Einkorn malt poppy seed loaf

I used to be pleasantly stunned by this loaf. It is a 40% complete einkorn loaf, hydration 70%, with some barley malt syrup combined in and poppy seeds on the crust. All of the einkorn is within the in a single day levain. The excessive PFF makes this a quick bread to bake on the identical day as mixing – I combined it at 8:30 am, baked it at 12:30, and (do not frown) ate it at 2 pm with carrot lentil soup.

I wasn’t anticipating myself to develop robust emotions over this loaf (sure, intense relationship with bread), however I really beloved it. The marginally grassy flavour of einkorn paired with the deep, virtually caramel notes of the malt syrup, additional lifted by the nutty, virtually seaweed-umami crunch of the poppy seed-studded crust —- all that eaten recent, even virtually barely heat, with butter…. …. …….

Figures for a 610g loaf:

In a single day einkorn levain: 24g starter, 135g complete einkorn flour, 115g water

Ultimate dough: all the levain, 203g white flour, 128g water, 10g barley malt syrup, 5g salt

Course of

Levain took 11 hours to peak.

Blended the dough collectively and did 4 minutes of walk-and-stretch (my cell model of SF lol). Rested and did precise SF thrice throughout 3-hr BF at room temp 23C. Formed and proofed for an additional hour and baked at 220C for 33 minutes.

Might want to check out one other two or three kinds of loaves for an enormous bake arising subsequent weekend. The husband is organising a stag celebration and I am eager to supply ten loaves.