Hello fellow bakers!
It's been awhile, the problem was wheat. I was having real problems digesting modern wheats, I gave up for a long time until I saw a few YT videos on some of the ancient grains. They worked, at least Einkorn and Kamut did, haven't tried Spelt yet but thought I'd see if I could make a decent Einkorn loaf first. I'm getting there and this is close to what I want.
Pretty standard, still playing with the measurements and I switched berries which made a big difference.
500 gms fresh ground berries
200 gms starter
300 gms water
10 gms salt
40 mins at 450F in a preheated pot to 500F preheated for 30 mins. Then I took the lid off and baked another 10 mins.
I did try several boule's but this time a pan loaf.
I really like the taste of this bread, in fact more than the modern wheats.
Rob
Hi Rob,
The loaf looks very nice. Good luck with your gut issues and finding flours to suit. I might be in Australia, but I think your picture is upside down :)
Cheers,
Gavin
It's an upside down bread!
My go to recipe for wholegrain einkorn it...
Mix it enough so that everything is fully incorporated. Don't overdo it as the more einkorn is kneaded/mixed the stickier it gets. Portion out into a prepared loafpan. Let it rise. Bake.
The no-knead approach.
Thanks,
I'm still playing with quantities.
That looks like a very wet dough?
Emmer might be another possibility. I think it's easier to work with than einkorn, and it tastes good.
TomP
Thanks, it's on the list.
This is my latest loaf, I've been making smaller loaves to test different ideas:
450 g einkorn berries
90 g starter
270 g water
1/4 tsp yeast
1/2 tsp sugar
I think I'll wind up somewhere around where Abe's numbers are above. I may cut out the sugar but it's so little I don't mind it and I'm not against a small amount of yeast either so I may leave that in after tasting.