Levain should be ready in 10 hrs Mix the dough; do 3 stretch and folds every 15 minutes if kept at 75F ( if it’s cooler in your kitchen do s/f every 20-25 minutes); bulk proof for 3 hrs; divide; proof for 1 hr ; preheat oven to 450 F; bake with the steam for 10 minutes; then no steam at the same temperature for 20 minutes , checking on it on the last 5 minutes.
Absolutely Beautiful Bread. Cannot believe this is a new channel. Maybe I misunderstood. You did such an Awesome job😊 I saved, liked and subscribed. Can’t wait to watch more of your videos❤
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.
Can you please add a written description of the folding/resting/folding/resting process to go with the recipe? The recipe and result looks amazing! I am new to einkorn flour and sourdough baking.
unfortunately ciabatta bread (i'm italian) needs high idration and strong flour... but, in my opinion, einkorn/dicoccum/spelt triticum is a nice grain along with rye 🙂@@traditionbread500
I guess that's why you don't get the beautiful big holes using einkorn. But the taste and nutrition make it so worthwhile to get as close to ciabatta as possible! Did you use Carla's recipe from Jovial? THANK YOU for your well- done video
@@Admin-nj5vc absolutely. with einkorn flour it is impossible to get large holes. but in terms of flavor and nutritional values there are certainly advantages
Levain should be ready in 10 hrs
Mix the dough; do 3 stretch and folds every 15 minutes if kept at 75F ( if it’s cooler in your kitchen do s/f every 20-25 minutes); bulk proof for 3 hrs; divide; proof for 1 hr ; preheat oven to 450 F; bake with the steam for 10 minutes; then no steam at the same temperature for 20 minutes , checking on it on the last 5 minutes.
EXCELLENT LOAVES.....Thank you for sharing the recipe.
Елена Прекрасная!Комментарий и подписка в поддержку Вашего канала!!! 🌷🌷🌷
Спасибо огромное Тамара!! 🌷🌷🌷
Beautiful bread!
Absolutely Beautiful Bread. Cannot believe this is a new channel. Maybe I misunderstood. You did such an Awesome job😊 I saved, liked and subscribed. Can’t wait to watch more of your videos❤
Thank you so much!
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.
Thank you!!
Can you please add a written description of the folding/resting/folding/resting process to go with the recipe? The recipe and result looks amazing! I am new to einkorn flour and sourdough baking.
Thank you ! Sure, I will add description later today.
It’s posted
This isn't a ciabatta bread! But it's a nice einkorn bread!
Thank you!!
unfortunately ciabatta bread (i'm italian) needs high idration and strong flour... but, in my opinion, einkorn/dicoccum/spelt triticum is a nice grain along with rye 🙂@@traditionbread500
@@Antonio-sd5yn yea, I figured you must be Italian 😃. Yea, you are absolutely right,with Einkorn it’s not possible to go for a high hydration,
I guess that's why you don't get the beautiful big holes using einkorn. But the taste and nutrition make it so worthwhile to get as close to ciabatta as possible!
Did you use Carla's recipe from Jovial?
THANK YOU for your well- done video
@@Admin-nj5vc absolutely. with einkorn flour it is impossible to get large holes. but in terms of flavor and nutritional values there are certainly advantages