Baking with Einkorn: A Beginner's Guide to Ancient Grain Sourdough

Einkorn sourdough – it sounds fancy, but it's surprisingly approachable! In this tutorial, we'll break down Grant Bakes' recipe for an easy, whole-grain einkorn sourdough bread. Einkorn is an ancient grain, known for its digestibility and delicious nutty flavor. This recipe showcases how to work with a flour that's lower in gluten, resulting in a wholesome and satisfying loaf. Let’s dive in!

Understanding Einkorn Flour

Einkorn flour differs from standard wheat flour due to its lower gluten content. This means it behaves a bit differently in baking, requiring a slightly adjusted approach. Think of it as similar to working with rye flour – it doesn't need the extensive kneading and gluten development that wheat bread demands. This recipe embraces that characteristic, prioritizing ease and digestibility.

The Recipe Breakdown & Techniques

Starter Preparation: The Foundation of Flavor

Grant starts with a simple starter build: 25g of existing starter, 50g of water, and 50g of einkorn flour. He emphasizes that the consistency will be thinner than with bread flour, resembling a pancake batter. Letting it rise overnight at room temperature until doubled is crucial for activity. Don't worry if your starter is a bit dark from previous rye feedings – it'll still work beautifully!

Dough Mixing: Gentle is Key

Accuracy is important in baking, so Grant uses a digital scale to measure ingredients. He combines 325g of water, 100g of active starter, 20g of honey (or your preferred sweetener), and 450g of einkorn flour, followed by 10g of salt. The mixing method is straightforward – just enough to combine the ingredients and eliminate dry flour, creating a thick, concrete-like dough. This gentle approach respects the delicate nature of einkorn flour.

Bulk Fermentation: The Rise to Puffy Perfection

The dough undergoes a bulk fermentation for approximately three hours at room temperature. Grant advises against over-fermentation, a common pitfall with whole grain doughs. He calls the rise over when the dough is puffy and shows signs of fermentation, even if it hasn't doubled in size.

Shaping & Proofing: Pan-Shaped Simplicity

The shaping process is incredibly simple: the dough is scooped directly into a 2-lb loaf pan. Flattening it gently with a wet spatula ensures even distribution. The final proofing stage is also in the pan, allowing the dough to rise almost to the top. This creates the familiar loaf shape.

Baking: Steam for a Beautiful Crust

Before baking, the oven is preheated to 450°F with a steam tray. The bread bakes for 20 minutes with steam, followed by 15 minutes without steam to achieve a deep, golden-brown crust. Remember Grant’s cautionary tale about avoiding glass baking dishes when creating steam!

Cooling: Patience is a Virtue

Allowing the bread to cool completely (at least 1-2 hours) is essential to prevent a gummy texture. The final result is a moist, tender loaf with a delicious nutty aroma.