Einkorn malt poppy seed loaf
I was pleasantly surprised by this loaf. This is a 40% whole einkorn loaf, hydration 70%, with some barley malt syrup mixed in and poppy seeds on the crust. All the einkorn is in the overnight levain. The high PFF makes this a fast bread to bake on the same day as mixing - I mixed it at 8:30 am, baked it at 12:30, and (don't frown) ate it at 2 pm with carrot lentil soup.
I wasn't expecting myself to develop strong feelings over this loaf (yes, intense relationship with bread), but I actually loved it. The slightly grassy flavour of einkorn paired with the deep, almost caramel notes of the malt syrup, further lifted by the nutty, almost seaweed-umami crunch of the poppy seed-studded crust ---- all that eaten fresh, even almost slightly warm, with butter.... .... .......
Figures for a 610g loaf:
Overnight einkorn levain: 24g starter, 135g whole einkorn flour, 115g water
Final dough: all of the levain, 203g white flour, 128g water, 10g barley malt syrup, 5g salt
Process
Levain took 11 hours to peak.
Mixed the dough together and did 4 mins of walk-and-stretch (my mobile version of SF lol). Rested and did actual SF thrice during 3-hr BF at room temp 23C. Shaped and proofed for another hour and baked at 220C for 33 mins.
Will need to try out another two or three types of loaves for a big bake coming up next weekend. The husband is organising a stag party and I'm keen to offer ten loaves.
Comments
Lin your loaf looks great and love the description of the flavours. Looking forward to seeing your other try outs!
-Jon
Appreciate it. Shall update with new experiments soon!
That looks stunning Lin. And also looks like it tastes great and has a great texture too. I like that your recipe showcases the key ingredients. Great combination.
I was looking at a mill here in the UK that does mail order for some heritage grain flours and was wondering about getting a pack of Einkorn and of Emmer to try out. I think you have made up my mind for me with this bake.
Look forward to seeing the other 3 loaves!
Thanks, Rene. Funny you mention the Emmer, because I made the same loaf today, but replaced Einkorn with Emmer. Observations and results: 1) The emmer levain exploded! Emerged from its container. The einkorn was well below the lid but this was hopelessly active. 2) Dough was a little harder to manage, I thought. More extensible, spreaded a little more. Should probably reduce the hydration a little. 3) Flavour - quite similar! I suppose this is not so much of a surprise. Extremely pleasant as well. But because the levain was super active and I think a little less acidic, the sour tang was less pronounced here. Full-bodied flavour, though.
Looking forward to your bakes with these grains.
The emmer loaf below:
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Visually these two breads looked very similar. Well done on taming emmer! It can be a hard flour to work with in high percentages. Great to read your thoughts on these heritage grains Lin.
-Jon
Hi Rene, curious (as a non-Brit) to know where you're getting your flours from, is it Mathews Cotswold?
Up to now I have been using flours from local supermarkets, mainly Waitrose (wholemeal rye, white and wholemeal spelt, AP), but also basic white and wholemeal bread flour from Lidl and semola rimacinata from an Italian deli if not from Italy when visiting. I also try and bring back a pack of unusual/interesting flour from places I might be travelling to.
I have been looking for a while at Shipton Mill, but not taken the plunge yet to go for it. Was not sure I had the know-how to use some of the more exotic flours and also where to store multiple packs of flour in the house without provoking the wrath of my wife!
But I am more confident now with the breadmaking and looking to broach the subject of storage with my wife, so once I have the green-light from her I think I will go for it. Lin has inspired me!
Here is a screengrab of my shopping cart/wishlist. The first one is their base white bread flour, hence the larger quantity. Trying to get up to the free delivery total. Probably add some emmer as well
Nice to live vicariously. One UK flour that I have been fortunate to try was Mathews Cotswold Crunch (brought twice by friends in their luggage), I'd recommend it, made superb breads and rolls, and I think they may do the heritage grains as well.
I've also seen tell of lovely breads baked with this.
My first bag of emmer was from Shipton Mill back when I lived in Cambridge (9 years ago). Those days! I would love to hear how you find their flours. I think I also bought their einkorn and khorosan.
Excellent shopping list, Rene. Good luck with negotiations. Surely the end products are quite enough to convince... ;)
I love the flavour and colour of einkorn, your description of the flavours of this loaf are up my alley. Wonderful loaf Lin
Benny
Appreciate it. Same here - I'm starting to like einkorn very much!
-Lin
And with Einkorn. I can't wait to get stocked back up on these Ancient Grains. Enjoying your bakes. c