Making Einkorn Sourdough Bread as a Pro 😊 скачать в хорошем качестве

Making Einkorn Sourdough Bread as a Pro 😊

Here's the complete directions on how to make this bread. You can buy the starter here: https://www.amazon.com/Breadtopia-Sou... You don't have to keep your starter out and feed it every day! You can put a tight lid on it, then put it into the fridge for two to three weeks. Feed it, then keep it out for a day. If you're not going to use it yet, then put it back to sleep in the fridge. It's very easy! (I've gone up to three weeks but it's probably best to feed it every two weeks.) Feed the starter 1/4 cup organic white flour and 1/4 cup filtered water, then mix. Cover with a cloth and keep on counter overnight. Making the levain: Find a small jar and pour in 25 grams of the starter, then 75 grams organic white flour and 75 grams of filtered water. Stir well with a spoon. Cover will a small cloth and set in oven with light on for four or more hours until the levain rises. Here is the scale that I use. You need one that can measure a large load! I have made the mistake of buying a too small of one and it made it much more difficult to measure out in portions: https://www.amazon.com/OXO-Stainless-... After the levain has risen, have a large glass bowl and pour in 700 grams of water, add the levain and mix well. Add 800 grams of Einkorn white flour, 200 grams Einkorn whole wheat flour, and 30 grams of salt. Mix well with a dough whisk and then cover with plastic. Leave overnight and even into the next day depending on how well it has risen. I buy my Einkorn flour at Thrive Market although most health food stores carry it. They have both the white and the whole wheat flour: https://thrivemarket.com/p/jovial-org... Here is an example of the dough whisk along with a proofing basket, which you will need two: https://www.amazon.com/TEEVEA-Economi... The next day, put some Einkorn white flour on a smooth counter and take out the dough by using a spatula. Pour flour on top of the dough and then separate it into two loaves. Work one dough at a time as shown on video then place in a proofing basket that has a cotton cloth (some of the baskets come with a cover) after pouring some rice flour on the cloth so the dough won't stick. Keep baskets on counter a few hours and then in the fridge for a few hours. Preheat oven to 500 degrees with the Dutch Oven in it, and make sure the oven is very hot before putting the bread in it. Put the bread in the Dutch Oven with heavy oven mitts and mark the bread with an X. Put the lid on and place the Dutch Oven in the Oven for 20 minutes. Then lower the oven to 465 degrees, take the lid off, and cook it for 10 more minutes. Take the bread out and preheat the oven back up to 500 degrees to cook the second loaf. After it has cooled, I will usually freeze one loaf but cut up the other one and freeze it. You won't have to freeze the loaves but can keep them on the counter in a Ziploc bag if you have a family who will eat it in a few days. Cut up as you use it. It keeps it fresher this way. Enjoy!