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100% Whole Grain Einkorn Sourdough Bread (Pan-Baked Method)

Name: 100% Whole Grain Einkorn Sourdough Bread (Pan-Baked Method)
Prep time: 20 min
Cook time: 18 d 22 h 10 min
Total time: 18 d 22 h 30 min
Yield: 2 loaves
Cuisine: oven
Ingredients: 300 g whole grain einkorn flour; 400 g water (room temperature); 200 g mature sourdough starter; 400 g whole grain einkorn flour; 300 g boiling water; 12 g salt; All of the levain (900 g)

2 loaves

porce

20 minutes

aktivní čas

56 years 9 months 18 day

celkový čas

Začít vařit

Ingredience

300 g whole grain einkorn flour

400 g water (room temperature)

200 g mature sourdough starter

400 g whole grain einkorn flour

300 g boiling water

12 g salt

All of the levain (900 g)

Pokyny

1. Build the Levain

Mix levain ingredients until fully combined. Cover and ferment at room temperature for 12–18 hours until bubbly and aerated.

2. Mix the Final Dough

Add the flour directly on top of the levain. Sprinkle salt evenly over the flour. Pour boiling water directly over the flour and salt. Mix vigorously until fully hydrated and no dry spots remain. The dough should resemble a thick batter.

3. Pan & Ferment

Divide evenly between two greased 7 × 4-inch loaf pans (8 × 4-inch also works). Smooth the tops with a wet scraper and press a line down the centre. Cover and ferment 35–45 minutes at room temperature until slightly puffed.

4. Bake

Preheat oven to 480°F / 250°C.Bake with steam for 25 minutes.Vent steam, reduce temperature to 440°F / 227°C, and bake an additional 25–30 minutes.

Internal temperature should reach 96–97°C (205–207°F).

5. Cool

Remove from pans immediately and cool completely (minimum 2–3 hours) before slicing.

Poznámky

Video: https://youtu.be/5XvlDnUhGVg

Výživové údaje

Velikost porce

1 slice

Kalorie

112

Celkový tuk

0.3 g

Nasycený tuk

0 g

Nenasycený tuk

Trans mastné kyseliny

0 g

Cholesterol

0 mg

Sodík

180.7 mg

Celkový obsah sacharidů

23.5 g

Vláknina

0.8 g

Celkové cukry

0.1 g

Bílkoviny

3.2 g