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

• porcijos: 2 loaves
• aktyvus laikas: 20 minutes
• bendras laikas: 56 years 9 months 18 day

Ingredientai

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)

Nurodymai

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.

Pastabos

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

Mityba

• Porcijos Dydis: 1 slice
• Kalorijos: 112
• Bendras Riebalų Kiekis: 0.3 g
• Sočiųjų Riebalų Kiekis: 0 g
• Transriebalai: 0 g
• Cholesterolis: 0 mg
• Natris: 180.7 mg
• Bendri Angliavandeniai: 23.5 g
• Maistinė Skaidula: 0.8 g
• Bendras Cukraus Kiekis: 0.1 g
• Baltymai: 3.2 g