Baking with einkorn is a constant learning experience; because of its high protein and low gluten content (yay, einkorn!), it doesn’t perform the same as any other flours, it’s more fragile, ferments a lot faster, and tends to create drier loaves. But with some experimentation, it is possible to create wonderful breads that not only come out looking pretty but rival a lot of traditional breads in flavor. Plus they sport a lovely golden color that’s unlike anything else in the world of grains.
I’ve had consistent success with the high hydration einkorn artisan bread that you can find here, and it seemed as a natural progression to create all-einkorn soft sandwich loaf. I tried many different versions, and the first thing I learned is to handle einkorn dough as little as possible. Kneading doesn’t seem to develop stronger gluten like it does in most breads and only leads to stickiness; gentle folding without pressing on the dough too much seems to work best.
I enrich this bread slightly, both for flavor and texture. Sugar and fat (from butter) tenderize the dough by coating the proteins and reducing gluten development. This helps produce smaller crumb that’s characteristic of sandwich loaves. I also add roux, which is flour and water cooked together until gravy-like, also referred to as TangZhong roux. This allows the bread to remain moist because cooked flour binds to water in a way that prevents it from evaporating during cooking and during staling.
I use all-purpose einkorn flour from Jovial in this recipe since I figured there are more folks that have access to that rather than milled einkorn grains. If you are wondering, I’m not affiliated with Jovial, I’m just a groupie 🙂 .
EASY EINKORN SANDWICH BREAD WITH REGULAR YEAST
If you like the idea of making your own einkorn sandwich bread but not interested in sourdough, here is a recipe with regular yeast that’s very simple and quick. I use all-purpose and whole grain einkorn in this recipe.
HOW TO MAKE EINKORN SOURDOUGH SANDWICH BREAD
Ingredients
Pre-ferment dough
270g water
50g active sourdough starter
310g (2.5 cups) all-purpose einkorn flour (I use Jovial)
Water roux
30g (3.5 tablespoons) all-purpose einkorn flour
150g water
Main dough
All pre-ferment dough
All water roux
40g raw sugar
5g salt
30g butter, softened
310g (2.5 cups) all-purpose einkorn flour + 30g extra
Instructions
Make pre-ferment dough:
Whisk water with sourdough starter until milky and bubbly.
Add flour; using a spoon mix to combine with water. The resulting mixture will be sticky.
Cover the bowl, and leave at room temperature for 5-6 hours. That time might vary depending on the temperature at your house. You need to watch the dough, rather than the time. You want some bubbling on top and the dough looking light and airy. What you don’t want is a whole lot of small bubbles, the dough resembling a mature starter with a strong acidic smell.
When the pre-ferment dough is getting close to being done, make water roux: whisk 30g of flour with 150g water in a small saucepan until flour is completely dissolved.
Whisking constantly, simmer the mixture until it thickens to the consistency of pourable gravy. This is roux. Remove from heat; cool.
Make main dough:
Add all the roux to the pre-ferment dough, then add sugar, salt and butter, mix with a spoon to incorporate.
Add 310g einkorn flour, mix it in at first with two spoons, then turn in onto a very well floured surface, and finish kneading with your hands. Gently, without applying to much pressure, just mostly folding until the dough is somewhat non-sticky. It should feel light and soft and billowy, rather than tight and springy. Stretch it out with your hands.
Roll the dough into a sausage, and immediately transfer it a floured bread pan. Use a large spatula to support it as you transfer. I use this deep pan from Sur La Table because it’s shaped like a loaf of regular sandwich bread (straight up on the sides) and is taller than regular bread pans. The dough will fill 1/4 of the pan. You can shake it gently from side to side a few times to level it.
Cover the bread pan, and leave at room temperature for 5-7 hours. Again, the time will depend on your house temperature, it may be much faster. The dough should rise to about the middle of the pan – so you are looking for it to double (it will continue to rise if you let it, but too much of a rise will cause it to collapse in the oven).
Preheat oven to 400ºF (200ºC), you can mist the top of the dough with water. Bake for 20 minutes. Cover with foil if the top is getting too brown, and lower the oven temperature to 350ºF (175ºC) and bake 20 more minutes.
Remove from the bread pan and cool completely before slicing. The crust will be slightly crispy. If you want it to be softer right away, you can brush it with a mixture of 1/2 cup water simmered with 1 teaspoon of sugar and 1 tablespoons of flour for 5 minutes. It will soften the crust. Or, you can wait – store it in a plastic bag overnight and the crust will become soft like the crumb.
Einkorn Sourdough Sandwich Bread
Ingredients
PRE-FERMENT
- 270 g water
- 50 g active sourdough starter
- 310 g 2.5 cups all-purpose einkorn flour (I use Jovial)
WATER ROUX
- 30 g 3.5 tablespoons all-purpose einkorn flour
- 150 g water
- Main dough:
- All pre-ferment dough
- All water roux
- 40 g raw sugar
- 5 g salt
- 30 g butter softened
- 310 g (2.5 cups) all-purpose einkorn flour + 30g extra
Instructions
MAKE PRE-FERMENT DOUGH (SPONGE)
- Whisk water with sourdough starter until milky and bubbly. Add flour; using a spoon mix to combine with water. The resulting mixture will be sticky.
- Cover the bowl, and leave at room temperature for 5-6 hours. That time might vary depending on the temperature at your house. You need to watch the dough, rather than the time. You want some bubbling on top and the dough looking light and airy. What you don't want is a whole lot of small bubbles, the dough resembling a mature starter with a strong acidic smell.
MAKE WATER ROUX
- Whisk 30g of flour with 150g water in a small saucepan until flour is completely dissolved. Whisking constantly, simmer the mixture until it thickens to the consistency of pourable gravy. This is roux. Remove from heat; cool.
MAKE MAIN DOUGH
- Add all the roux to the pre-ferment dough, then add sugar, salt and butter, mix with a spoon to incorporate.
- Add 310g einkorn flour, mix it in at first with two spoons, then turn in onto a very well floured surface, and finish kneading with your hands. Gently, without applying to much pressure, just mostly folding until the dough is somewhat non-sticky. It should feel light and soft and billowy, rather than tight and springy. Stretch it out with your hands.
- Roll the dough into a sausage, and immediately transfer it a floured bread pan. Use a large spatula to support it as you transfer. I use a Pullman pan because it's shaped like a loaf of regular sandwich bread (straight up on the sides) and is taller than regular bread pans. The dough will fill 1/4 of the pan. You can shake it gently from side to side a few times to level it.
- Cover the bread pan, and leave at room temperature for 5-7 hours. Again, the time will depend on your house temperature, it may be much faster. The dough should rise to about the middle of the pan - so you are looking for it to double (it will continue to rise if you let it, but too much of a rise will cause it to collapse in the oven). Preheat oven to 400ºF (200ºC), you can mist the top of the dough with water. Bake for 20 minutes. Cover with foil if the top is getting too brown, and lower the oven temperature to 350ºF (175ºC) and bake 20 more minutes.
- Remove from the bread pan and cool completely before slicing. The crust will be slightly crispy. If you want it to be softer right away, you can brush it with a mixture of 1/2 cup water simmered with 1 teaspoon of sugar and 1 tablespoons of flour for 5 minutes. It will soften the crust. Or, you can wait and store it in a plastic bag overnight and the crust will become soft like the crumb.
42 comments
This looks great – I’m going to try it this week. I just have a question on timing. It looks like it needs to be started in the morning, worked with midday, and baked at night. If I feed my starter the night before would it be considered “active” in the morning or would I need to feed it in the morning and then wait a few hours before starting the process?
Hi Emily, your starter should definitely be active if fed the night before. I use the word ‘active’ meaning that cold starter straight from the fridge shouldn’t be used. Otherwise, it should be good to go 🙂
Wonderful – thanks!
I made this a few weeks ago and am finally coming back to comment.. The directions were easy to follow and the bread turned out well – good texture and flavor. My kids really liked it warm with butter. My only hiccup was that my pan (USA Pans 10×5) was not quite big enough for the amount of dough as it rose in the pan. I had to push some of the overflow back on top. I’m thinking that with 5+ cups of flour, it’s a bit more than a one loaf recipe. Thanks again for the recipe!
Thank you so much for the review, Emily!! I agree about the regular bread pan, it is too small for this amount of dough. I use a Pullman loaf pan, which is extra tall and has sides that go straight up (for sandwich bread shape), mine is from Sur La Table but I’ve seen it at Williams Sonoma and on Amazon.
So happy you enjoyed it! 🙂
Could you replace the sugar with honey?
Hi! Thanks for answering my questions below but I was wondering if you could answer my questions more clearly than jovial did as I had a hard time getting a straight answer about feeding my starter once a week. Thanks for any answers you can provide ?
1. Can the einkorn starter be refreshed or fed straight from the fridge or should it be allowed to warm slightly?
2. If I decide to bake bread, do I have to refresh twice? What I mean is do I save 10 or 20 grams like on pg 13 and refresh that piece to continue my starter for the future and then feed the other larger amount for my bread using the same measurements for refreshing?
3. What if you decide not to bake bread, but you still want to refresh your starter? Jovial said I would never have to throw away my starter but my starter will obviously be larger than 10 or 20 grams and will continue to grow. I can’t refresh the starter using the same amount of water and flour that they provided in the book. So should I save only the recommended amounts and dispose of the extra (I hate wasting dough) or do I need to adapt the flour and water amounts (jovial said they keep the starter amount small so we don’t have to add outrageous amounts of flour to keep feeding it)?
As you can see, I am very confused. ? I felt so confident until I started reading a recipe, and I realized I have no idea what to do to continue the life of my starter. My starter was fed and refreshed for its 10 day period and it’s been sitting in the fridge. I want to try making bread this week but I am a bit hesitant without having some straight answers. Thanks so much for any help you can give me.
I hope I can make my biscuits, this bread and my hot dog buns this coming week. I am super excited about the prospect! ??
Hey Amy, here is what I think:
1. Einkorn starter (or any starter) can be fed straight from the fridge.
2. I don’t think you need to feed the starter twice before using it in a recipe, I don’t. If I need to use a starter that’s kept in the fridge for a recipe, I remove it from the fridge, feed it, then when it becomes active – I take what’s needed for a recipe; feed the ongoing starter and put it back into the fridge. Right now I keep one starter – rye – I keep it in the fridge, and also use it for recipes straight from the fridge, but I don’t do the same with einkorn or spelt, I don’t think it works the same as rye.
Does this help?
3. You need to feed the starter regularly, whether you bake or not, here is how I feed my starter, and I do the same thing with other starters. Since I bake often, I don’t usually have discards but when I do – I store them in a mason jar in a fridge and add them to pancakes.
Hi! Thanks for answering my question. So, I don’t have to split my starter ( one part to preserve and another to cook with), feed it twice, so what amounts would you recommend I feed the whole starter that has grown for a whole week in the fridge? Is there a ratio depending on the amount of starter I have (say I have 30 grams of starter instead of the recommended 10 or 20 grams that jovial says on pg 13 that we need to refresh accurately) they made the sourdough sound very sensitive which was why I am hesitant. Thanks for clearing so much of this up though!!!
Sorry if I am quoting this back to you but from this part it sounds like you feed it twice.
|||| If I need to use a starter that’s kept in the fridge for a recipe, I remove it from the fridge, then when it becomes active – I take what’s needed for a recipe; and put it back into the fridge.|||
From what I understand you feed the starter to make it active and take what you need but then you feed it again?
I don’t know why the post cut out the parts of the quote I was trying to ask about. Basically you said you feed the starter and after you took the part you wanted, you feed the “ongoing starter” again. ??
Thanks!!! ??
Jovial gave me the impression that at each feeding I should only keep 10 or 20 grams of the starter. If I followed what they said exactly, I would take the starter out of the fridge and feed only 10 grams of my starter the usual amounts of flour and water from pg 13 then put back in the fridge after letting it sit out, and then use the extra amount of starter for baking which I would feed separately. I guess you can see why I am confused! They don’t give much wiggle room! ?
So, you said you take your starter out and refresh it, take what you need to bake with, but then you feed to replenish again till the next week? Could you give me examples of measurements like how much starter you had before refreshing and what you would feed it and then after taking some of the starter what you would feed again to replenish. This is the part really making me confused! Just thought I should clarify. My other starter I had was pretty simple, which is why I am having a bit of trouble with this starter which seems sensitive. No matter the amount of starter I had I always fed it the same amount of sugar, water and potato flakes and then discarded 1 cup of the starter after letting it set.
Basically, I would seperate the 10 grams from the rest of the starter before refreshing that portion and then feeding simultaneously the bigger portion I was going to bake with. I hope I made sense. ?
Sorry for this!! ? I have a good example! I just took out my starter and the dough weighs 83 grams. So, if I wanted to make this dough active for the preferment for the above recipe, what would you recommend I do in measurements as far as feeding it? And once I take what I need, I guess I will need to feed it again (amount)
PS: sorry for the multiple messages!! These things are just coming to me as I Am thinking throughout the day.
PSS: is preferment the same as a sourdough levain like in the cookbook? So you would refresh the dough before using a levain as well? Jovial doesn’t seem to mention this is why I ask?
Thanks again for all your patience and answers you might provide for me.
Lol, all good! 🙂 I’m traveling so not looking at my blog a lot..
Basically, think of it this way – when you keep a starter you need to feed it regularly. When you feed it, you discard some and add some flour/water. If you need a starter for a recipe, instead of discarding you can just use that part as a starter for your recipe. If you keep your starter in the fridge, you need to make sure it’s bubbly and active before using it, however you can achieve it (get it out of the fridge; or get it out and feed it). For the most part, levain is the same as starter and preferment is a starter mixed with a small portion of flour to create a ‘starter on steroids’, a big amount of starter that would get the main dough fermented evenly.
great recipe! used it twice now. For my ‘common’ bread pan size (9 in long by 3 in high by 4 in wide) using 2/3 of the measurements given here worked well. Also, used whole einkorn substituting it for all purpose 1:1 and it came out very well. Although having not tried it with all purpose I cant exactly compare but the crumb seems to look like the photo and the picky sandwich folks in our house are content. Definitely a good recipe we will be using a lot. And I’m asking for that tall pan for the holidays 🙂 Thanks so much for sharing this!!!!
Yay! Glad you enjoyed it! 🙂 And thank you for leaving a review! I just made it with freshly ground einkorn too, and it wasn’t much different from all-purpose einkorn, and my kids liked it just the same.
Hi! First off, I love this recipe and can’t wait to try it! However, do you think I could use this recipe to make some New England style hot dog buns? I have a pan for them and do you think it would work? If so, do you suggest doing anything for them preparation different of you know what I mean?
Also, could the einkhorn bread recipe combined with sourdough and tangzhong also be used to make a loaf of ciabatta or is it too different? Just hoping to make some good quality bread crumbs. Thanks!!!
Hi Amy, thanks! 🙂 I’m not sure how this recipe would work for hot dog buns, it should be okay but I should try it making it before advertising, lol. Do you have that new Jovial book ‘Einkorn’? There is a recipe for New England style einkorn buns, I’m attaching the recipe images.
Ciabatta should definitely not be made with tangzhong, because tangzhong creates fine and tight crumb, the opposite of what you want in ciabbata – very open. Ciabbata dough needs to be very wet in order to create those large holes, and it’s hard to impossible to achieve that kind of dough hydration with einkorn, even all-purpose einkorn – it gets too sticky. 🙁
Thanks so much!! I’ll give everything a try this weekend. I really appreciate the information too! Just one more question, I notice you used a 9×4 pullman pan. Do you think I could get away with using my 13×4 Pullman or would I get a flat loaf? Thanks
I bet a 13 inch pan one would work, it will just be a shorter loaf, not a bad thing. The dough rises really well so you should still get a decent size bread. I’d go for it. 🙂
I’m purchasing that einkorn book right away. Thanks for the recommendation. ??
I bought this cookbook and want to do some of the sourdough recipes but haven’t figured out how I can substitute my existing sourdough starter for her “1 batch of sourdough levain on page 14” which calls for 30g of the sourdough starter on page 10. Do you just use 30g of your existing sourdough? If so, how do you hydrate it? I usually use equal grams starter, water, and flour. Will 30 grams of that work?
Hi Emily, what I do is use my own starter to make a levain, which I call ‘starter dough’; I stopped measuring the exact amounts but I leave a very small amount of old starter, about 2 tablespoons, and add equal gram ratios of flour and water (so it would be considered 100% hydration).
From my personal experience – not a huge fan of the leavened bread recipes in that book, but I love everything else. But maybe it’s just me, I’d love to hear about your experience with them. A lot of the breads I made come out a bit dense for my taste, I definitely think they should have higher hydration, even though the dough would be even messier to work with. I also started adding water roux to most einkorn breads I make because it makes them less crumbly and lets them keep a better shape when sliced, also keeps them fresh longer.
How do you calculate precisely what amount of water roux you add to your einkorn breads recipes ? My family loves fluffy and soft bread, so if you could let me or everyone else know how to convert some of our bread recipes to include the water roux and anything that needs to be taken out to compensate, I would really be interested in knowing !!! LOL Thanks
PS: Going to try to make New England Hot Dog Buns this weekend with Einkorn
PSS: I notice the whole grain biscuits look very flat in the Einkorn cookbook. Do you think a water roux (or does that only work for breads), sourdough, and whole grain einkorn flour method could be adapted to this recipe?
http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html
Any suggestions or advice would be appreciated? Thanks!! Crowding the biscuits in a hot cast iron pan really does make the biscuits rise higher. I was just wondering if my substitutions of whole grain einkorn flour and sourdough could achieve similar results.
Hey Amy, here is a pretty informative read about water roux with proportions; I normally just play with my recipes until I like the result, I don’t really have a formula for conversion. You definitely don’t want to use roux in biscuit type dough (any dough where you cut butter into flour) since it would create gooey texture instead of flaky. Here is my try at the Jovial biscuit recipe, I used all-purpose flour, if I’m not mistaken it calls for all-purpose einkorn. I didn’t use the lard and skipped baking soda (don’t care for the taste), used 1 tablespoon and 1 teaspoon of baking powder. I also didn’t do the folding like they recommend, I think it would cause the dough to get flatter. And using cheese also makes the dough heavier. Haha.. what a struggle…
There are recipes out there for sourdough biscuits and I tried several, I didn’t like any, I gave up on that idea. I made biscuits with whole ground einkorn and they are good in taste and texture, just heavier, which is to be expected. Bottom line – I’d use whole grain einkorn again but not sourdough. I like the pan idea, will try that next time, thanks for the trip! 🙂
I wanted to come back and update because I finally made something out of the book! I did the bagels and they turned out really well. My husband and kids (8,5,2) all really liked them. I’m still working to introduce grains so I didn’t try them but they looked great and were pretty easy to make. I used 30g of my starter in the sourdough levain recipe on page 14 and, because I didn’t have time to make them that afternoon, I put the levain in the fridge until the next morning like the directions said could be done. I followed the recipe as written, using about half whole-grain and half all-purpose for both the levain and the bagel (both Jovial brand flours). I just made the levain again this morning so that I can make bagels tomorrow. Hopefully they turn out just as good! I’m a beginner when it comes to sourdough so I definitely need to follow recipes for now, but you’ve sure given a wealth of information in all of the comments to Amy on this post that I’m going to have to read later for learning purposes 🙂
Sorry to bother you! I just want you to know that I have seen the whole grain einkorn biscuits recipe on the jovial blog. Do you think the sourdough and water roux method can be adapted to this recipe to make them rise higher and slightly more fluffy? The recipe from the blog seems to result in some very flat biscuits is why I ask! I usually use this recipe for my biscuits where you crowd the biscuits in a hot cast iron pan forcing them to rise. .
http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html
Can you suggest what to do if it is possible? Thanks so much!! My family is desperately wanting to have biscuits for Christmas morning. LOL
Oh, got it! I wish I looked at this before I posted a reply to your previous comment 🙂 there might be unnecessary rambling going on.. I was thinking in terms of Jovial bacon cheddar biscuits from the book.
Here is what I would do about that blog recipe: leave out sugar (it’s used for browning, if a picture depicts the recipe well – they are too browned for a biscuit), I’d use 1 tablespoon of baking powder and leave out soda, use 4 tbsp of butter instead of 8 (with all my love for butter, I like less in einkorn biscuits), I wouldn’t knead the dough, just form it into a mass, flatten it with my hands and not bother refrigerating, just spread it with a biscuit cutter and bake right away. I think there is no need to develop biscuit dough (‘develop’ = let rest before baking in order for gluten to strengthen, biscuit dough doesn’t benefit from that; this also makes final color darker and outside – crunchier).
That’s just me though! Hope this helps!
Hey!
I FINALLY got around to baking your einkorn bread but I had a lot of trouble. My first loaf was a flop in the 13” Pullman pan and did not rise at all. I tried again and made an all purpose einkorn loaf and a whole grain einkorn loaf with my whole grain einkorn starter. The all purpose loaf had a dull color and it split down the side on the top of the loaf, but it tasted pretty good. It rose a lot better, but it looked nothing like yours in height and crumb. The whole grain loaf rose better than the all purpose but it looked over baked or steamed. It was not bright and shiny, and it had a real bitter taste. Have any suggestions on what I did wrong? I really would like my bread to look like yours, but I am still amateurish with einkorn. I will keep trying but if you have any advice I would appreciate it.
But I successfully made some whole einkorn southern biscuits and a slow fermented whole einkorn Belgium waffles successfully though! They tasted so good. I just wish my bread would turn out just as good.
Hmm… the no rising thing has to do with the activity of the starter, so either the starter is sluggish (mine is in the winter!) or the house temperature is too low to give the dough good rise in the time suggested by the recipe.. I would probably try to increase the fermentation time. Bread should definitely not taste bitter, it means that one of the ingredients is no good, maybe butter or milk?
Did you try making that basic Jovial einkorn sandwich bread?
That’s great that your waffles and biscuits came out nicely! 🙂
Hey! I finally got around to making another batch of bread. This one turned out perfect. Since my family does not like an intense sourdough taste, I added about 4 grams of baking soda to neutralize some of the sourness and I also folded the bread using a double roll method like txfarmer on The Fresh Loaf does to produce a softer crumb. I also used a regular 8×4 pan as well. My bread rose, is immensely soft, and there were no splits or cracks at all.
The only thing is that my bread does taste slightly bland. My bread rose more quickly this time, so I was able to shave 1-2 hours off the levian fermenting and also during the time the bread was rising. I also fed my starter 3 times a day for two days before making this sourdough. Do you think any of the changes I made had a detrimental effect on the flavor of the bread or is this how it’s suppose to taste? I rubbed some butter on top of the bread and I think I taste a little of that and a light nuttiness but nothing else. I have never had a successful batch of sourdough einkorn bread so I do not know what the taste is supposed to be like. I also however know that I was trying to make sure my bread didn’t develop any tanginess to it which my family would not like. Should I increase some butter or sugar or adjust anything? Thanks so much for any advice you can give me. I am so happy to produce this loaf of bread!
PS: Do you think I could get away with adding some potato flakes to this recipe (how much could I get away with, if possible)? We had a potato flake starter at one point that made some wonderful potato bread, and I know my family loves the flavor.
Hey Amy, great to hear it, and thanks for the feedback! 🙂
Not sure about the bland taste, I don’t get it from this recipe, I wonder if baking soda made a difference in taste. I think that as long as you add enough salt to dough – the bread should not be bland even without the any butter or sugar. I’m toying around with making overnight yeasted bread, to get the benefits of soaking the flour but avoid any sourness, which my kids also don’t like. It’s hard to keep a close enough watch on the einkorn dough to avoid overfermenting it..
I bet potato flakes would work great! They are perfect forage for the yeast and don’t weigh breads down. I’m not sure about exact measurement since it’s a lot lighter than flour, I’d probably add 3-4 tablespoons to start with and add more if it seems like it doesn’t add enough flavor. If you feel like you need to use a lot more – reduce the amount of flour. I like the idea of potato flakes, will definitely give it a try 🙂
Glad you like my idea and thanks again for the tips. Maybe instead of 4 grams of baking soda I will try rounding it down to 2 grams and maybe I will up the salt from 5 to 7 grams.
I like the idea of an overnight yeasted bread. I hope you get a breakthrough because most of my problems with einkorn bread I think has been overproofing and temperature as well as the kind of starter i was using. If I have time, I will try to make another einkorn sandich loaf with my adjustments from above and some potato flakes to improve the taste.
You said something about soaking flour overnight. Can you describe to me about what that is? I know people describe it in different ways as far as leaving flour to soak in water but do you stir it all together or just pour it in? I never could find anything except for people giving the directions: “soak flour”. ?? thanks again!!
Soaking flour in this case would just be letting bread dough that was leavened with commercial yeast (not sourdough culture) sit overnight. Flour + water react to activate enzyme amylase that breaks down grain starch. That should neutralize a lot of the phytates, which some people are concerned about as far as it blocking some nutrients absorption. I’m not worried about that, per se, but I think it improves the flavor without creating too sour of a taste. 🙂
Thank you for the recipe! I bought the pan, too, and this is beautiful einkorn bread.
I LOVE this sourdough bread! I have been making it every week or so for a few years now. I so appreciate you publishing this very technical recipe and making it look so easy. And the information you give about the science behind the technique is really great. Thank you!
I mill my own grain. Can I use the fresh milled Einkorn for this recipe or do I need to modify to accommodate the whole grain flour? Thank you
Hello Valerie! Recently discovered your site and have tried many recipes …all with awesome results! This sandwich bread is next on my list, can you please tell me the SIZE of the USA Pullman loaf pan. It seems that Sur la no longer carries it. Thank you so much 🙂
I’m also interested in the size of the USA pan because I can’t find the Sur la Table pan either. And I just made the pre-ferment. Oops!
I made this bread today using freshly milled einkorn. I cut a piece hot out of the oven. It was delicious!!! Glad I made 2 loaves. My 8 children will enjoy this for lunch tomorrow. I’m hoping I can make this once a week. I bought the small USA Pullman pans just for this recipe & I’m so glad I did. I usually make a no-knead artisan loaf but my children don’t appreciate the chewy tough crust like I do. This bread is just what they want! Thank you
There are TWO sizes of the USA Pullman Pan: 13″x4″x4″ and 9″x4″x4″. Which size do I use?