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.
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!
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.
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 !!!!!
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.
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.
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!
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!
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
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!
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
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 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.
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....😫😳
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!
@@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
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.
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.
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.
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.
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.
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.
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
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!!
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 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.
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!
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?
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
sorry for the confusion; if you prefer a darker crust, you can leave the oven at 500 for the first 20 minutes, but the loaf will bake up fine if you reduce the temperature as well.
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.
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?
you dont use any honey or sugar to feed the yeast? I miss bread; so does my husband.he may be closer to celiac, tho. kind of cautious about trying this.my reactions are asthma- like symptoms and extreme bloating. I wish there was a way to "try out" the einkorn before investing in a lot of expensive supplies.
Honey or sugar are not necessary to activate yeast, but you can add a pinch if you desire. jovial foods einkorn pasta is a good option to try if you are wondering if you can tolerate this type of wheat and have gluten sensitivity- our pasta is just made from flour and water then dried. No baking required 😉
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.
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 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!
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
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!”
Make sure to weigh ingredients for best results. Einkorn also absorbs liquids slower so resting will result in a wetter dough than when you begin. Whole grain will also absorb more than the all purpose.
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.
Hi. The recipe whole grain batard in your book uses 295g of water with other ingredients the same. How come water is much less in books recipe? Thank you
On the Jovial website the instruction calls for 285g of water instead of 345g in this video. Was 285g a typo? That’s only a little less than 50% of the flour weight. Thanks for any clarification!
We have two whole grain sourdough bread recipes on our site-the other one calls for different measurements. This one is a round boule and the other is an oblong shape and is correct on the website. Here is the link to this one: jovialfoods.com/recipes/einkorn-whole-grain-sourdough-bread/
@@JovialFoodsInc Got it. Tried the recipe with 345g water yesterday. The batard came out flattish but delicious. Will try the recipe with 285g of water next time. Thanks again!
My dough keeps sticking to my couche. What can I do? I am adding a lot of flour to the couche surface. I don't want to toughen the dough by adding more flour to it. Any suggestions?
heavily flouring the couche so that the flour is actually imbedded in the fibers and shaping the dough tightly with folding will help keep it from sticking. flour left on the surface can be easily brushed off after baking so you can be very liberal.
the whole wheat dough is a bit more delicate and can crack more easily so this step protects it a bit more than the flip into the hot Dutch oven and allows you to score it more carefully toward the center.
Hello, this question is regarding the no-knead overnight artisan bread. When you let the dough rise for 10 to 15 hours, what should the temperature of the room be where it is rising? Thank you.
When making the einkorn whole grain bread, is the starter from the einkorn all purpose starter or einkorn whole wheat starter? If you don't have an einkorn a whole wheat starter can you use an einkorn all purpose starter to make the einkorn whole grain bread?
You can make a starter from either AP einkorn or WW einkorn-be sure to weigh the flour at the proper rate. Either type of starter will work in either type of recipe.
Hello, I have another question regarding the no-knead overnight artisan bread recipe. In your book for this recipe, you show the amount of whole wheat einkorn flour for 696 grams, but the water amount is the same for both flours. Is the water amount 472g for both all-purpose einkorn flour and whole wheat einkorn flour for this recipe? 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 :)
