May 2nd experiment… 2 batch’s of dough mixed and gluten developed together but split into separate bulk fermentation vessels after gluten development was complete. Batch #1 will be risen to 35% and batch #2 will rise 45%. The flour is King Arthur bread flour and King Arthur whole wheat flour. King Arthur is not as strong of flour compared to the High Gluten flour I’ve been using. I think the high gluten flour is giving me a tighter crumb than King Arthur bread flour will give me at the same hydration. Formula: 100/75/2/20 DDT: 78°~82°f Recipe… 4 loaves 2000g bread flour 200g whole flour 1600g warm water… 100g held back to dissolve salt to be added after Fermentolyse 400g Hank 48g Total weight: 4248g 4:53pm: Hank met the flour. Mixed all flour, 1500g warm water and 400g Hank to a shaggy mass. Bench rest until 6:00pm. 6:00pm: added the 48g salt and 100g of water. Incorporating them using the Rubaud mixing method… just enough to fully mix everything in properly. Bench rest 30 minutes. 6:30pm: slap and folds until the dough became a smooth, shiny cohesive mass. Divided the dough into 2 equal portions and put them into separate bulk fermentation vessels. Both are 82°f. Moved both vessels to the heating pad thats set at 80°f. I tried to work the dough as little as possible to get it to the point of passing the windowpane test. This dough will not need any further gluten development folds during bulk fermentation. The fermentation process will take care of everything else while it’s raising the dough to 35% for batch #1 and 45% for batch #2. I’m expecting the 35% loaf to get a higher oven spring but a little tighter crumb than the 45% loaf. That I’m suspecting will be a little wider but have a more open crumb. I will bake 1 loaf from each batch today… same day loaves. I’ll put the other loaf from each batch in the fridge for overnight cold proofing. I like to see and taste the difference of same day loafs vs overnight cold proofed loafs.

This one started with a question. A member asked if I had a recipe for whole, fresh-milled einkorn, the kind you get from a local organic farmer, not the sifted commercial stuff. She'd tried baking with it and ended up with a dense loaf that dried out by day three. She wasn't doing anything wrong. Einkorn just doesn't behave like modern wheat. So I built one. Fresh-Milled Einkorn Sourdough is now live in the Recipe Pantry, and it's designed for the grain as it actually arrives in real kitchens. Whole. Fresh-milled. Full of bran, germ, and flavor. What's in it: - A 100% einkorn levain that adapts your starter to the grain before you bake - Optional 70/30 einkorn-spelt blend for better structure and shelf life - The traditional dough conditioner system (vitamin C and lecithin) that old Amish recipes have used for generations, with the science explained - Gentle handling, short bulk, and cooler bake temps because einkorn is fragile and browns fast - An overnight cold retard for flavor depth This is one of the oldest grains humans ever domesticated. It rewards bakers who learn its rules. Eat it day one, toast it day two, freeze the rest. If you've been curious about ancient grains, this is your way in. Recipe link: https://pantry.bakinggreatbread.com/recipes/fresh-milled-einkorn-sourdough A yeasted version is coming for anyone who wants the same flavor on a same-day schedule. Drop a comment if you bake it. I want to see how it turns out. Henry ⭐🔥