Скачать с ютуб Sourdough bread with machine mixing and einkorn flour - GREAT TASTE! в хорошем качестве

Sourdough bread with machine mixing and einkorn flour - GREAT TASTE!

Einkorn flour gives an absolutely amazing flavor! It weakens the gluten somewhat, but it is most definitely worth it. For these breads I made a rather wet dough. It required three folds, but I only show one in the video. Preshaping made sense to me as it helped structure the dough. Not always necessary. I like to vary my baking just for the fun of it. Levain: 169g wheat starter 95g einkorn flour 95g water at 35c Ferment at 29c for 5 hours. Dough: 360g levain 400g strong bread flour 1000g regular bread flour 200g einkorn flour 1200g water 35g salt Mix slow for 10 minutes without salt. Add salt and mix for 4 minutes at high speed. Bulk ferment 4-4,5 hours at 25c. Make 3 folds about 45-60 minutes apart during bulk ferment. Preshape into rounds. Rest for 30 minutes. Final shape. Cold proof in fridge for 12-15 hours. Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done. 00:00 Intro 00:13 Ingredients 00:48 Mix 02:22 2nd fold 03:14 Preshaping 04:49 Shaping 06:30 Bake 07:55 Results