Sourdough Einkorn Molasses Miche · Crust & Crumb Academy

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Sourdough Einkorn Molasses Miche

Einkorn is an ancient grain.

The recipe is a sourdough loaf with 74% hydration, 2% salt, 9% molasses, and 3.4% KA Artisan Bread Topping.

638 grams of flour, 55% KA bread flour, 30% Bluebird Farm’s Einkorn flour, and 15% KA whole wheat flour.

1,200 grams total.

I used 20% ‘Stiff Sourdough Levain’ for this recipe. Its ingredients are included in the percentages above.

Proofed in a 12-inch banneton with an overnight cold retard.

Open-baked on a stone with added steam.

Lessons learned:

1. How to make a ‘Stiff Levain' (64% hydration) with 20% inoculation from your 100% hydration starter.

With an overnight build of:

2. Einkorn is an ancient grain that needs to be handled differently than wheat flour.

Knead less. Einkorn has weak gluten, so over-kneading doesn't help; it can make the dough more sticky. Stick with a no-knead method.
Don't overproof. Because einkorn's gluten is weak, you should underproof the dough and only let it rise by 40–50%. I bulk proofed to 50% at 75°F.
Autolyse. Einkorn absorbs liquid more slowly than regular wheat. It looks a bit loose after the mix. Add the salt with a few stretch and folds.

The King Arthur ‘Artisan Bread Topping’ is mixed seeds. It includes 'anise seeds.'

The Einkorn, molasses, and anise seeds are a match made in heaven.

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