flour be substituted with the fresh ground whole grain? either on this one or the boule?
We have this recipe for the whole grain boule: ua-cam.com/video/c0EPSQMe26I/v-deo.html
When substituting WG for AP flour, weigh at 96 g/cup and increase liquid slightly (about 5%)
I have watched these videos over and over. Been making the overnight artisan sourdough. Our starter has developed well over the last six weeks or so (we have yeast in the air, I think, from our kombucha brew). I noticed my dough is quite a bit stickier than in this video and I put more flour on the counter. But, I have a problem with getting some veins of flour that did not mix in. Any suggestions?
Make sure to weigh the ingredients and fold at least 3 times to give the dough structure. Some bakers use water instead of flour to handle the sticky dough on hands and surfaces. Using a dough scraper helps keep one hand clean.
Do we not oil the ditch oven before baking? I usually olive oil it for my breads but this is my first einkorn loaf. I get terrible stomach pains from regular flours so I am so excited to try this bread and flour. I love that its not from the usa but Italy where chemicals/pesticides are less of an issue!
Preheating the DO before putting the dough in flash bakes the crust and keeps it from sticking. No oil is needed.
I have made several loaves but have problem with the bottom of the loaf getting too brown and very hard. I reduced my oven temp to 450 and then 425 but still same problem. Any ideas? Also, I have trouble with the loaf sticking in the banneton no matter how much I flour it.
I have just started using your flour and there is a definite learning curve. Does your cookbook have a recipe for sourdough English muffins? I can't seem to get them just right with this flour. Love the videos and information you provide.
Thanks so much, Vicky! Currently we do not have a recipe for English muffins, but I will pass this along as a request!
@@JovialFoodsInc And Biscotti too! :)
Great video! Can you tell me why you recommend not kneading the dough, but the recipe in your book says specifically to knead the dough? In the video, your dough is not sticky at all when you are turning it. Mine dough is sticky and I have to use a scraper. Thanks!
i am making this tomorrow and wondering the same.... about the "kneeding" part in the book. hummmm
I had the same issue. My dough was way looser than hers.
She says in her video, with the einkorn kneading tool, there’s no need to knead the dough. I don’t have her tool, I used a different type of bread kneading tool, and it came out perfect!
I am curious how big your dutch ovens are? Thank you for the great instructions ;)
A 5 quart works great.
Awesome! thank you for the quick reply ;)
How many inches is your banneton basket and is there a certain brand you recommend that works best with a sticky dough such as Einkorn?
We use an 8" banneton basket.
Hi from Germany. I am just about finished with my starter and begin my levain very soon. I do have 2 quick questions. The first is I cannot find anything similar to an all-purpose Einkorn so I started with a finely ground whole wheat and the result is a very think starter but it does rise and have bubbles. Should I add a tad more water? The second question is how much whole wheat Einkorn can be substituted for all-purpose? Thank you.
Yes, when using WW flour increase liquid by 5% and weigh a cup of WW flour at 96 grams (vs. AP at 120 grams/cup)
Hi Carla! I have had your cookbook for about a year now and I’m wondering about the discrepancy between the book instructions and your UA-cam instructions regarding kneading. In the video you do not knead at all, but in the book the instructions twice say to knead it (step 2, for 2 min and step 3, “knead the dough a number of times”). I live at 5000+ ft altitude and I am playing with adjusting the recipe each time. At this altitude, would you knead (like the book says) or not?
Around the 1-2 min mark, the dough is being shaped, folded and turned. The kneading tool is also used in the video and is helpful with the sticky einkorn dough. Both techniques can be used interchangeably for similar results - while we haven't tested folding vs kneading at high altitudes, you should have similar results.
What if you don’t have a Dutch oven? I travel and don’t always have access to one. Thanks!
Cheryl Nichols You would preheat a heavy baking sheet and bake the bread on top, but you will need to create steam in the oven for the first 20 minutes. You can put a baking dish in the lower part of the oven while preheating, then add ice to create steam when you put the loaf in the oven.
How should the inside feel ? my dough will spring back, but it almost feels doughy even though I have decent air pockets.
Hi Carley. It would be helpful to have clarification before answering. Do you mean the *bread* will spring back but still feels doughy? Are you wondering about texture inside a baked loaf, or the dough? Please email us at info@jovialfoods.com and we'll do our best to answer your questions. Thanks!
Hi Carla - I've been making your sourdough bread now almost weekly for nearly a year. I've never had a problem with the dough with the exception of the last two times I baked, one being tonight. Everything is perfect until I turn out the dough from the first proofing. I only let it rise about 60% or so, but when I went to scrape it out of the bowl, it practically poured out and became flat as a pancake. To try to set it up for the second proofing is nearly impossible. It's like trying to shape water. After a formidable fight, however, the bread rises beautifully and is lovely in texture. What do you think is happening that I am now having this problem? Your advise is greatly appreciated!!! TY
Hi Cee Gee. We received your message and will be in touch very soon!
congratz from an italian baker :)
I don't make the einkorn starter yet but I have sourdough starter with regular all purpose flour. Can I use this sourdough starter with einkorn all purpose flour to bake Sourdough boule ? I am so excited to start this new journey. Thank you very much .
It should work but since the hydration will be different you may have to adjust the recipe accordingly.
What size and brand of Dutch oven do you recommend to get. I notice when looking that most say they are only rated to 400 degrees and you say to cook at 500
We use a non-enameled Lodge brand DO- a 5 qt. works great
May I cut the cush into smaller pieces? It is really hard to work with such a huge piece of fabric. Thank you.
I don't recommend cutting ours that are handcrafted for fear they might unravel.
Hi, I'm brand new to bread baking and am feeling like I can do it after watching your videos. Is there a way to use a bread machine with this recipe?
Please check the recipe section of our website for bread machine recipes. This artisan style bread would not work in a typical bread machine.
I have a question about your counter tops. I am redoing my kitchen and have been told white granite can stain. Have you experienced that with kneading any kind of bread?or do you have marble?
Hi Jen, The counters we are working on are marble. We don't have any issues working with bread staining on the marble surface. Sorry, we don't have any experience working on granite.
After the 3rd square folding, do you put it back into the same bowl and put plastic wrap on it? Also, what is the purpose of this step?
Yes, back into the same bowl. Turning helps to build the structure of the dough and keep it from sagging.
Your cookbook says a couple times to knead until smooth before and after proof. Should I knead and turn?
Kneading can be very simple 2 or 3 passes; don't skip the turning step.
When I started out making the dough all went well until the proofing. I did the 5 hours because it is colder where I’m at. When I went to take it out of the bowl, it deflated so much and was super sticky again :( was it because I proofed it too long?
My dough is very sticky. What did I do wrong?? I’ve followed your videos from the beginning to make my starter and I’m trying to turn the dough and it’s impossible. It’s too sticky! Help!
How does this recipe do with the addition of herbs or olives? And at what point would you add those in? Any help is appreciated!
Yes, herbs can be added when mixing the levain with the remaining ingredients. You could also add olives then or fold them in right before shaping.
Ms Carla do you have a recipe for einkorn savoyardi (lady fingers) or did you try to ever make them with the einkorn flour? I want to make tiramisu but I now only use einkorn and I would really love to make my own savoyardi with my favorite flour. Please help. Thank you.
Hi there. All of our recipes can be found on our website, here is a link: jovialfoods.com/recipes/einkorn-ladyfingers/.
Would it be possible to do the first proof/rise overnight in the fridge? I tried the first rise overnight - 7hrs on the counter top and i’m worried it’s over-proofed. it was unmanageably sticky. But i’m trying to find a way to incorporate this recipe into my busy schedule.
Yes; allow the dough to proof at room temperature for 1-2 hours before refrigerating. This blog post might be helpful: jovialfoods.com/blog/einkorn-sourdough-bread-timing/
Carla, I made my first loaf following the directions in the cookbook from start to finish. It came out so deliciously sour but very dense. I think it was extremely dense because of my altitude. I baked it in a cast iron dutch oven. The main problem I had was that it didn't brown very much. It was more of a tan.
I was afraid that using flour to do my turning would add too much flour. The comment in the book that the recipe was written to account for the extra flour was key for me..
Overall, I think I should have left it to rise longer in the bannaton due to my altitude (at 90 minutes it had hardly risen). It tasted so good and sour. I am making another loaf tomorrow or Wed. Do you have a facebook page onto which I can post a couple of pictures?
Try extending the first proofing time to 6 hours and see if that helps the second rise. You can extend the second rise up to 2 hours, beyond that the dough may lose its ability to rise in the oven. For a darker loaf, remove the cover after 40 minutes and let bake an additional 5 minutes.
We would love to see your pictures! Send them to info@jovialfoods.com
I have your einkorn berries, can I put them through my nutrimill and make flour for this recipe? If so, does it change the amount in grams and do you recommend fine grinding?
We have a recipe for a whole grain boule that gives the proper weights and instructions, but when substituting for einkorn all purpose, weigh a cup of whole wheat at 96 grams/cup. Here is a link to the whole grain boule and video: ua-cam.com/video/c0EPSQMe26I/v-deo.html
Do you have a link to where to get the device you use to score the dough?
The one we use is a Zotoba black walnut lame, but what matters most is a nice sharp razor blade!
Can I do the final proof in the refrigerator overnight like I'm used to doing with sourdough?
Yes; this is a sourdough loaf and you can use the fridge to make the timeline work better for you and retard fermentation.
Hi Carla, many thanks for the fantastic video. It motivated me to buy some Jovial flour and try it out. I have just finished my third fold but my dough looks nothing like yours: it's still sticky and shaggy and not at all promising. What went wrong? Btw, my starter is six days old and very active but the sourdough levain I made from it hardly rose and had only small bubbles, so I added 1/4 tsp dry yeast as instructed. I'm tempted to do another fold or two but hope you can offer some real advice very soon!
Starter should be active within 5 hours of refreshing to be strong enough to leaven dough. Usually this takes at least 10 days of refreshing and could be why your levain was sluggish. try a few more folds to build structure.
@@JovialFoodsInc Hi Jovial, I'm back with a grateful update. Since I started baking with einkorn (a year ago) I am happy to report that my loaves now look and taste fantastic. I usually make Carla's basic sourdough boule using a yeast levain, which never fails. (I have a rye culture going so maybe I'll give that a try sometime.) Many, many thanks again to Carla for introducing me to this delightful bread. We all miss her.
@@SteveErwin107 Awesome!!!
I’m interest to why she doesn’t cold proof once in the banneton. I love these videos and just discovered ❤
You can use a banneton; she did in some other videos. We sell a linen couche used in the video that is great for making ciabatta, French baguettes or other long loaves as well as round. It is a versatile baking tool whereas a banneton is good for one shape.
Is the humidity level of the oven a concern? I’m completely new to this, just bought 10 bags of the all-purpose in the USA to bring over to Toronto and although my Starter is coming along beautifully, I don’t want to waste such an expensive flour. I’ve read about people putting pans of water in the oven to up the humidity, but is that just not a concern with a Dutch oven?
Oh and are their plans to sell this flour in Canada? I’ve only found it online at $35 per 2lbs bag which is....a bit much.
If you are using a dutch oven there is no need to add humidity. Make sure to place the dutch oven into the oven while it is preheating. Once the loaf is placed in the the preheated dutch oven it will create the steam needed for a beautiful loaf of bread.
I started with my own starter and need to know the weight of one recipe of your levain. Your einkorn flour is amazing. Really active starter.
Hi Jane. Please email info@jovialfoods.com for assistance. So happy you like the einkorn flour and are enjoying baking with it!
One levain recipe yields 1 cup or 280 grams of levain.
Just getting started with Einkorn. I ordered the berries, and now realize that recipes call for all-purpose flour. Can I still use the berries after I grind them?
Wondering what you found out?? :) Im in the same delema. I did sift my flour for this one to make an all puropse, but i would love to not *have* to.
I only need to bake bread for just me so I did a half recipe. How would you adjust the cooking time for half the amount of dough?
Start by checking the internal temperature after 20 minutes. When done, the internal temperature should be 190 degrees.
3-5 hrs is a wide difference, how does one know when the dough is ready?
Let the dough rise by 40% to 50% (do not double). this will vary based on the strength of your starter and the conditions in your kitchen at the time you are baking.
Hello Jovial, To get this bread fermenting a longer time so that it can be even more digestible, can you let it proof/rise for 24 hours the first proof or even longer (instead of 3-5 hrs)? Thank you!
Due to the weak gluten that einkorn has, longer fermentation may cause a very dense loaf- because the gluten index is so low, it already is more digestible. But, some experimentation with the proofing times can be instructive. We recommend using cold proofing to develop flavor and keep it from overproofing.
When you say cold proof at what stage for the loaf bread