https://www.copymethat.com/r/jv3fxXXRr/einkorn-sourdough-bread/
133119357
6Z5gckQ
jv3fxXXRr
2024-04-28 20:05:18
Einkorn Sourdough Bread
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Ingredients
- subheading: Weight Ingredient Baker's Percentage:
- 39g Mature liquid starter (100% hydration) 100%
- 39g All-purpose einkorn flour (Jovial organic all-purpose einkorn) 100%
- 17g Water 45%
- subheading: Dough Formula:
- Target final dough temperature (FDT) is 76 to 77°F (24 to 25°C). For more information on final and desired dough temperatures, have a look at my guide to the importance of temperature in baking.
- note: Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain.
- subheading: Weight Ingredient Baker's Percentage:
- 1066g All-purpose einkorn flour ( Jovial organic all-purpose einkorn) 100.00%
- 6g Diastatic malt powder (optional) 00.52%
- 811g Water 76.09%
- 22g Salt 2.07%
- 95g Ripe, stiff levain (see above) 8.89%
Steps
Directions at theperfectloaf.com
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