Complete Einkorn experiments | The Contemporary Loaf

I requested the husband for a bread problem yesterday and he stated why not make an ethereal and never dense free-form 100% historical grain loaf?

I assumed I would as nicely take the chance to conduct some experiments relating to hydration ranges of levains, pH ranges and ensuing crumb/style. Since I did not have sufficient emmer left, I went with einkorn. (Forgot I had an unopened bag of Khorasan within the cupboard – rattling! Subsequent time.)

I started final night time by making three totally different levains.

Levain 1 had starter:einkorn:water ratio of 1:4:4, totalling 108g (I name this the liquid einkorn levain).

Levain 2 had starter:einkorn:water ratio of 1:4:3, totalling 96g (I name this the stiff einkorn levain).

Levain 3 had starter:rye:white AP:water ratio of 1:2:2:4, totalling 108g (I name this the rye-AP levain, and it is basically a refresh of my mom tradition).

I anticipated Levain 1 to be essentially the most acidic, and Levain 2 to be the least acidic.

Levains after rising in a single day for 11 hours at 20 levels:

I am not so stunned that the rye-AP levain rose greater than the liquid Einkorn levain, however I am very stunned that the stiff Einkorn levain rose to nearly as excessive because the liquid Einkorn (do not forget that the stiff levain is 12g lower than the others).

pH ranges:

Rye-AP levain: 4.05; Stiff Einkorn levain: 4.33; Liquid Einkorn levain: 4.22

I am so stunned that the Rye-AP levain grew to become extra acidic than the Einkorns. We are able to additionally see that the stiff Einkorn levain is much less acidic than the liquid Einkorn levain.

I proceeded to make three mini loaves by including 78g of Einkorn to every levain, and water to make as much as 75% hydration of the whole loaf. BF and closing proof took 4.5 hours – not shocking on condition that PFF is 40%. Added poppy seeds, walnuts and cranberries. I baked them at 220 levels for 25 minutes.

Outcomes:

It is onerous to see from the image, however the rye-AP had a considerably higher rise, adopted by the one made with the stiff levain, after which the one with the liquid levain. All loaves had the identical 75% hydration.

Crumb pictures:

I subjected the husband to a style take a look at.

In first place was the loaf made with rye-AP: “This loaf has fairly a pleasant flavour. It is essentially the most bready of all three loaves.”

In second place was the 100% Einkorn loaf made with stiff starter: “This has an attention-grabbing crust. It is nearly like a cookie crust quite than a bread crust. Style may be very earthy and nutty.” (Agreed. The crust is actually attention-grabbing.)

In third place was the 100% Einkorn loaf made with liquid starter: “I do not know what to say about this. It is fairly much like loaf quantity 2 however somewhat extra dense, barely extra bitter, much less ethereal.”

So there we’re. Takeaways for me for future 100% Einkorn loafs: Use a stiff starter, amplify loaves, and I feel retain the identical hydration (messy, however very nice crumb). It was very shocking to me that with simply 20% of AP in an in any other case complete grain loaf, dealing with, rise and crust/crumb profile can change fairly considerably.