Best Einkorn And Amaranth Sourdough Bread Revisited Recipes

EINKORN & AMARANTH PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• In a small saucepan, bring the water and amaranth grain to a rapid boil on your smallest burner.
• Lower the heat to simmer, cover the pan, and set a timer for 20 minutes.
• After 20 minutes, turn off the heat, but leave the lid on for an additional 10 minutes. Your amaranth will be cooked, with minimal excess water, and not sticking to the pan.
• Bread
• Mix the flour and water until incorporated and let it sit for 1-2 hours.
• Add the leaven and salt to the dough and let it rest about 40 minutes.
• After the rest, stretch and fold the dough 4-6 times every 20-30 minutes, incorporating the amaranth porridge during the second stretch and fold. I use a wet dough scraper and my hand to pull the dough up and over on all four sides of the bowl twice around. By the fourth stretch and fold, the dough will feel quite wet. Do two more (six in total) rounds of stretching and folding if you have the time, as this will help strengthen the gluten.
• Let the dough ferment for a total of 8-12 hours (since adding the leaven), depending on room temperature. My dough fermented 10 hours at 69 F.
• Scrape the dough out onto a well-floured counter. Flour the top of the dough, then stretch it and fold it in thirds and then in half. Let it rest 15-20 minutes while you prepare your basket with rice flour and amaranth.
• Re-flour your counter, flip the dough onto the floured counter and shape it into a boule.
• Place the boule into the banneton seam-side down, cover and let it proof for 60-90 minutes, preheating the oven for 30 minutes before the proofing time is finished. My dough proofed 75 minutes at 69 F. (A different version went 60 minutes at 75 F.)
• The dough will be floppy during the transfer to your cooking vessel, but if you used rice flour, it should not stick to the basket. Score rather than relying on the seams as they have likely sealed.
• Bake:
• Covered for 20 minutes at 500 F
• Covered for 10 minutes at 450 F
• Uncovered for 10-15 minutes at 450 F
• The internal temperature should be at least 205 F.

EINKORN AND AMARANTH SOURDOUGH BREAD REVISITED

Steps:

• Mixing, Gluten Development & Bulk Fermentation
• Mix all of the ingredients together in a medium bowl until they're well incorporated. Cover and let the dough rest 30-60 minutes.
• Laminate the dough 1-2 times. This can be done in quick succession or with a rest in between. Return the dough to the bowl, cover and let it rest about 30 minutes.
• Perform 3-4 rounds of coil folding/stretching and folding at 20-40 minute intervals.
• End the bulk fermentation when the dough is puffy and bubbly. In my oven with the light on (mid-80s), this dough fermented about 4 1/2 hours.
• Pre-shaping, Bench Rest, Shaping
• Scrape the dough out of your bowl and onto a lightly floured countertop. Preshape the dough into a ball, cover it with your bowl, and let it rest 20-60 minutes. Aim for the shorter side of that range if the dough is webby and very fermented, and longer if it seems less fermented.
• Flour the rested dough and your proofing basket. Flip the dough and shape it into an oval, round or oblong loaf. Flour the shaped dough and place in your proofing basket seam-side up.
• Final Proof
• For the final proof, aim for an expanded dough that doesn't rebound when gently poked. In the case of this dough, I left it at room temperature for about 70 minutes and then popped it into the freezer for 20 minutes. Overnight refrigeration works, too, as does room temperature only, and many combinations of warm and cold.
• Preheating & Baking
• Before the final proof is over, preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough directly into the base of your baking vessel, or flip it onto parchment paper and then transfer the dough and parchment to the base of your vessel.
• Score the top of the dough.
• If your baking vessel is made of clay, you can paint the dough with water if you want to remove excess flour and add more steam to the process. If your baking vessel is made of cast iron, you can add an ice cube under the parchment paper.
• Cover and return the vessel to the oven.
• Bake:
• 15 minutes at 500F with the lid on. If your baking vessel is made of cast iron, add a baking sheet under your baking vessel after this stage.
• 10 minutes at 450F with the lid on.
• 5-10 minutes at 450F with the lid off.
• The internal temperature of your bread should be at least 205F when you remove it from the oven. Let the dough cool for several hours before cutting.

NATURALLY LEAVENED EINKORN BREAD

Steps:

• If making the Enriched Variation, start by heating the milk in a saucepan or microwave until it is over 180F. This makes a protein in the milk less of an inhibitor to the yeast in your sourdough starter. Add the honey and water to the milk to cool it down, then proceed with the rest of the instructions below.
• Mix all of the ingredients together in a bowl (a straight walled container is helpful but not necessary). The dough will be sticky. Cover and note the time and level of the dough.
• Regular Proof (Instructions for Further Proof are at the end)
• When the dough has grown by about 75% (usually 5-7 hours), scrape it out onto a floured surface and preshape it with a floured bench knife, by folding it into a ball, flipping it, and rounding it.
• Cover with a bowl and let it rest 15-20 minutes.
• Flour the top of the dough, then using your bench knife/dough scraper/spatula flip the dough, and shape it into a tube with the bench knife not your hands: folding the top down and the sides inward several times until the dough is all in the tube. Transfer it to a buttered/oiled loaf pan. Expect some dough on the hand not holding the bench knife--just add it to the loaf.
• Dipping a spatula into a bowl of water, smooth the surface of your dough in the loaf pan, edging a bit down the sides as well.
• Cover and let proof until it is about 3/4" from the top of the loaf pan, usually 1.5-2 hours at room temperatures around 68-70F, less time at warmer temps, and longer, possibly overnight, if you use the refrigerator.
• About 20 minutes before the final proof is complete, preheat your oven to 500F.
• Create a steam-trapping cover for your loaf pan by wrapping the base of the pan in a sheet of aluminum foil (to get a good dome and correct opening size). Then extract the foil from the pan and invert it over your loaf pan, sealing the edges.
• Lower the oven temperature to 450F and put the covered pan inside.
• Bake at 450F for 30 minutes with the cover on.
• Remove the cover and bake at 425F for another 20-30 minutes.
• The internal temperature should be over 205F to avoid a damp interior.
• When finished baking, immediately remove the bread from the loaf pan and let it cool on a rack.
• If possible, wait 8-12 hours before cutting to let the crumb set.
• Further Proof Variation
• At the bulk fermentation stage, let the dough more than double.
• Scrape it out of the bowl and directly into the buttered/oiled loaf pan.
• Smooth the surface with a wet spatula.
• Cover and let proof until the dough is only about 1 cm (3/8 inch) from the top of the loaf pan.
• Continue with the directions above (preheating oven and building an aluminum foil cover).

SOURDOUGH BREADS WITH EINKORN FLOUR

Steps:

• If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
• Combine all the ingredients in a medium size bowl and mix until well incorporated.
• Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
• Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
• Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 15-20 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.