My first einkorn sourdough with Henry's new recipe!
@Colleen Vergara, @Candi Brown-McGriff, @Sandy Chong, @Henry Hunter Ok. So I baked my first einkorn sourdough loaf using Henry's fresh milled einkorn sourdough recipe. I did use all purpose einkorn flour, instead of fresh milled. I didn't get the oven spring that I wanted, but the flavor is very good, and the crumb is the best that I've ever had on an einkorn loaf. Also, because of the dough conditioners in the recipe (vitamin C powder, and sunflower lecithin), I THINK??🤔 the slices are so moist, it's unbelievable! 👏🏽👏🏽👏🏽. Every other einkorn loaf was good, but dense, although I didn't mind. Thank you, Henry for this recipe! I plan to get it down to a science!☺️
My boo-boos included using sunflower lecithin powder, instead of liquid, which the recipe calls for. But I missed that little detail until I already had most of the wet ingredients in my mixer bowl and saw that it said "combine the wet ingredients," aaaaand the sunflower lecithin was among them! 😳🥴🤦🏽♀️ I called myself reading the whole recipe several times, but somehow I missed that important detail. I realized that I would just have to go with the powder. Which I added to the wet ingredients. 🥴 Oh the clumps I had to remove!😂
My other boo-boo was based on timing, and I ended up putting my dough in the fridge after the two coil folds for a cold retard at 3:30 in the afternoon, because my levain grew to 75% after 7.5 hours! 😳😳. This is why I asked the question above about a 16 to 18 hour cold retard. Lesson learned… Henry's recipe called for no more than 14 hours. I will make sure that I keep it under 14, next time! I think that's what affected the oven spring, but I'm not quite sure???
Anyway, I am thankful for the fact that I can learn something from every bake. I'm not ashamed to post my successes or my not-quite-successes. 😉 The learning curve may still be high, but it's trending downward toward a level of comfort and consistency. Thank you all for your help!😊😊😊😊
I forgot to say that I did use the fermentation compass, and it was a tremendous help! Eight of the nine signals said my dough was ready! 👏🏽😉 What a valuable tool! Thank you, Henry, for the time you invested in that one, too!👏🏽👏🏽👏🏽
4
6 comments
My first einkorn sourdough with Henry's new recipe!
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by