Thanks so much for this recipe! My wife is very gluten intolerant and has not been able to eat “normal” bread for 6 years. Through research I came upon your Einkorn. I made this whole grain sourdough in hopes that she may be able to eat it. Viola! She has been able to eat this without any bad side effects. Thank you for the Einkhorn recipes😎
Nice teaching video. Oddly enough, I had the concept that it was difficult to make einkorn bread. However, this video encouraged me to try. Thank you so much
I did the math and yesterday made a mixed loaf of all purpose einkorn and whole wheat einkorn - deliziosa!!! I love your tutorials and cookbook. TY! :)
Cee Gee Will you please let me know what is the formula or measurements you use for mixed loaf? I am new to baking sourdough bread and hate to waste flour until I find the proper mixed combination. Thank you in advance.
Thanks for the video! I just used it to make my first loaf of bread ever. 'Wasn't sure if it was going to work, but so much fun playing with the starter and levain, and my husband got really excited waiting for the final result. We couldn't wait and cut into it as soon as it came out of the oven and stood in the kitchen devouring slices. Delicious! I made a few rookie mistakes like forgetting to turn the temperature down after taking the lid off of the dutch oven, so it came out very crispy. But I can't wait to do it all again next weekend.
Aha! Finally, some good information about einkorn sourdough! I had some frustration with my first attempt, but I was also mixing a much higher hydration. The dough just wanted to run like a soup if I left it alone for more than 15 minutes. In the end, it did actually rise, and held its shape for baking, but only because I stuck it in the fridge for several hours before baking. It didn’t rise quite as well as yours. Nice job! And yes, this make some of the best bread on planet earth!
This is so amazing. I actually just bought your book. I have a grain grinder and einkorn wheat berries. I am going to start making a sourdough today and when I got that ready will buy a Dutch oven. Your videos are so amazingly helpful. I hope you do more videos on the whole grain type breads 😊
Christina, it took 9 days for my starter to be ready. It’s worth the patience and wait. Two months later, my family is enjoying wonderful sourdough bakes. Good luck and have fun!
These are great videos!! Thank you so much. I ordered wheat berries, the dough mixer, cloth and book from you. I also got a Dutch oven, grain mill and a few other things! I’m ready to try einkorn. More whole grain freshly ground recipes with the sour dough start please. Specifically a recipe that is mildly sour. We don’t use manufactured yeast at all but my kids prefer a mild sour taste.
Thank you. You are an excellent teacher love your style. I just make the best Einkorn Whole grain sourdoughs loaf and feel so happy. The best teacher online !!!!!
I started baking rye bread in the mid-80s, when I was studying engineering and had to live on a rock. I acquired a Hawos Billy 200 grinder 14 years ago. Since then I have baked 100% whole grain rye bread with 3/8 parts spelt and 5/8 parts sweder rye. I try to bake wholemeal bread from the old varieties of wheat, spelt, emmer, øland, einkorn, but I think they become too heavy. I sometimes sift the flour down to 70%, but then I get less fiber and fewer nutrients. I am learning for the first time from You, that it is not recommended to knead dough from ancient wheat. Useful information. Some believe that the bran cuts the gluten strings, some believe that it is the weight of the bran that the gluten cannot bear. In any case, if you remove bran and other things, the gluten concentration will be higher and some weight will disappear. I haven't been able to find anything scientific about it. Regardless, if you sift the flour down to 80-70% wholemeal flour, will it then correspond to all-purpose flour, or is something more done with all-purpose flour. I cool the wheat grains in the freezer before grinding the grain. The temperature rises by 20 °C in the grinder, the temperature of the flour is kept below 20 °C. Thank you very much for very informative videos. I made pasta from 100% spelt but it is too fragile. Now I have bought some Kamut grain to make pasta from. I try first with 100% Kamut and then gently combine eggs and flour together.
Thank you! I followed all your lessons and bought your book. My einkorn whole grain starter is doing well. The whole grain boule turned out great however your lesson will help solve a few whole grain mysteries. Baking tomorrow. Perfect timing.
Just took it out of the oven, even considering it getting stuck, it still turned out pretty nice!! Yippeee!😊🥞Also made the buttermilk pancakes from the cookbook. My husband said “these are the best pancakes I’ve ever had”...I added frozen blueberries. Thanks for a lovely cookbook, Carla!
I used same recipe as here and instead einkorn used spelt. This recipe is genius. No need to mix, and bread is amazing every time. I have to say that i sieve the flour and take out the bits and grind them in a coffee grinder. That way i have less akin breakage. Thank you!!!! I tried so many different recipes and combinations and this one is the best. I wish i could share my pictures here bc you made me succeed! I was ready to give up. Thank you again!
Awesome ...followed all your direction and steps in detail (using Jovial whole wheat Einkorn flour of course👍) didn’t skip any of your instructions. The bread came out like the picture on your cookbook👍👍👍. And the smell of the Einkorn bread even during proofing was amazing in my kitchen. Personally, I really like the whole wheat Einkorn flour to work with since for me it takes minimal kneading and handling . So easy to shape too. I used a well floured banneton basket. Now the hardest part is slicing this pretty looking bread.. Thanks so much for your video.
thank you for your amazing videos....from start to finish you include all the details and I appreciate the review screens as well....my dough is resting and I look forward to the bake tonight..thank you from Canada
I love your cookbook and products! I have bought cookbooks my whole life and have many, but this is the single best cookbook I have ever had and I am making most of the recipes - I live in this cookbook! I have been determined to figure out how to make good whole grain bread and was about ready to call the company with questions, so this video is perfect timing! I only have a large toaster oven at this point, so I have to adjust length of cooking time as it only heats to 425. And, I only have cast iron bread pans I stack for a Dutch oven. I used to make 6 loaves in an hour with hard red wheat, but I want the most nutritious food for my family, so the effort is worth it. Even my imperfect breads are a big hit with my family and our digestion has significantly improved, a health bonus we did not expect. We love Jovial!
Excellent video. Great tips, and such a lovely lady and kitchen. How wonderful the marble tops are for working with your dough! Thank you so much for sharing your time and knowledge with us!
A casserole dish, ceramic pot or cast iron pan work well. You will lose the 'steam' benefit of a lidded Dutch oven which helps develop the crust, but these are great alternatives.
Hi.... thank you so much for teaching so beautiful! Today I finished that beautiful bread... started yesterday afternoon and it was ready today afternoon.... finished at night...I think in mass it is too cold... but it turned beautiful!
I just got the einkorn recipes book and can't wait to try different recipes even though I can't find all purpose einkorn flour anywhere. I noticed a mistake though at page 14th, sourdough levain. Should be 96gr whole grain einkorn flour
A strong starter and practice are the two things I recommend just beyond the 'weigh your ingredients' advice. Einkorn has weak gluten so you will not get a large rise or big open crumb. Whole grain will also yield a slightly denser crumb than our all purpose flour. Our AP flour is NOT white flour and while it is not whole grain, it is easier to work with.
Carla, my first loaf....rose fantastic...floured the banner on really well...when I went to turn it into the preheated dutch oven, the darn thing stuck a bit and landed on the side of the pot!!! I was so bummed...my perfect loaf....😫😳
Great info. Can you ask Carla a question. Is there any advantage found an autolyse and if so how would you modify the recipe. I can handle a wetter dough.
Do you have a favorite brand for banneton basket, bread lame, stainless steel scrubbing sponges, and the bread loaf U.S. tins you mentioned? Just got your book and starting baking already, thank you!!
oh, i really wanted to see how it looks inside :( the website doesn't have any picture either. But thank you very much for the detailed instructions and explanation.
I love this recipe and I also have your cookbook! I am wondering how this recipe would be adjusted if I wanted to sour all my flour 7-8 hours rather than start with a levain. Thank you!
You will need 10% of the weight of the flour in starter in the dough. Then you would need to add the portion of the flour and water from the levain portion into the main recipe, and let it rise overnight.
I have made this bread twice, and while it smells and tastes great, the bottom always comes burned.The first time I followed the instructions and baked it at 500° with the lid on, and 475° without the lid.The bottom was completely black and hard as a rock, and everything around my stove was either boiling or burning hot (including the granite counter top). Second time I baked it at 450° with and without the lid, and the bottom was burned again, but not as much as the 1st time.I will probably have to lower the heat again next time. My cabinets,counter top, everything in the cabinets and on the counter top was burning hot.Not sure how many people can afford to have their oven at such high temperature for such a long time.
The reason the final dough is cracking is because its too dry and the dough is not incorporated properly. Einkorn can be mixed in a standing mixer but you need to have the appropriate hydration and technique.
Was thinking about that.What would be the proper hydration? I always make my starters (gluten-free and einkorn) at 100%. My whole grain millet sourdough bread looks beautiful, and even though it doesn't have any gluten, it has a higher rise than this einkorn bread. I see everyone using low hydration, and not letting the bread over proof. My gf sourdough recipe also calls for not letting it over proof, but I ignore that and let it double in size.The final bread is very high for a gf bread honestly, so I think I will try let it proof longer on this one too, and use higher hydration on the starter.
First make sure your starter is strong and active before making the dough. A strong and active starter before mixing will rise much better. I never use instant yeast. Next sift the flour after it is milled. You will pull a lot of bran by doing so and the gluten will improve as well as absorption. I usually go with 50/50 Einkorn and Bread flour to increase height and crumb texture unless you prefer the denser loaf. At 50/50 you can go around 77% hydration if your climate is normal. this means the total water is 77 % including the water in the starter. I keep my starter in the consistency of thick waffle batter, sometimes adding more flour only if it becomes too runny.. If you want to do 100% einkorn you need to go closer to 82% and make sure you have a 30 minute Autolyse before adding starter. When it is mixed the final dough should be slightly sticky and stretch without breaking at least 6 inches. You have to have a bulk fermentation until it is at least doubled. Souring helps with digestion and flavor. Stretch and fold at least 3 times before shaping and let it proof in your basket in the refrigerator until it rises. Bake with a lot of humidity. I never have cracking unless the dough is dry or not mixed enough. There are so many tiny details in bread making that each need to be accomplished with discipline. I am always learning or improving something. @ely42609 @@ely42609
Thanks Carla! I made my first loaf - turned out pretty good. I'm wondering though how to manage the starter moving forward? Do I still need to feed daily? Maybe you can do a short video just on managing the starter! XO
@@claudia2131 By sighting the bran out of the einkorn in the beginning and then adding it back in before you put it in the fridge for the long cold rise. Just try it you will be very pleased with the result
It is very dense and that could be why she didn't show it. I have made it and it is a dense dough to make it less dense remove the bran by sifting it and then on your last turn add the bran back in and you will see a much better rise, I will say this it has the absolute best flavor so it is worth it!
You’re super accurate with all your ingredients and then you throw in a “batch” of levain. What’s a “batch”? Is that a measuring unit? Nevertheless, great video. Thank you. I wish you showed the crumb too.
@@JovialFoodsInc If I understand the information provided in the levain link, one "batch" equals 280 grams? Great video! I can't wait to try this myself.
It is a very sticky dough due to the weak gluten proteins; be sure to weigh your ingredients and be careful not to overproof which will make the dough even slacker and harder to handle.
Wonderful video!Just placed an order on your website for einkorn kernels for making bread for my kids.I have celiac and they are sensitive to gluten,but ok with this type of wheat.They've been eating a few times some baked good with jovial flour and they were all fine.I have never baked with this flour,and it has been close to 20 years since I baked with regular wheat.I have plenty of time as a stay home mom,so my kids can have some good,healthy foods. I can't wait to get my kernels,make the flour (love my Komo mill) and start making this bread. I would like to know if using a benetton proofing basket helps in any way.Just got one and not sure if I should use it or not. Thank you so much!
I beg pardon if you addressed this during the film but I can't find reference to it:. looks like about a 3 or 4L iron pot you're using for the baking. I have a 2L on hand; can you imagine that the 2L would be adequate for the amount of flour and starter you used for this recipe? Thank you.
I've been doing sourdough for about a year and love it. I've mixed whole wheat with regular flour but want to do all grain like this. Great video! Where can I get a cloth like you used. What brand is your grinder. I really want to do whole berries.
Thanks for your excellent video. I recently read that parchment paper can leach plastic silicon into the food it touches. Is there a way to make this bread without the parchment paper?
First of all - Happy, full of Hope, Joy & Love New Year to You All !!!!. Thank you for your tutorials. I made the bread yesterday - my 1st attempt; I have poor my heart and soul into it. I has a lovely crust and nice taste but... it came out very heavy and soggy inside. Does anyone have any suggestion what I have might done wrong? Have a good 1st day of the New Year :-)
Just tried it too yesterday. Definitely need to improve on the rise or heaviness. It did fully bake inside and the taste is great. Will give it another go in a week.
@@JovialFoodsInc What about adding a little dry yeast? If that is OK, would I add it to leviain or when making the final dough. Thanks for your replies.
Hi, if I bake with 100% fresh milled whole spelt flour can I use the same recipe and technique? I am having a hard time finding something that works with spelt 100% whole grain. Any ideas and thoughts would be greatly appreciated. Thank you!
@@JovialFoodsInc well, i baked today using a different recipe with spelt and i followed your way of doing it to the dot. Beat bread ever so far! Tomorrow will use your recipe and try again with spelt. Do you really use 280g of starter? Or is it less after the fermentation? Seems like a lot compared to what other people are doing. Maybe with whole grains one should use more? Thank you for your help in this journey
Einkorn has very different properties than modern wheat, including modern whole wheat, so you couldn't swap out the flour and have the same results. Thank you for reaching out. Good luck.
Carla has answered this type of question before and offered this recipe when substituting sprouted einkorn flour - jovialfoods.com/sprouted-einkorn-french-boule. She suggested that its "methodology will work for any sourdough recipe, even those made with sprouted flour. [The sprouted einkorn french boule recipe] has no turning so you do not have to add extra flour. Good luck!”
Since it is an artisan loaf and a bit bigger, it probably would not fit perfectly so we recommend one of whole wheat sandwich recipes for best results.
I went onto the Jovial Foods website for the recipe and found this video too. However the measurements are different, which one is the correct one? I tried the printable version on the website, but maybe I should try this one too! Thank you for sharing, just wanted to ask :)
A batch of levain (which is made from the starter) is 280 grams/ 1 cup. You use 30 grams of starter to make a batch of levain. We have a link to the levain video in the recipe for further explanation.
I've frozen a couple loaves for our road trip in a couple days. I'm just wondering how to store it in the car? If I pull it out in the morning and it's in a freezer bag, do I leave it in the bag or should I transfer it to something else? Should I have it in a paper bag? I want to be able to keep it going for a few days as we travel and go in and out of hotels for a few nights.
Keeping it in the freezer bag will retain hydration and transferring to a paper bag might allow it to dry out quicker. Just watch for too much moisture when it thaws that could make portions soggy; venting the bag a little bit would help.
Thank you for the recipe. I just started the whole grain sourdough starter few days ago and can't wait to bake this bread. I am curious as to oven temperature. Can this bread be baked at 450? if so how long would you suggest to try out? Much appreciate your videos, I come back to them all the time.
Thanks for the recipe, I am just making your sandwich loaf and then shortly after the while wheat boule but I was wondering why use fat I.e. butter in a sandwich loaf recipe but no fat added in this whole wheat boule? Can you please please reply? I found that fat make it last lo ger, more moist and not so hard crust. Can I use some in this recipe or will it mess it up? Thanks
Just FYI you written instructions above don’t mention baking it at 500 degree with the lid on for 20 minutes before taking the lid off and lowering the temp to 475 degrees for 20 more minutes like the video suggests.
I love your videos. My biggest question is water temperature. How on point do we need to be with the 100 degrees in the levain and dough making? I feel like I stress myself out with waiting for my water temp to drop to exactly 100 before pouring it in.... can it be within a couple degrees each way?
Good question! a bit cooler would be better than too hot. Hot could kill the yeast organisms you are trying to cultivate. Warm to the touch (handwashing temperature) is good!
Yes, our no knead recipe calls for 6 cups/720 grams of all purpose and 7 1/4 cups (696 g) of whole wheat flour. Weighing your ingredients assures the best results.
@@JovialFoodsInc And with only a quarter teaspoon of yeast. I think I’m about to be in for an experience! Ha ha the oven is heating now. Thank you for your response so quickly
@@bcmagnolia1170 it is an overnight artisan loaf so the long slow rise is doable with the small bit of yeast, just like the classic NYT no knead recipe!
@@JovialFoodsInc I’m calling it my Jesus loaf because with mostly just wheat and water it is probably as close to something he ate as you could possibly get. Ha ha
I hate to be a pain, but I so want to get this right. When you say to use the whole batch of starter, I’m assuming that’s after you take out the 10% for feeding?
Our online store sells the linen couche and yes, store bought yeast works and is offered as an option on many of our cookbook and online recipes. this is a sourdough series but please check here for regular yeast recipes: jovialfoods.com/recipes/
Can you please tell me if I can start with an all purpose sourdough starter and add einkorn flour to make the levain? How many grams of levain should be added to this recipe?
Thanks so much for this recipe! My wife is very gluten intolerant and has not been able to eat “normal” bread for 6 years. Through research I came upon your Einkorn. I made this whole grain sourdough in hopes that she may be able to eat it. Viola! She has been able to eat this without any bad side effects. Thank you for the Einkhorn recipes😎
That's just great!
Was she able to tolerate it ? My husband is also intolerant and I’m hoping this will be a good alternative
Just made it. So nutty, flavourful and delicious. The best whole wheat bread I ever ate. Thanks for the recipe!
I love the way you review for us. It is an ideal way to learn and makes me feel smart and memory-retentive of the process.
You are a legend. The hero we need but we don't deserve
She just seems like such a sweet and kind person. I'm trying this tomorrow, levain already going.
I love your Einkorn flour! It has been so healthful for me!
Calm and soothing voice. I'd listen to what ever you say
I love your relaxed tone and your charming manner thank you soo much!
Nice teaching video. Oddly enough, I had the concept that it was difficult to make einkorn bread. However, this video encouraged me to try. Thank you so much
I did the math and yesterday made a mixed loaf of all purpose einkorn and whole wheat einkorn - deliziosa!!! I love your tutorials and cookbook. TY! :)
Cee Gee Will you please let me know what is the formula or measurements you use for mixed loaf? I am new to baking sourdough bread and hate to waste flour until I find the proper mixed combination. Thank you in advance.
Thanks for the video! I just used it to make my first loaf of bread ever. 'Wasn't sure if it was going to work, but so much fun playing with the starter and levain, and my husband got really excited waiting for the final result. We couldn't wait and cut into it as soon as it came out of the oven and stood in the kitchen devouring slices. Delicious! I made a few rookie mistakes like forgetting to turn the temperature down after taking the lid off of the dutch oven, so it came out very crispy. But I can't wait to do it all again next weekend.
Yay!
Aha! Finally, some good information about einkorn sourdough! I had some frustration with my first attempt, but I was also mixing a much higher hydration. The dough just wanted to run like a soup if I left it alone for more than 15 minutes. In the end, it did actually rise, and held its shape for baking, but only because I stuck it in the fridge for several hours before baking. It didn’t rise quite as well as yours. Nice job! And yes, this make some of the best bread on planet earth!
This is so amazing. I actually just bought your book. I have a grain grinder and einkorn wheat berries. I am going to start making a sourdough today and when I got that ready will buy a Dutch oven. Your videos are so amazingly helpful. I hope you do more videos on the whole grain type breads 😊
Thanks so great, and we will be doing more whole grain videos. Good luck with your starter, just keep refreshing and don't give up!
Christina, it took 9 days for my starter to be ready. It’s worth the patience and wait. Two months later, my family is enjoying wonderful sourdough bakes. Good luck and have fun!
These are great videos!! Thank you so much. I ordered wheat berries, the dough mixer, cloth and book from you. I also got a Dutch oven, grain mill and a few other things! I’m ready to try einkorn. More whole grain freshly ground recipes with the sour dough start please. Specifically a recipe that is mildly sour. We don’t use manufactured yeast at all but my kids prefer a mild sour taste.
Thank you. You are an excellent teacher love your style. I just make the best Einkorn Whole grain sourdoughs loaf and feel so happy. The best teacher online
!!!!!
Thank you!
Thank you for sharing this video! Looks good. I am going to try.
I was looking for a bread recipe. No milk, no cream sugar add.
Thanks God I find you.
I started baking rye bread in the mid-80s, when I was studying engineering and had to live on a rock. I acquired a Hawos Billy 200 grinder 14 years ago. Since then I have baked 100% whole grain rye bread with 3/8 parts spelt and 5/8 parts sweder rye. I try to bake wholemeal bread from the old varieties of wheat, spelt, emmer, øland, einkorn, but I think they become too heavy. I sometimes sift the flour down to 70%, but then I get less fiber and fewer nutrients. I am learning for the first time from You, that it is not recommended to knead dough from ancient wheat. Useful information. Some believe that the bran cuts the gluten strings, some believe that it is the weight of the bran that the gluten cannot bear. In any case, if you remove bran and other things, the gluten concentration will be higher and some weight will disappear. I haven't been able to find anything scientific about it. Regardless, if you sift the flour down to 80-70% wholemeal flour, will it then correspond to all-purpose flour, or is something more done with all-purpose flour. I cool the wheat grains in the freezer before grinding the grain. The temperature rises by 20 °C in the grinder, the temperature of the flour is kept below 20 °C. Thank you very much for very informative videos. I made pasta from 100% spelt but it is too fragile. Now I have bought some Kamut grain to make pasta from. I try first with 100% Kamut and then gently combine eggs and flour together.
Thank you! I followed all your lessons and bought your book. My einkorn whole grain starter is doing well. The whole grain boule turned out great however your lesson will help solve a few whole grain mysteries. Baking tomorrow. Perfect timing.
GIa Yaffe Did the bottom of yours burn pretty crisp? My boule turned out great and taste great but the bottom was burnt. We had to slice it off.
Just took it out of the oven, even considering it getting stuck, it still turned out pretty nice!! Yippeee!😊🥞Also made the buttermilk pancakes from the cookbook. My husband said “these are the best pancakes I’ve ever had”...I added frozen blueberries. Thanks for a lovely cookbook, Carla!
I used same recipe as here and instead einkorn used spelt. This recipe is genius. No need to mix, and bread is amazing every time. I have to say that i sieve the flour and take out the bits and grind them in a coffee grinder. That way i have less akin breakage. Thank you!!!! I tried so many different recipes and combinations and this one is the best. I wish i could share my pictures here bc you made me succeed! I was ready to give up. Thank you again!
This is great!
You are a good teacher and nice voice, thanks
Awesome ...followed all your direction and steps in detail (using Jovial whole wheat Einkorn flour of course👍) didn’t skip any of your instructions. The bread came out like the picture on your cookbook👍👍👍. And the smell of the Einkorn bread even during proofing was amazing in my kitchen. Personally, I really like the whole wheat Einkorn flour to work with since for me it takes minimal kneading and handling . So easy to shape too. I used a well floured banneton basket.
Now the hardest part is slicing this pretty looking bread..
Thanks so much for your video.
Glad to hear you had success and some wonderful einkorn bread to enjoy!
I really appreciate how this video was made! the little review points helped me a lot!
An exceptionally well produced and presented class in dealing with what is a tricky flour to master. A splendid looking loaf.
why thank you!
thank you for your amazing videos....from start to finish you include all the details and I appreciate the review screens as well....my dough is resting and I look forward to the bake tonight..thank you from Canada
Thank YOU!
I love your cookbook and products! I have bought cookbooks my whole life and have many, but this is the single best cookbook I have ever had and I am making most of the recipes - I live in this cookbook! I have been determined to figure out how to make good whole grain bread and was about ready to call the company with questions, so this video is perfect timing! I only have a large toaster oven at this point, so I have to adjust length of cooking time as it only heats to 425. And, I only have cast iron bread pans I stack for a Dutch oven. I used to make 6 loaves in an hour with hard red wheat, but I want the most nutritious food for my family, so the effort is worth it. Even my imperfect breads are a big hit with my family and our digestion has significantly improved, a health bonus we did not expect. We love Jovial!
That's great news Kathleen!
Excellent explanation. Thank you very much!
Those cracks are just another added nook and cranny! The best lol. Thanks for sharing ❤
This turning motion reminds me of the stretch and fold technique I use to make ciabatta
thaaanks im baking it now!
Followed directions exactly came out great looks just like the picture Thank you
excellent!
Excellent video. Great tips, and such a lovely lady and kitchen. How wonderful the marble tops are for working with your dough! Thank you so much for sharing your time and knowledge with us!
What’s the alternative to a Dutch oven if you don’t have one for someone that’s just starting .
A casserole dish, ceramic pot or cast iron pan work well. You will lose the 'steam' benefit of a lidded Dutch oven which helps develop the crust, but these are great alternatives.
Excellent videos. Transition music sounds like the beginning of Genesis Turn it on again 😎
What wonderful, helpful video! I love the review tips. Thank you so much ☺
Hi.... thank you so much for teaching so beautiful! Today I finished that beautiful bread... started yesterday afternoon and it was ready today afternoon.... finished at night...I think in mass it is too cold... but it turned beautiful!
Good news!
Thanks so much for your reply ❤
Very nice, Thank you
I just got the einkorn recipes book and can't wait to try different recipes even though I can't find all purpose einkorn flour anywhere. I noticed a mistake though at page 14th, sourdough levain. Should be 96gr whole grain einkorn flour
Miss her❤️
Wonderful.. Thanks so much😍
Great tutorial, thank you!
I love this!
Made my first einkorn sourdough loaf from your recipe. It taste really good but not sure if I had a good rise.
A strong starter and practice are the two things I recommend just beyond the 'weigh your ingredients' advice. Einkorn has weak gluten so you will not get a large rise or big open crumb. Whole grain will also yield a slightly denser crumb than our all purpose flour. Our AP flour is NOT white flour and while it is not whole grain, it is easier to work with.
Great video! Very helpful! I am using organic einkorn berries from Jovial, they are the best quality and unbeatable price as well. Thank so very much!
Carla, my first loaf....rose fantastic...floured the banner on really well...when I went to turn it into the preheated dutch oven, the darn thing stuck a bit and landed on the side of the pot!!! I was so bummed...my perfect loaf....😫😳
Great info. Can you ask Carla a question. Is there any advantage found an autolyse and if so how would you modify the recipe. I can handle a wetter dough.
We have not experimented with any modifications to this recipe; it also uses a levain. Sadly, Carla passed away in May of 2021.
I am so very sorry to hear that.
Glad to finally find a video on whole wheat Einkorn bread.. I have a question; why the temperature of oven should be so high? Thanks Clara! ☺
You can lower it, but the high temp gives a nice crisp crust.
Do you have a favorite brand for banneton basket, bread lame, stainless steel scrubbing sponges, and the bread loaf U.S. tins you mentioned? Just got your book and starting baking already, thank you!!
We do not have a favorite banneton or lame but we highly recommend the USA brand® of loaf pan.
oh, i really wanted to see how it looks inside :( the website doesn't have any picture either. But thank you very much for the detailed instructions and explanation.
You can find some pics here: jovialfoods.com/recipes/einkorn-whole-grain-sourdough-bread/
I love this recipe and I also have your cookbook! I am wondering how this recipe would be adjusted if I wanted to sour all my flour 7-8 hours rather than start with a levain. Thank you!
You will need 10% of the weight of the flour in starter in the dough. Then you would need to add the portion of the flour and water from the levain portion into the main recipe, and let it rise overnight.
I have made this bread twice, and while it smells and tastes great, the bottom always comes burned.The first time I followed the instructions and baked it at 500° with the lid on, and 475° without the lid.The bottom was completely black and hard as a rock, and everything around my stove was either boiling or burning hot (including the granite counter top).
Second time I baked it at 450° with and without the lid, and the bottom was burned again, but not as much as the 1st time.I will probably have to lower the heat again next time.
My cabinets,counter top, everything in the cabinets and on the counter top was burning hot.Not sure how many people can afford to have their oven at such high temperature for such a long time.
nice video
The reason the final dough is cracking is because its too dry and the dough is not incorporated properly. Einkorn can be mixed in a standing mixer but you need to have the appropriate hydration and technique.
Was thinking about that.What would be the proper hydration? I always make my starters (gluten-free and einkorn) at 100%.
My whole grain millet sourdough bread looks beautiful, and even though it doesn't have any gluten, it has a higher rise than this einkorn bread.
I see everyone using low hydration, and not letting the bread over proof. My gf sourdough recipe also calls for not letting it over proof, but I ignore that and let it double in size.The final bread is very high for a gf bread honestly, so I think I will try let it proof longer on this one too, and use higher hydration on the starter.
First make sure your starter is strong and active before making the dough. A strong and active starter before mixing will rise much better. I never use instant yeast. Next sift the flour after it is milled. You will pull a lot of bran by doing so and the gluten will improve as well as absorption. I usually go with 50/50 Einkorn and Bread flour to increase height and crumb texture unless you prefer the denser loaf. At 50/50 you can go around 77% hydration if your climate is normal. this means the total water is 77 % including the water in the starter. I keep my starter in the consistency of thick waffle batter, sometimes adding more flour only if it becomes too runny.. If you want to do 100% einkorn you need to go closer to 82% and make sure you have a 30 minute Autolyse before adding starter. When it is mixed the final dough should be slightly sticky and stretch without breaking at least 6 inches. You have to have a bulk fermentation until it is at least doubled. Souring helps with digestion and flavor. Stretch and fold at least 3 times before shaping and let it proof in your basket in the refrigerator until it rises. Bake with a lot of humidity. I never have cracking unless the dough is dry or not mixed enough. There are so many tiny details in bread making that each need to be accomplished with discipline. I am always learning or improving something. @ely42609 @@ely42609
@@MrPelletty Thank you.
@@MrPelletty,thank you for the advice.
Thanks Carla! I made my first loaf - turned out pretty good. I'm wondering though how to manage the starter moving forward? Do I still need to feed daily? Maybe you can do a short video just on managing the starter! XO
Did you see the sourdough starter video and there you learn how to refresh your starter once a week or every two weeks?
I also sift the brans out of the Einkorn and add it back in at the end to get a better rise and stronger gluten strands.
That's interesting....what is the procedure involved in that?
@@claudia2131 By sighting the bran out of the einkorn in the beginning and then adding it back in before you put it in the fridge for the long cold rise. Just try it you will be very pleased with the result
I milled my grain at home and did sift the bran out to add it back into the dough in the last fold and it works beautifully. Thank you.
I wish you would cut this in half too to see inside.
It is very dense and that could be why she didn't show it. I have made it and it is a dense dough to make it less dense remove the bran by sifting it and then on your last turn add the bran back in and you will see a much better rise, I will say this it has the absolute best flavor so it is worth it!
Thank you Susan. I made it and came out beautifully.
can the einkorn dough be left in the fridge overnight before baking in the morning (as with all purpose)?
Yes, you can!
Thank you.
What is the name of the Mill that you use and model 🙂 I've been using my Vitamix, but would love to get a Mill 🙂 LOVE your videos ❤
We use a Komo medium in our test kitchen.
You’re super accurate with all your ingredients and then you throw in a “batch” of levain. What’s a “batch”? Is that a measuring unit?
Nevertheless, great video. Thank you. I wish you showed the crumb too.
You'll find a link to the levain in the recipe. Thanks!
@@JovialFoodsInc yep...you should have cut up the bread and show the crumb.
Thank you for the recommendation @@helenburghardt3560!
@@JovialFoodsInc I too wished you had cut the loaf to show the texture of the bread.
@@JovialFoodsInc If I understand the information provided in the levain link, one "batch" equals 280 grams? Great video! I can't wait to try this myself.
Help my dough is like a pile of mud, its impossible to even scrape the dough, it just stick to everything, i cant handle it like what whe did ...
It is a very sticky dough due to the weak gluten proteins; be sure to weigh your ingredients and be careful not to overproof which will make the dough even slacker and harder to handle.
Wonderful video!Just placed an order on your website for einkorn kernels for making bread for my kids.I have celiac and they are sensitive to gluten,but ok with this type of wheat.They've been eating a few times some baked good with jovial flour and they were all fine.I have never baked with this flour,and it has been close to 20 years since I baked with regular wheat.I have plenty of time as a stay home mom,so my kids can have some good,healthy foods.
I can't wait to get my kernels,make the flour (love my Komo mill) and start making this bread.
I would like to know if using a benetton proofing basket helps in any way.Just got one and not sure if I should use it or not.
Thank you so much!
Yes, a banetton works great for the post-shape proofing.
I beg pardon if you addressed this during the film but I can't find reference to it:. looks like about a 3 or 4L iron pot you're using for the baking. I have a 2L on hand; can you imagine that the 2L would be adequate for the amount of flour and starter you used for this recipe? Thank you.
It is a 5 quart Dutch Oven.
@@JovialFoodsInc Thank you.
Do you have a link for that mixing spoon you are using? I could only find food products on your web site.
Unfortunately it is out of stock, but follow this link to put your email on the back in stock notification list: jovialfoods.com/kneading-tool/
I've been doing sourdough for about a year and love it. I've mixed whole wheat with regular flour but want to do all grain like this. Great video! Where can I get a cloth like you used. What brand is your grinder. I really want to do whole berries.
We use a Komo brand mill. We sell the linen couche on our site; currently out of stock but expected in the next few weeks.
I would love a bread recipe with half all purpose einkorn and half whole wheat einkorn sourdough
Thanks for your excellent video.
I recently read that parchment paper can leach plastic silicon into the food it touches. Is there a way to make this bread without the parchment paper?
This dough is very sticky and while you can use a linen couche the parchment is recommended due to how sticky the dough is.
First of all - Happy, full of Hope, Joy & Love New Year to You All !!!!. Thank you for your tutorials. I made the bread yesterday - my 1st attempt; I have poor my heart and soul into it. I has a lovely crust and nice taste but... it came out very heavy and soggy inside. Does anyone have any suggestion what I have might done wrong? Have a good 1st day of the New Year :-)
Just tried it too yesterday. Definitely need to improve on the rise or heaviness. It did fully bake inside and the taste is great. Will give it another go in a week.
Make sure your starter is nice and strong and rising within 6 hours of refreshing. Tight shaping and proper proofing time help final outcome.
@@JovialFoodsInc What about adding a little dry yeast? If that is OK, would I add it to leviain or when making the final dough. Thanks for your replies.
Hi, if I bake with 100% fresh milled whole spelt flour can I use the same recipe and technique? I am having a hard time finding something that works with spelt 100% whole grain. Any ideas and thoughts would be greatly appreciated. Thank you!
We have not tested this recipe with spelt but it might be a good starting point for experimentation.
@@JovialFoodsInc well, i baked today using a different recipe with spelt and i followed your way of doing it to the dot. Beat bread ever so far! Tomorrow will use your recipe and try again with spelt. Do you really use 280g of starter? Or is it less after the fermentation? Seems like a lot compared to what other people are doing. Maybe with whole grains one should use more? Thank you for your help in this journey
@@guelle01 We use 30 grams of starter to make a levain; a batch of levain yields 280 grams. Glad to hear it worked well!
Can us this very method to bake with regular old organic, store-bought whole wheat flour?
Thanks for any info.
Einkorn has very different properties than modern wheat, including modern whole wheat, so you couldn't swap out the flour and have the same results. Thank you for reaching out. Good luck.
I think there are tons of recipes out there
Does this method differ from what would be required for the sprouted einkorn flour?
Thanks
Carla has answered this type of question before and offered this recipe when substituting sprouted einkorn flour - jovialfoods.com/sprouted-einkorn-french-boule.
She suggested that its "methodology will work for any sourdough recipe, even those made with sprouted flour. [The sprouted einkorn french boule recipe] has no turning so you do not have to add extra flour. Good luck!”
Jovial Foods, Inc.
Thank you ❤️
thank you for recipe. can this be baked in a loaf pan?
Since it is an artisan loaf and a bit bigger, it probably would not fit perfectly so we recommend one of whole wheat sandwich recipes for best results.
Thank you.
I went onto the Jovial Foods website for the recipe and found this video too. However the measurements are different, which one is the correct one? I tried the printable version on the website, but maybe I should try this one too! Thank you for sharing, just wanted to ask :)
Hmm...looks the same here. Are you certain you are looking at the same recipe? 1 batch of levain, 345 g water, 576 g WG flour and 2 t of salt).
I’d love to make this bread but I can’t find Einkorn AP flour anywhere. Do you know when it will be available?
We have 10 lb AP on our site www.jovialfoods.com-this is the whole wheat loaf.
How much constitutes one batch of sourdough starter in this video please?
A batch of levain (which is made from the starter) is 280 grams/ 1 cup. You use 30 grams of starter to make a batch of levain. We have a link to the levain video in the recipe for further explanation.
Where can I order that grain mill which you have? Thanks
This is called the Komo fibidus medium; has been available online fairly widely.
Do you recommend a glass bowl for mixing and letting rise? I know you said no metal for the starter, just wondering if that applies here as well.
We like glass bowls or ceramic, but metal is okay if that's what you have.
Can I use regular bread flour sourdough to make this recipe? And ohhh how I wished you had cut into that bread lol
Yes, but the hydration will be off. We make a levain with our starter and many regular starters are more like our levain.
Please provide glycemic index and glycemic load for your einkorn flour. Thank you
Wow, thank you!
How many grams of sourdough starter did you use in this recipe?
You make a levain with 30 grams of starter: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/
I've frozen a couple loaves for our road trip in a couple days. I'm just wondering how to store it in the car? If I pull it out in the morning and it's in a freezer bag, do I leave it in the bag or should I transfer it to something else? Should I have it in a paper bag? I want to be able to keep it going for a few days as we travel and go in and out of hotels for a few nights.
Keeping it in the freezer bag will retain hydration and transferring to a paper bag might allow it to dry out quicker. Just watch for too much moisture when it thaws that could make portions soggy; venting the bag a little bit would help.
Thank you for the recipe. I just started the whole grain sourdough starter few days ago and can't wait to bake this bread. I am curious as to oven temperature. Can this bread be baked at 450? if so how long would you suggest to try out? Much appreciate your videos, I come back to them all the time.
We have not tested it at 450 so you will have to experiment a bit. Start with 5 min increments. Darkness of the crust is a good indicator of doneness.
Thanks for the recipe, I am just making your sandwich loaf and then shortly after the while wheat boule but I was wondering why use fat I.e. butter in a sandwich loaf recipe but no fat added in this whole wheat boule? Can you please please reply? I found that fat make it last lo ger, more moist and not so hard crust. Can I use some in this recipe or will it mess it up? Thanks
Artisan loaves typically do not include any added fats like butter or oil.
I love this tutorial but i think i messed up... my einkorn dough seems slimey??
It is always best to weigh your ingredients vs. using measuring cups/spoons.
I did use a scale. Followed the measurements for whole grain einkorn flour
@@Alesija1 Einkorn dough is more sticky than modern wheat dough.
Hello is any of the einkorn flour to be used for frying? Examples chicken beef etc. or just baking
Yes, you can use einkorn as you would regular flour for this purpose.
Can I make the French boule only using the whole grain flour and starter? It seems most of your recipes are for the AP flour.
this recipe is basically the French boule using whole wheat flour.
Just FYI you written instructions above don’t mention baking it at 500 degree with the lid on for 20 minutes before taking the lid off and lowering the temp to 475 degrees for 20 more minutes like the video suggests.
How do I adapt a recipe to use 1/2 whole einkorn and 1/2 all purpose einkorn for a French Boule?
Weigh a cup of AP at 120 g and a cup of WW at 96 g.
Can I use your recipes from grinding my own einkorn wheat berries?
Yes, be sure to weigh at the whole wheat rate which is 96 g/cup
How would you suggest adjusting the cooking time since my toaster oven only heats to 450?
We would encourage you to use a regular oven for all of our bread recipes. You will have better luck with your recipes!
Does the window pane method of testing if the dough is ready or not, not apply to whole wheat?
It's not a good method b/c the gluten in einkorn is too weak, it will break rather than stretch.
I love your videos. My biggest question is water temperature. How on point do we need to be with the 100 degrees in the levain and dough making? I feel like I stress myself out with waiting for my water temp to drop to exactly 100 before pouring it in.... can it be within a couple degrees each way?
Good question! a bit cooler would be better than too hot. Hot could kill the yeast organisms you are trying to cultivate. Warm to the touch (handwashing temperature) is good!
Should you sift the home-milled whole wheat flour to remove the sharp hull pieces?
You can pass it through the mill several times to create a finer flour or sift. We sift out 20% of the bran and germ to make our all purpose flour.
@@JovialFoodsInc 👍🏻
I was trying out the no need to overnight bread and it calls for 7 1/4 cups of flour. Is that correct? Seems like a whole Lotta flour!
Yes, our no knead recipe calls for 6 cups/720 grams of all purpose and 7 1/4 cups (696 g) of whole wheat flour. Weighing your ingredients assures the best results.
@@JovialFoodsInc And with only a quarter teaspoon of yeast. I think I’m about to be in for an experience! Ha ha the oven is heating now. Thank you for your response so quickly
@@bcmagnolia1170 it is an overnight artisan loaf so the long slow rise is doable with the small bit of yeast, just like the classic NYT no knead recipe!
@@JovialFoodsInc I’m calling it my Jesus loaf because with mostly just wheat and water it is probably as close to something he ate as you could possibly get. Ha ha
Can use my convection oven that only goes to 450 degrees?? I’m traveling and don’t have a normal oven
Yes, but since convection will brown quicker you will find that it will bake in less time.
Just curious as to why you can't use parchment paper when your doing the 2nd proofing instead of linen cloth?
That works too!
I hate to be a pain, but I so want to get this right. When you say to use the whole batch of starter, I’m assuming that’s after you take out the 10% for feeding?
It is not a batch of starter it is a batch of levain. You make a levain from 30 grams of active starter.
Where do I get that linen and can I use store bought yeast instead?
Our online store sells the linen couche and yes, store bought yeast works and is offered as an option on many of our cookbook and online recipes. this is a sourdough series but please check here for regular yeast recipes: jovialfoods.com/recipes/
Can you do a extra long fermentation in the fridge??Like 36 hours?
We have not pushed it that far ourselves because einkorn has very weak gluten, but perhaps there would be some benefit in flavor.
Hi, I can't all purpose einkorn flour in my country, is it possible to make the sourdough bread from whole wheat einkorn flour at all?
Yes, please see our sourdough starter video: th-cam.com/video/HziuebXsT-k/w-d-xo.html
@@JovialFoodsInc thank you so much
Can you please tell me if I can start with an all purpose sourdough starter and add einkorn flour to make the levain? How many grams of levain should be added to this recipe?
Hi Karen, can you clarify? Yes, you can use all-purpose flour to make the levain. The entire batch of levain gets added to the recipe. Thanks!