Скачать с ютуб Einkorn Sourdough Bread - Easy Step-by-Step Guide в хорошем качестве

Einkorn Sourdough Bread - Easy Step-by-Step Guide

Learn how to make delicious Einkorn sourdough bread with simple ingredients and a timeless method. This ancient grain brings a rustic charm and rich flavor to every loaf! Einkorn Sourdough Bread Ingredients: • 3 cups all purpose einkorn flour 1 cup whole grain einkorn flour • 1 cup active sourdough starter (fed 4–12 hours before; for a 100% einkorn bread, start your sourdough starter with einkorn flour) • 1 1/4 cups water (room temperature) • 1 1/2 teaspoons salt Instructions: 1. Feed Your Starter: • Feed your sourdough starter 4–12 hours before beginning your dough. 2. Mix the Dough: • In a large bowl, combine the all purpose einkorn flour, whole grain einkorn flour sourdough starter, salt, and water. • Mix thoroughly with a dough whisk and your hands until the ingredients come together. 3. Rest: • Cover the bowl and let the dough rest for 20 minutes. 4. First Stretch and Fold: • Gently flatten the dough on your work surface. • Stretch and fold the edges on all sides, then roll it into a ball. • Return the dough to the bowl and cover (plastic wrap or a kitchen cloth) • Let it rest for 20 minutes. 5. Second Stretch and Fold: • Repeat the flattening and folding process. • Cover and let the dough rest for another 20 minutes. 6. Third Stretch and Fold: • Repeat the flattening and folding process one more time. • Cover with plastic wrap. • Allow the dough to rise until doubled in size (this bulk fermentation may take about 4–12 hours, depending on your room temperature). 7. Cold Proof: • After the dough has doubled, gently shape it and place it in a floured banneton basket. • Cover with plastic wrap. • Place the dough in the refrigerator to cold ferment overnight. 8. Preheat the Oven: • When ready to bake, preheat your oven to 425°F (218°C). • Place your Dutch oven inside and preheat it for about 20 minutes. 9. Prepare for Baking: • Remove the dough from the refrigerator and gently turn it out onto a sheet of parchment paper. • Score the top of the dough with a sharp blade or lame. • Carefully transfer the parchment paper with the dough into the preheated Dutch oven. • Drop an ice cube between the parchment paper and the Dutch oven to create extra steam, then cover with the lid. 10. Bake: • Bake with the lid on for 35 minutes. • Remove the lid and bake for an additional 15 minutes, or until the crust is a deep, golden brown. 11. Cool and Serve: • Remove the bread from the oven and let it cool completely on a wire rack before slicing. Note: Working with einkorn flour results in a stickier dough compared to conventional wheat, so handle it gently and flour your work surface as needed. Enjoy your baking! #sourdough #bread #recipe #sourdoughbread #einkorn #ancientgrains #homemadebread #rusticbread #fromscratch #healthybaking