Made this last night using the (identical) recipe contained in Carla's wonderful book entitled: "EINKORN Recipes for Nature's Original Wheat" (I have the very convenient spiral-bound edition). This bread is SO GOOD I got up earlier than usual today to have another slice, toasted this time! Love einkorn, love this recipe, and love what Carla has done for the einkorn-lovers community! Thank you...
I've been attempting sourdough for many years now. Most loaves have been semi-edible abysmal failures. I bought Jovial's Einkorn cookbook and the very FIRST loaf I made was a complete success. It had a high rise, was super tasty and was easy (for a sourdough lol!) I'm now spreading the joy's of Einkorn to anyone who will listen
I only discovered ieinkorn flour and jovial foods about a year ago and just today discovered that Carla passed last year. I never knew her so I don't know why it has saddened me to learn that she passed but my heart breaks for her family. Prayers for all those who love her.
I have just found this channel and I wondered why there was nothing newer than a year old. What a tragedy, she seemed to be such a lovely lady and her videos and explanations are some of the best I have seen.
I did not know Carla passed until reading Karen’s comment. Very sorry to learn this. Carla was such a wonderful instructor and person. Her videos are the best for learning about einkorn baking. I just baked the whole wheat einkorn sandwich bread. Came out perfect. It was so nice to have this video to follow along as I made this bread. Thank you.
Baking with Einkorn has been a revelation (and the only way I can eat wheat, which I love). Carla meant a lot to me, to many, she was special and her light was strong. The first time I made sourdough bread was the sandwich loaf and I felt very emotional as I made it. It came out good but the second time I used the metal loaf pan she recommended (and milk instead of water, which I didn't have first time) and it was Picture Perfect. I never have to eat storebought bread again, yay!
I’m so sad to read this. It’s my first time on this channel today. What a lovely woman. she’s blessing people with her healthy food even now. I am grateful for what she has shared and wishing her peace in God’s eternal arms. ❤️🙏
Made this one todays it is gorgeous! Ha e been strictly an overnight artisan loaf gal. First sandwich loaf using a levain instead of yeast. So happy I have these treasures to watch!
In the process of learning fermentation and now working on learning sourdough starter & recipes. I'm seeking a healthy way of making bread for better digestion and was lead to Einkorn. I'm also interested in milling the grain myself. Enjoying the journey... overwhelmed and excited at the same time. 😊❤
I’m so glad I stumbled upon your video. I’m new to this sourdough stuff. My mother and our chuck wagon cook, growing up, made it. I’ve failed a few times until I found your video. The step by step instructions are very helpful. The bread was the bomb. Makes great French toast.
Im so grateful for Carlas presentations and have become thoroughly satisfied with this excellent wheat. I can eat bread again! BTW her recipe for banana bread is THE best i ever had. I used 90 grams of beet sugar and a Tbsp of molasses as I did not have brown sugar🥰
Mine is rising right now and this is my first homemade sourdough ever! I am so very excited! The dough looked like yours! I am using my favorite clay bread pan! I can’t wait to try it!
I LOVE this bread and it turns out every single time. It is so delicious. I tagged you on facebook for the loaf I made last time. It was sooo cute, it rose so nicely, I had a small pan and it rose way high over the top :) My husband loves einkorn now :) Thank you.
I baked this loaf many times and it is one of my favorite bread..So good and tasty.. I use Einkorn whole wheat from other brand because we don't have Jovial flour in Sweden and no delivery to here either! Thank you Clara!
I have my first loaf of this bread going in the oven this morning. I turned this video on for a quick briefing and as soon as you said add the melted butter I panicked. I ran back and added some light olive oil to the dough with only 5 minutes left on the first resting time. Hopefully the bread will still turn out ok! Practice makes perfect.
Thank you very much! I made this yesterday, and it's the best sourdough bread I have ever tasted! My husband agrees also! I wonder if I can make this in a bread machine?
So glad! We have not adapted this for the bread machine. We do have a bread machine recipe here although not with sourdough: jovialfoods.com/recipes/einkorn-bread-machine-recipe/
I have a signed copy of your cookbook that has taught me everything I know about einkorn baking. I had no prior experience with baking before and I think that was a good thing because I had no preconceived ideas or techniques to unlearn but, my goodness, I am so thankful to have found your videos. It's like I have struck gold! Thank you so much.
Thank you for your kind words, Kristie! We are so happy you have had success in your sourdough baking journey and that these videos have been helpful to you. Comments like these encourage us to keep making videos! :)
Kristie Hoskins what a lovely testimony. It hits home. My baking journey began a month ago. Carla’s book is amazing. Tonight I’m baking the sandwich loaf using this awesome video :-)
I made the Two Hour dairy free sandwich loaf recipe that’s in your book last night, with yeast. I used my kitchen scale to weight the ingredients in grams. The dough wasn’t wet and sticky when I removed it from the bowl to proceed with it. I didn’t really knead the dough much before stretching, folding and shaping. I could tell it would bake into a dense loaf at that point. The bread didn’t rise all the way to the top of the plastics wrap and I even left it to sit longer than stated in the recipe.I wish I could attach a picture. It’s dense bread not really suitable for a sandwiches ( maybe open-faced) but delicious none the less. The outside is drier and crumbly, the inside is moist and tender yet on the dense side. I will keep making this recipe until I get it right. Oh I also removed it from the oven about 5 minutes before the allotted time and then covered the bread with a towel. It’s still edible ! 😋 have any tips for me to achieve a lighter loaf?
Make sure to weigh the water also and try the regular sandwich loaf that uses milk and butter for a softer crumb (pg. 39 of the cookbook or jovialfoods.com/recipes/the-softest-einkorn-sandwich-loaf-2/ You can also increase liquid slightly for a softer crumb, but this will make the dough a little harder to work with.
Weigh a cup of WW flour at 96 grams/cup. If you mill your own, you might need more water unless you are not grinding fine enough. Also, einkorn flour absorbs liquids slower than modern wheat. You may notice this gets more workable if you allow it to sit for a few minutes.
My sister and I have tried this recipe 3 times each and it always fails. Bubbling levain, fermented 5 hours, shaped and proofed in loaf pan for 2 hours. The dough never rises near the top of the pan even in proof box at 74 degrees. Then it ALWAYS cracks around all 4 sides when baked. Wish I knew at which phase this went wrong.
Try proofing for less time;(74 is quite warm and einkorn gluten will break if overproofed) and see if that improves the final loaf. You can try to increase water content slightly (5%) and see if that combined with cooler, shorter proofing improves the cracking.
I had such a hard time shaping this loaf. It was definitely more wet and loose than yours and it just wanted to stick to everything! lol I finally got it into the pan but it was definitely a fight. Might add a bit less liquid next time. Fingers crossed for this one 🤞
@@JovialFoodsInc Oh definitely. I make sourdough all the time but this was another beast to try and wrangle, lol. It was 90°F here yesterday and I'm pretty sure I proofed it to its limit because it didn't really get much oven spring and has that slight...brick look. 😆 Practice makes perfect, will try again. I think I may need to add less starter in the heat next time.
This is a wonderful loaf. Im wondering if anyone has put into it's "USA" bread pan and then put that into a roaster pan into the oven. For steam type purpose. I know it's great for other grains, just wondering if anyone has done with einkorn?
I don't know what it is...whether it's that my starter is a little too liquid in consistency, or the climate is especially humid here, but my dough is so wet beyond the point that I can do what Carla does with hers. I end up having to add so much more flour to be able to do the stretch method. It's frustrating because I follow all the steps to the 't' otherwise.
Be sure to weigh your ingredients including water for best results. When dough has overproofed, it is much more slack and harder to work with. You could also perform your stretch and folds right in the bowl itself if that makes it easier.
If I'm doubling the recipe to make two loaves, can I do the folding part before the first rise with the single ball of doubled dough? Obviously, I'll need to split it for shaping the loaves later; I'm just hoping I can do the folding and first rise as one big batch of dough rather than two smaller ones.
Might you have any tips for making A LOT of this bread? I may want to bake several loaves each day. How can I make sure to have enough starter for the loaves? And enough levain? Is it easier to mix up just one at a time or can I mix multiple batches together? ANY tips would be wonderful!
I made this loaf last night but had some trouble. I followed recipe exactly except because my kitchen it cold it took HOURS to proof to the level recommended in the video. It did not rise much in the oven and came out crumbly after cooling overnight. What did I do wrong?
Before the second rise, press it into a rectangle and add some cinnamon and raisins in a layer; (you could also add a bit of sugar and butter to the mix) then roll up and shape for the final proof in the pan.
I’m making this beautiful loaf this morning. My bread dough was drier than yours seen here though. Should I use less flour when using freshly milled Einkorn flour?
Make sure you weigh a cup of whole grain at 96 grams and you may want to increase liquid slightly (5%) since the bran and germ retained in the whole grain flour will absorb more liquid.
Another question... Your dough looks so smooth. I have made this twice with great results but my dough (your flour) just doesnt look so nice and silky. What could be the reason??
We have not been able to test our recipes at for this, but some of our customers relate that all the same rules apply to einkorn as in regular high altitude baking.
at 8:24 it shows her taking the bread out, without the loaf pan on top...but she says to put the loaf pan on top or buttered saran wrap during rising, is that rising only then bake uncovered? Thank you in advance for your help.
The second loaf pan just makes a perfect cover for the rising dough to keep it from drying out on the surface or sticking to plastic wrap; you do not bake the loaf with the other pan on top.
Is there a recipe for making sourdough bread bowls in the cookbook? I'm curious as to what you would use instead of a bread pan or large dutch oven. I haven't been able to find one the right size on Amazon. I find that without something to make the shape it just goes flat. Am I not adding enough flour? I would like them to turn out like your sweet potato rolls, just larger for a bread bowl.
Such a wonderful vid and it's been so great to have your einkorn products available; wish I'd had the w.w. pasta available during my student days! I'm hoping to make very sour, vegan sandwich loaves. All I can imagine so far is to let the loaves rise for more than the 3-5 hours. Any suggestions?
What kind of oven do you use? Also, do you sell flour in bulk? Thanks! Love these videos. I am so excited to try this out! I just ordered the flour and cookbook
The 10 lb bag is the largest available. We have several ovens in our different kitchens; the best oven is the one that is calibrated accurately no matter what the brand!
Hi Carla - thank you for the great lessons in sourdough! I'm on my fourth week of baking sourdough bread as weekends work better with time. My boules are looking and tasting better with each one as I am finally getting the hang of it and the timing down. You're a great instructor for a newbie like me. I have one question, though. Can I substitute almond milk for regular milk in the sandwich loaf? I'm allergic to cow's milk but I would like to try making that one this weekend. Thank you!!
Hi Cee Cee, thank you so much. We are so glad you are enjoying the cookbook & successfully baking bread! Yes, you can substitute almond milk for regular milk. Keep us posted on your bread baking!
My question in general is when there's a time range for proofing the bread (3-5hrs) how do you know when exactly is the best time and is it optimal (health wise) to push the proofing time as long as you can or can you still get the same benefits as long as it's at least 3 hours? BTW I made the whole wheat version last week and it turned out great! Thank you. I'm so grateful for this technology.🙏💙
We suggest allowing the dough to rise about 40% when using einkorn so that the remaining 'spring' will happen in the oven. That can be anywhere from 3-5 hours or slightly more depending on the strength of your starter.
@@JovialFoodsInc thank you. My starter is less than one month old, became active at 10 days & has been able to make well over a dozen loaves of sourdough bread. I've only made 2 einkorn loaves though. All my loaves rise in a shorter time and at least 30-40% with einkorn loaves by the 3 hour mark. I have never in my life made bread unless you found dumping ingredients in a bread machine. Is my starter too aggressive? Is there such a thing? I thought these loaves were supposed rise for a super long time.
@@sandygiallanza7304 Rise time is directly related to how strong your starter is. You can delay proofing and develop a more sour flavor by proofing the dough in the fridge to slow it down.
Great video! But I have a question: I already have a starter but am looking for a better recipe for sandwich bread. I’m interested in becoming an einkorn baker so this video got my attention. On both counts. My starter was started with regular AP flour and I’ve been feeding it with that as well. Mine is also miore of a cake batter consistency. I guess I have TWO questions, 1) when I get my einkorn flour or grain (and mill), can I just continue with the discard/feeding of my already mature starter until it’s eventually all einkorn? 2) since mine is wetter, do I need to adjust the water and milk amounts in your recipe? Thanks!
You can transition a regular starter to einkorn by refreshing with our recipe. Our einkorn starter recipe is for a firmer starter, and in order to follow our recipes you should transition it to this consistency. Always weigh your ingredients for best results.
Since you have a nice bubbly levain it sounds like your starter is ready to bake. Make sure to weigh your ingredients on a baking scale. Also pay close attention to the tight shaping of the loaf in the video. If you have further questions, send us a picture to info@jovialfoods.com and we will be happy to help.
Thank you so much for your very informative videos. I have a question, in your instructions, it says that if we use whole grain einkorn we need to add 5% more liquid, and use 96 gr of flour per cup. so what is the total of whole grain flour will be for 3 and 3/4 cups of all-purpose flour, will appreciate your response.
Great video, Thank you! So question, why purchase the 8 1/2 x 4 1/2 instead of a 9x5" as most recipes call for? Just curious, if the smaller size is recommended JUST for this recipe or whether it would work well with all recipes that normally call for a 9x5? I need loaf pans so I'm ready to buy, just want to purchase something that will be versatile for years to come. Thank you and may she rest in Peace, she seems such a sincere person.
Great tutorials! I've successfully kept a sourdough starter and done a French boule because of your tutorials, and today I'm trying the sandwich loaf. I was wondering if there was any way to double the sandwich loaf? Would it be successful if I just doubled across the board. The reason I am asking is we are a family of 7 and five of them are boys so one loaf just doesn't quite cut it. Any suggestions? Thank you so much! Heather
Einkorn will always be denser than modern wheat loaves, but a strong starter, good proofing and shaping techniques and practice will yield a better crumb.
ok,,, one more from me...Im kind of upset............. I used to love different grains and bounce around with them. Wellllll, now i've made quite a few loaves with this wonderful einkorn grain of yours im so spoiled!!!! The flavor and texture is just wonderful and has me hooked.... Still i thank you :) Great job with what your doing.
I would like to use sourdough starter that I already have. What is the approximate equivalent to ‘a batch of sourdough starter that this sourdough sandwich bread recipe calls for?
I love your flour. Can you list how many grams there are in a batch of starter for those who land on this video without having seen Lesson 2? I believe it's 280g . . . 30g starter + 130g water + 120g flour? Thank you.
We have two recipes; one for a starter and one for a levain. A batch of starter is 100 grams and a batch of levain which is made from 30 g starter, 130 g of water and 120 g of water yields a batch that weighs 280 grams.
My starter is almost ready to make my first loaf of Einkorn. I haven't ordered the 8.5" x 4.5" pans yet, but was wondering if I could use a USA Pullman pan (I already own some of these). They are 13" x 4" x 4". How would this recipe work in this size pan (or would it not work at all?). If it would work, how high should the rise go? Or, would it be best to just order the 8.5" x 4.5" pans? Thank you!
Yes, it can also be left out. It can help the activity of the live culture to be stronger, but is not necessary and will not dramatically impact flavor.
Have you ever used maple syrup instead of sugar in this recipe? We make our own maple syrup and I'd like to use that instead of sugar, but I'm not sure how much to substitute.
You can definitely grind your own wheat berries into fresh flour, however that would result in whole grain flour. You can substitute whole grain flour for all-purpose, just weigh each cup of whole grain at 96 grams and increase liquid by 5%.
Do you butter the pan before putting the bread loaf in? I noticed the bread didn’t stick to the pan so are you doing something special to make this happen? Thanks for letting me know.
Made this loaf and it turned out great! No milk no problem, I subbed water 1:1 for the milk as suggested. Next time I would reduce the amount of water a little bit, if not using milk, because my dough was wetter than in the video and didn't shape up as nicely. Thank you for the recipe :)
A fed starter is a strong starter, so if possible always use a strong, refreshed starter. If your starter is good and strong, you can make a levain from unrefreshed starter, but you may have to let the levain proof a bit longer until you see lots of bubbles.
@@JovialFoodsInc I m always not sure when to use my starter. 6 or 8 hr after feeding? I mean should i mix it when it s still rising or when it s going down? Thx
and here i am again.... i now have your exact pan :) and because i have been *over proofing* this last loaf, (i did use the usa but mine was the larger one) i am wishing i could see where your finger is resting when you say "you want to see it come up to about here". Is it right below the rim?
@@JovialFoodsInc Thank you so very much for your response. And i now see how i over proofed my last loaf. The sides are so much higher on the other usa pan and i was trying to go to the top. Your recopies have transformed me to the best tasting and health giving breads : ) Thanks !
I would like to make this bread once I get my flour,but the starter won't be ready by that time (my kids won't be patient enough to wait).I would like to make this with active dry yeast,but not sure about how much yeast/water ratio .Any ideas? Also,if I want to bake this bread in a cast iron loaf pan,how do I do that? I usually, with my gluten free bread,just pop the dough in the preheated pan and bake it. Can I use my cast iron pan for making this bread ?If yes,do I need to preheat it prior,or any other changes? Thank you.
Probably best to follow our yeast recipe: jovialfoods.com/recipes/new-einkorn-sandwich-bread-recipe/ Preheating the pan helps to 'flash bake' the loaf and can create a very hard crust; you will have to experiment with that method for your sandwich loaf.
@@JovialFoodsInc Thank you.I have been making this bread every other day now,but with yeast.My kids love it,but it is very crumbly,even though I let it cool over night. Keeping it in a ceramic bread box helps a bit.Being celiac I try to be very careful with wheat crumbs in my kitchen.
@@anne8743 make sure you are weighing you ingredients, allowing the loaf to cool completely before cutting and wrap tightly in a cotton cloth for up to 3 days at room temperature. the single slices freeze well if wrapped tightly.
Hi! I wish to use my Cuisenart CBK-110 to bake einkorn bread. Finding no recipes in the booklets. Would you know how I could proceed to make einkorn bread via my bread machine?
Follow the instructions for the levain here: jovialfoods.com/recipes/einkorn-sourdough-levain/ You want your levain to have lots of bubbles before you proceed with the recipe-about 6 to 10 hours depending on the strength of your starter.
Another question. If I purchase the 8.5" x 4.5" pans, I would prefer to make two loaves at a time. Can I double the recipe, and then divide the dough into two separate bowls so it doesn't have trouble rising (since Einkorn gluten is weak)? Thank you!
So, does that mean I can double the recipe, but when it’s ready for the last rise, divide it into two bowls? Sorry for so many questions. It can be confusing. Thank you!
We have not tried the recipe with any other starter, but we know you can transition another starter to einkorn starter. It likely would work fine. Using the right ratio and weights is important.
@@JovialFoodsInc ok thank you. I have always wondered if baking with a different flour would require you to use the same type of starter. I think I will just go ahead and transition my starter to einkorn. Thanks for the recipe. Looks wonderful.
I’m new to einkorn baking. I had a loaf pan (the USA) that the bread has risen beautifully then after in the oven 15 min give or take it fell. Can anyone tell me why? I was very careful when putting it in the oven.
Due to the very weak gluten, it may have overproofed and was not able to rise further in the oven. Only allow einkorn to rise by about 40% before moving to the next step.
This lady has a true teacher's heart. Thank you so much for sharing this. :)
Thank you!
Made this last night using the (identical) recipe contained in Carla's wonderful book entitled: "EINKORN Recipes for Nature's Original Wheat" (I have the very convenient spiral-bound edition). This bread is SO GOOD I got up earlier than usual today to have another slice, toasted this time! Love einkorn, love this recipe, and love what Carla has done for the einkorn-lovers community! Thank you...
I like the video presentation where you repeat the process again with just music before you go to the next step.
Kind of like a visual reminder. 👍
I’ve made this recipe three times, with almond milk instead of dairy, and it turns out very nice. Thank you for a delicious recipe.
So glad you like it!
I've been attempting sourdough for many years now. Most loaves have been semi-edible abysmal failures. I bought Jovial's Einkorn cookbook and the very FIRST loaf I made was a complete success. It had a high rise, was super tasty and was easy (for a sourdough lol!) I'm now spreading the joy's of Einkorn to anyone who will listen
I only discovered ieinkorn flour and jovial foods about a year ago and just today discovered that Carla passed last year. I never knew her so I don't know why it has saddened me to learn that she passed but my heart breaks for her family. Prayers for all those who love her.
I feel the same way, so very sad.😢💔
Prayers to her family.❤🙏
I have just found this channel and I wondered why there was nothing newer than a year old. What a tragedy, she seemed to be such a lovely lady and her videos and explanations are some of the best I have seen.
Yes!
I did not know Carla passed until reading Karen’s comment. Very sorry to learn this. Carla was such a wonderful instructor and person. Her videos are the best for learning about einkorn baking. I just baked the whole wheat einkorn sandwich bread. Came out perfect. It was so nice to have this video to follow along as I made this bread. Thank you.
Thank you.
How much flour did you use to make the whole wheat sandwich bread? And did you follow the exact recipe in the video?
@@jennyskripko1948 we have this recipe: jovialfoods.com/recipes/einkorn-whole-wheat-sourdough-sandwich-bread-recipe/
Baking with Einkorn has been a revelation (and the only way I can eat wheat, which I love). Carla meant a lot to me, to many, she was special and her light was strong. The first time I made sourdough bread was the sandwich loaf and I felt very emotional as I made it. It came out good but the second time I used the metal loaf pan she recommended (and milk instead of water, which I didn't have first time) and it was Picture Perfect. I never have to eat storebought bread again, yay!
thank you for sharing this story :)
I’m so sad to read this. It’s my first time on this channel today. What a lovely woman. she’s blessing people with her healthy food even now. I am grateful for what she has shared and wishing her peace in God’s eternal arms. ❤️🙏
Made this one todays it is gorgeous! Ha e been strictly an overnight artisan loaf gal. First sandwich loaf using a levain instead of yeast. So happy I have these treasures to watch!
In the process of learning fermentation and now working on learning sourdough starter & recipes. I'm seeking a healthy way of making bread for better digestion and was lead to Einkorn. I'm also interested in milling the grain myself. Enjoying the journey... overwhelmed and excited at the same time. 😊❤
Thank you so much Carla. Excellent video, clear instructions and visuals.
👌
I’m so glad I stumbled upon your video. I’m new to this sourdough stuff. My mother and our chuck wagon cook, growing up, made it. I’ve failed a few times until I found your video. The step by step instructions are very helpful. The bread was the bomb. Makes great French toast.
Thank you so much for your help! I appreciate it!
Thank you for helping with this 👍
This has been a great recipe for me. Thank you for being so thorough.
Im so grateful for Carlas presentations and have become thoroughly satisfied with this excellent wheat. I can eat bread again!
BTW her recipe for banana bread is THE best i ever had. I used 90 grams of beet sugar and a Tbsp of molasses as I did not have brown sugar🥰
These videos are so precious now that she's passed.
Mine is rising right now and this is my first homemade sourdough ever! I am so very excited! The dough looked like yours! I am using my favorite clay bread pan! I can’t wait to try it!
I love and appreciate these videos. Thank you, they’re great and you are a wonderful teacher!
Thank you!
I LOVE this bread and it turns out every single time. It is so delicious. I tagged you on facebook for the loaf I made last time. It was sooo cute, it rose so nicely, I had a small pan and it rose way high over the top :) My husband loves einkorn now :) Thank you.
I am so excited to make this bread! My best made the bedt bread now to be able to enjoy it agin is so great thank you for these amazing products
Happy for you!
Best bread I have ever made.
I baked this loaf many times and it is one of my favorite bread..So good and tasty.. I use Einkorn whole wheat from other brand because we don't have Jovial flour in Sweden and no delivery to here either! Thank you Clara!
How much whole wheat flour do you use in grams?
Hej, hur mycket fullkornsmjöl tog du till det här receptet?
How much levain in grams do you use? Thanks
nice video
I have my first loaf of this bread going in the oven this morning. I turned this video on for a quick briefing and as soon as you said add the melted butter I panicked. I ran back and added some light olive oil to the dough with only 5 minutes left on the first resting time. Hopefully the bread will still turn out ok! Practice makes perfect.
How much flour do you use if whole grain? Is it different like when doing the starter?
Thank you for the excellent videos. Would you please make one showing how to make a whole wheat sourdough einkorn loaf in a bread machine?
We have not developed a sourdough recipe for bread machines yet, but thank you for your suggestion.
Thank you. 😊
Thank you very much! I made this yesterday, and it's the best sourdough bread I have ever tasted! My husband agrees also! I wonder if I can make this in a bread machine?
So glad! We have not adapted this for the bread machine. We do have a bread machine recipe here although not with sourdough: jovialfoods.com/recipes/einkorn-bread-machine-recipe/
I have a signed copy of your cookbook that has taught me everything I know about einkorn baking. I had no prior experience with baking before and I think that was a good thing because I had no preconceived ideas or techniques to unlearn but, my goodness, I am so thankful to have found your videos. It's like I have struck gold! Thank you so much.
Thank you for your kind words, Kristie! We are so happy you have had success in your sourdough baking journey and that these videos have been helpful to you. Comments like these encourage us to keep making videos! :)
What is the name of the book? I'd like to et one.
Katie It's called, Einkorn Recipes for Nature's Original Wheat and it's by Carla Bartolucci. :)
Thanks.
Kristie Hoskins what a lovely testimony. It hits home. My baking journey began a month ago. Carla’s book is amazing. Tonight I’m baking the sandwich loaf using this awesome video :-)
RIP Carla
Making this recipe today for the first time. So far so good. Can't wait to try it. 😋
It turned out great! Thank you!!
I made the Two Hour dairy free sandwich loaf recipe that’s in your book last night, with yeast. I used my kitchen scale to weight the ingredients in grams.
The dough wasn’t wet and sticky when I removed it from the bowl to proceed with it. I didn’t really knead the dough much before stretching, folding and shaping. I could tell it would bake into a dense loaf at that point. The bread didn’t rise all the way to the top of the plastics wrap and I even left it to sit longer than stated in the recipe.I wish I could attach a picture. It’s dense bread not really suitable for a sandwiches ( maybe open-faced) but delicious none the less. The outside is drier and crumbly, the inside is moist and tender yet on the dense side. I will keep making this recipe until I get it right. Oh I also removed it from the oven about 5 minutes before the allotted time and then covered the bread with a towel. It’s still edible ! 😋 have any tips for me to achieve a lighter loaf?
Make sure to weigh the water also and try the regular sandwich loaf that uses milk and butter for a softer crumb (pg. 39 of the cookbook or jovialfoods.com/recipes/the-softest-einkorn-sandwich-loaf-2/ You can also increase liquid slightly for a softer crumb, but this will make the dough a little harder to work with.
Hi dear friends, I will like to confirm if the flour should be sieve. Peace
Our all purpose flour has a portion of the bran and germ sifted out and is ready to use. Our whole grain flour has nothing sifted out.
amazing thank you for sharing
I just baked my first loaf using this recipe, it came out beautifully, I cant wait for it to cool down so I can start slicing it….
with butter or honey!? enjoy!
missing this wonderful lady teacher :(
Is there a sandwich bread recipe that’s not sourdough?
Please visit the recipe section of our website.
I am using freshly milled flour and mine looks much wetter and not smooth at all. Am I doing something wrong?
Weigh a cup of WW flour at 96 grams/cup. If you mill your own, you might need more water unless you are not grinding fine enough. Also, einkorn flour absorbs liquids slower than modern wheat. You may notice this gets more workable if you allow it to sit for a few minutes.
My sister and I have tried this recipe 3 times each and it always fails. Bubbling levain, fermented 5 hours, shaped and proofed in loaf pan for 2 hours. The dough never rises near the top of the pan even in proof box at 74 degrees. Then it ALWAYS cracks around all 4 sides when baked. Wish I knew at which phase this went wrong.
Try proofing for less time;(74 is quite warm and einkorn gluten will break if overproofed) and see if that improves the final loaf. You can try to increase water content slightly (5%) and see if that combined with cooler, shorter proofing improves the cracking.
I use one tablespoon of Grade B Maple Syrup.
Amazing videos. Thanks for sharing. May I please..... how many grams is 1 batch of levain or starter? Thanks
Here is the levain recipe: jovialfoods.com/recipes/einkorn-sourdough-levain/
can you just sift the freshly ground einkorn to turn it into all-purpose without the bran?
Yes, sift the it through a flour sieve a few times.
I had such a hard time shaping this loaf. It was definitely more wet and loose than yours and it just wanted to stick to everything! lol I finally got it into the pan but it was definitely a fight. Might add a bit less liquid next time. Fingers crossed for this one 🤞
Weigh all ingredients including water; and working with einkorn takes practice for sure;
@@JovialFoodsInc Oh definitely. I make sourdough all the time but this was another beast to try and wrangle, lol. It was 90°F here yesterday and I'm pretty sure I proofed it to its limit because it didn't really get much oven spring and has that slight...brick look. 😆 Practice makes perfect, will try again. I think I may need to add less starter in the heat next time.
This is a wonderful loaf. Im wondering if anyone has put into it's "USA" bread pan and then put that into a roaster pan into the oven. For steam type purpose. I know it's great for other grains, just wondering if anyone has done with einkorn?
We have not but it does still get a lovely golden crust.
I don't know what it is...whether it's that my starter is a little too liquid in consistency, or the climate is especially humid here, but my dough is so wet beyond the point that I can do what Carla does with hers. I end up having to add so much more flour to be able to do the stretch method. It's frustrating because I follow all the steps to the 't' otherwise.
Be sure to weigh your ingredients including water for best results. When dough has overproofed, it is much more slack and harder to work with. You could also perform your stretch and folds right in the bowl itself if that makes it easier.
@JovialFoodsInc thank you. I did not weigh the liquids so could try that. Fortunately the bread comes out well, but definitely difficult to work with.
I assumed the loaf pan was a Pullman. I looked on the recipe, however, it doesn’t name the Brand Name of pan. Does anyone know
Its a USA loaf pan. 8x4.5"
@@lisawhite4918 yes, thank you for answering!
If I'm doubling the recipe to make two loaves, can I do the folding part before the first rise with the single ball of doubled dough? Obviously, I'll need to split it for shaping the loaves later; I'm just hoping I can do the folding and first rise as one big batch of dough rather than two smaller ones.
Thanks Carla! Another great video! Can I use raw whole milk rather than whole pasteurized milk?
Tara Howard Of course!
Fabulous!
Might you have any tips for making A LOT of this bread? I may want to bake several loaves each day. How can I make sure to have enough starter for the loaves? And enough levain? Is it easier to mix up just one at a time or can I mix multiple batches together? ANY tips would be wonderful!
You can just multiply. Can keep a few going at once too!
How many grams is a "batch" of sourdough levain ?
A 'batch' is one recipe which is 280 grams (1 cup in volume). See the recipe here: czcams.com/video/lSm8Naft3jE/video.html
Love your series. I was wondering if you can use Einhorn in a Pullman pan or pan de mie?
Yes, this works fine but you will need to adjust baking time slightly for the smaller diameter loaf
may I suggest autolyse for one hour, makes a huge difference
I made this loaf last night but had some trouble. I followed recipe exactly except because my kitchen it cold it took HOURS to proof to the level recommended in the video. It did not rise much in the oven and came out crumbly after cooling overnight. What did I do wrong?
I love this bread!!
To mix it up, How can I make this into a cinnamon raisin loaf? Thanks!
Before the second rise, press it into a rectangle and add some cinnamon and raisins in a layer; (you could also add a bit of sugar and butter to the mix) then roll up and shape for the final proof in the pan.
How much is 1 batch of levain in measurement? Would that be the whole starter once its ready? If so do we take out 2 tsp. to keep the starter going?
A batch of levain is 1 cup. You use 2 tablespoons (30 grams) of starter to make a levain, plus 130 grams of warm water and 120 grams of AP flour.
If I do this how long do I have to let it sit before it’s ready to use?
@@davelyn786 Hi davelyn786. The video on the levain (which is the first step for the bread) explains it all.
I’m making this beautiful loaf this morning. My bread dough was drier than yours seen here though. Should I use less flour when using freshly milled Einkorn flour?
Make sure you weigh a cup of whole grain at 96 grams and you may want to increase liquid slightly (5%) since the bran and germ retained in the whole grain flour will absorb more liquid.
What do you call the spatula with a hole in the middle to mix the ingredients? Where did you purchase it?
This is our exclusive kneading tool and is (usually) available on our website. We hope to have this back in stock soon.
Another question... Your dough looks so smooth. I have made this twice with great results but my dough (your flour) just doesnt look so nice and silky. What could be the reason??
Could just need a bit more knead?
If I would like to make 2 breads at the same time,should I make 2 separate ones,or mix it all up and divide after,just before rising?
Thank you.
We recommend mixing separately; since the gluten is very weak a large heavy ball of dough will inhibit the proofing.
@@JovialFoodsInc Thank you.
Hello from Montana and Thank You ! I am so excited to perhaps eat wheat bread again. Is there any adjustments for high altitudes?
We have not been able to test our recipes at for this, but some of our customers relate that all the same rules apply to einkorn as in regular high altitude baking.
at 8:24 it shows her taking the bread out, without the loaf pan on top...but she says to put the loaf pan on top or buttered saran wrap during rising, is that rising only then bake uncovered? Thank you in advance for your help.
The second loaf pan just makes a perfect cover for the rising dough to keep it from drying out on the surface or sticking to plastic wrap; you do not bake the loaf with the other pan on top.
Is there a recipe for making sourdough bread bowls in the cookbook? I'm curious as to what you would use instead of a bread pan or large dutch oven. I haven't been able to find one the right size on Amazon. I find that without something to make the shape it just goes flat. Am I not adding enough flour? I would like them to turn out like your sweet potato rolls, just larger for a bread bowl.
We bread bowl recipe but you could make a boule recipe and scoop out the top portion.
Such a wonderful vid and it's been so great to have your einkorn products available; wish I'd had the w.w. pasta available during my student days! I'm hoping to make very sour, vegan sandwich loaves. All I can imagine so far is to let the loaves rise for more than the 3-5 hours. Any suggestions?
Yes, allowing a longer ferment will make the flavor more prominent. Doing this at a low temperature will keep it from rising too much.
@@JovialFoodsInc Thanks!
What kind of oven do you use? Also, do you sell flour in bulk? Thanks! Love these videos. I am so excited to try this out! I just ordered the flour and cookbook
The 10 lb bag is the largest available. We have several ovens in our different kitchens; the best oven is the one that is calibrated accurately no matter what the brand!
Hi Carla - thank you for the great lessons in sourdough! I'm on my fourth week of baking sourdough bread as weekends work better with time. My boules are looking and tasting better with each one as I am finally getting the hang of it and the timing down. You're a great instructor for a newbie like me. I have one question, though. Can I substitute almond milk for regular milk in the sandwich loaf? I'm allergic to cow's milk but I would like to try making that one this weekend. Thank you!!
Hi Cee Cee, thank you so much. We are so glad you are enjoying the cookbook & successfully baking bread! Yes, you can substitute almond milk for regular milk. Keep us posted on your bread baking!
My question in general is when there's a time range for proofing the bread (3-5hrs) how do you know when exactly is the best time and is it optimal (health wise) to push the proofing time as long as you can or can you still get the same benefits as long as it's at least 3 hours? BTW I made the whole wheat version last week and it turned out great! Thank you. I'm so grateful for this technology.🙏💙
We suggest allowing the dough to rise about 40% when using einkorn so that the remaining 'spring' will happen in the oven. That can be anywhere from 3-5 hours or slightly more depending on the strength of your starter.
@@JovialFoodsInc thank you. My starter is less than one month old, became active at 10 days & has been able to make well over a dozen loaves of sourdough bread. I've only made 2 einkorn loaves though. All my loaves rise in a shorter time and at least 30-40% with einkorn loaves by the 3 hour mark. I have never in my life made bread unless you found dumping ingredients in a bread machine. Is my starter too aggressive? Is there such a thing? I thought these loaves were supposed rise for a super long time.
@@sandygiallanza7304 Rise time is directly related to how strong your starter is. You can delay proofing and develop a more sour flavor by proofing the dough in the fridge to slow it down.
@@JovialFoodsInc ok so the only reason to prolong the proof time is for flavor not because it's healthier?
@@sandygiallanza7304 dependent on the strength of your starter and conditions in your kitchen-it is a good problem to have active starter!
Great video! But I have a question: I already have a starter but am looking for a better recipe for sandwich bread. I’m interested in becoming an einkorn baker so this video got my attention. On both counts. My starter was started with regular AP flour and I’ve been feeding it with that as well. Mine is also miore of a cake batter consistency. I guess I have TWO questions, 1) when I get my einkorn flour or grain (and mill), can I just continue with the discard/feeding of my already mature starter until it’s eventually all einkorn? 2) since mine is wetter, do I need to adjust the water and milk amounts in your recipe? Thanks!
You can transition a regular starter to einkorn by refreshing with our recipe. Our einkorn starter recipe is for a firmer starter, and in order to follow our recipes you should transition it to this consistency. Always weigh your ingredients for best results.
I have made this several times now and my dough never rises like yours. What am I not doing correctly? My levain bubbles up nicely. Thanks
Since you have a nice bubbly levain it sounds like your starter is ready to bake. Make sure to weigh your ingredients on a baking scale. Also pay close attention to the tight shaping of the loaf in the video. If you have further questions, send us a picture to info@jovialfoods.com and we will be happy to help.
Thank you so much for your very informative videos. I have a question, in your instructions, it says that if we use whole grain einkorn we need to add 5% more liquid, and use 96 gr of flour per cup. so what is the total of whole grain flour will be for 3 and 3/4 cups of all-purpose flour, will appreciate your response.
3.75 x 96 = 360 grams of whole wheat flour
Great video, Thank you! So question, why purchase the 8 1/2 x 4 1/2 instead of a 9x5" as most recipes call for? Just curious, if the smaller size is recommended JUST for this recipe or whether it would work well with all recipes that normally call for a 9x5? I need loaf pans so I'm ready to buy, just want to purchase something that will be versatile for years to come. Thank you and may she rest in Peace, she seems such a sincere person.
We love the smaller USA pans because the smaller size creates a taller loaf overall. We use this on all sandwich loaves.
Great tutorials! I've successfully kept a sourdough starter and done a French boule because of your tutorials, and today I'm trying the sandwich loaf. I was wondering if there was any way to double the sandwich loaf? Would it be successful if I just doubled across the board. The reason I am asking is we are a family of 7 and five of them are boys so one loaf just doesn't quite cut it. Any suggestions? Thank you so much! Heather
Since einkorn has weak gluten, we suggest keeping the batches separate for optimum rise.
How about coming up with a bowl that is marked at 30% so we do not over proof whick makes loaf fall or deflate when baking.
Thank you for the suggestion-using a small piece of painters tape on the outside of the bowl also works well to mark the rise.
Mine was really dense 😢 any recommendations
Einkorn will always be denser than modern wheat loaves, but a strong starter, good proofing and shaping techniques and practice will yield a better crumb.
@@JovialFoodsInc alrighty should I just keep feeding the starter and use it until it's strong? I have it in the fridge already
@@jennifergaray4629 yes; feeding makes it strong- it is best when showing bubbles within 6 -8 hours of refreshing
@@JovialFoodsInc ok when I refresh it do I let it sit out in a dark place again for 6 _10 hours or right back know the fridge?
@@jennifergaray4629 refrigeration slows down fermentation so leave it out long enough to see activity, then refrigerate.
ok,,, one more from me...Im kind of upset............. I used to love different grains and bounce around with them. Wellllll, now i've made quite a few loaves with this wonderful einkorn grain of yours im so spoiled!!!! The flavor and texture is just wonderful and has me hooked.... Still i thank you :) Great job with what your doing.
Do you bake the bread with the other loaf pan on top or is it just when it’s rising 3-5 hours?
Just during the rise
@@JovialFoodsInc Thank you! Following her recipes from Lesson 1!
I would like to use sourdough starter that I already have. What is the approximate equivalent to ‘a batch of sourdough starter that this sourdough sandwich bread recipe calls for?
likely your starter is higher hydration than ours- so use your starter as the 'levain' in this recipe. A batch of levain is 280 g/1 cup.
I can't wait to make this bread! I don't have a scale yet. Is there one you recommend?
There are many good ones available out there! Don't spend more than $20 and be sure it will weigh in grams (most do).
Why don't you use a mixer of some kind? An upright like a KitchenAid or an Ankarsrum? Just wondering.
Einkorn has very weak and brittle gluten. Mixing with a mechanical mixer breaks down the weak gluten and does not help with the final results.
I love your flour. Can you list how many grams there are in a batch of starter for those who land on this video without having seen Lesson 2?
I believe it's 280g . . . 30g starter + 130g water + 120g flour? Thank you.
We have two recipes; one for a starter and one for a levain. A batch of starter is 100 grams and a batch of levain which is made from 30 g starter, 130 g of water and 120 g of water yields a batch that weighs 280 grams.
My starter is almost ready to make my first loaf of Einkorn. I haven't ordered the 8.5" x 4.5" pans yet, but was wondering if I could use a USA Pullman pan (I already own some of these). They are 13" x 4" x 4". How would this recipe work in this size pan (or would it not work at all?). If it would work, how high should the rise go? Or, would it be best to just order the 8.5" x 4.5" pans? Thank you!
It works but you will have to adjust the baking time down a bit since the overall width is less
If the sugar is just for flavor, can I use honey or erythritol instead
Yes, it can also be left out. It can help the activity of the live culture to be stronger, but is not necessary and will not dramatically impact flavor.
Is the loaf pan BUTTERED when you put the dough loaf in it?????
Yes it is.
Have you ever used maple syrup instead of sugar in this recipe? We make our own maple syrup and I'd like to use that instead of sugar, but I'm not sure how much to substitute.
You can substitute 2 tablespoons of maple syrup for the sugar or omit the sugar all together if you prefer.
If all I have is einkorn wheat berries,is there any way I can use it in place of all purpose einkorn flour? And still get a light fluffy loaf?
You can definitely grind your own wheat berries into fresh flour, however that would result in whole grain flour. You can substitute whole grain flour for all-purpose, just weigh each cup of whole grain at 96 grams and increase liquid by 5%.
@@JovialFoodsInc can you just sift the freshly ground einkorn to turn it into all-purpose without the bran?
Do you butter the pan before putting the bread loaf in? I noticed the bread didn’t stick to the pan so are you doing something special to make this happen? Thanks for letting me know.
Yes, we butter pan: step 3: Generously butter an 8½ × 4½‐inch loaf pan.
So sorry. I totally missed that step. Thanks for replying to so quickly.
Made this loaf and it turned out great! No milk no problem, I subbed water 1:1 for the milk as suggested. Next time I would reduce the amount of water a little bit, if not using milk, because my dough was wetter than in the video and didn't shape up as nicely. Thank you for the recipe :)
Do u use unfed starter or when the last time u feed it?
A fed starter is a strong starter, so if possible always use a strong, refreshed starter. If your starter is good and strong, you can make a levain from unrefreshed starter, but you may have to let the levain proof a bit longer until you see lots of bubbles.
@@JovialFoodsInc I m always not sure when to use my starter. 6 or 8 hr after feeding? I mean should i mix it when it s still rising or when it s going down? Thx
and here i am again.... i now have your exact pan :) and because i have been *over proofing* this last loaf, (i did use the usa but mine was the larger one) i am wishing i could see where your finger is resting when you say "you want to see it come up to about here". Is it right below the rim?
yes, right below the rim
@@JovialFoodsInc Thank you so very much for your response. And i now see how i over proofed my last loaf. The sides are so much higher on the other usa pan and i was trying to go to the top. Your recopies have transformed me to the best tasting and health giving breads : ) Thanks !
Hi Carla, how can I make the bread more sour and still get the same rise? I was hoping for a flavor close to sf sourdough
The sour flavor can be strengthened by proofing longer. You will need to exp
experiment with flavor and rise - it's a balance.
Jovial Foods, Inc. Thanks! I think I’ll put it in the fridge next time, do you think this would be best during the first or second rise?
@@blushady after the first rise
Your practices with regard to starter maintenance can also play a role here. Frequency of feedings can change how sour the starter is.
Does the water and milk have to be an exact temperature or just warm?
Warm to the touch is fine; just not hot.
I would like to make this bread once I get my flour,but the starter won't be ready by that time (my kids won't be patient enough to wait).I would like to make this with active dry yeast,but not sure about how much yeast/water ratio .Any ideas?
Also,if I want to bake this bread in a cast iron loaf pan,how do I do that?
I usually, with my gluten free bread,just pop the dough in the preheated pan and bake it.
Can I use my cast iron pan for making this bread ?If yes,do I need to preheat it prior,or any other changes?
Thank you.
Probably best to follow our yeast recipe: jovialfoods.com/recipes/new-einkorn-sandwich-bread-recipe/
Preheating the pan helps to 'flash bake' the loaf and can create a very hard crust; you will have to experiment with that method for your sandwich loaf.
@@JovialFoodsInc Thank you.I have been making this bread every other day now,but with yeast.My kids love it,but it is very crumbly,even though I let it cool over night. Keeping it in a ceramic bread box helps a bit.Being celiac I try to be very careful with wheat crumbs in my kitchen.
@@anne8743 make sure you are weighing you ingredients, allowing the loaf to cool completely before cutting and wrap tightly in a cotton cloth for up to 3 days at room temperature. the single slices freeze well if wrapped tightly.
Hi Carla, how much is abatch of the levin. I mean how do you u measure the batch?
a batch of levain is 280 grams.
Hi! I wish to use my Cuisenart CBK-110 to bake einkorn bread. Finding no recipes in the booklets. Would you know how I could proceed to make einkorn bread via my bread machine?
Please check out our website recipes: jovialfoods.com/recipes/einkorn-bread-machine-recipe/
Can the sugar be substituted with raw honey?
How far in advance so you need to make the levain so the bread will rise nicely?
Follow the instructions for the levain here: jovialfoods.com/recipes/einkorn-sourdough-levain/ You want your levain to have lots of bubbles before you proceed with the recipe-about 6 to 10 hours depending on the strength of your starter.
Another question. If I purchase the 8.5" x 4.5" pans, I would prefer to make two loaves at a time. Can I double the recipe, and then divide the dough into two separate bowls so it doesn't have trouble rising (since Einkorn gluten is weak)? Thank you!
Yes, we recommend two smaller balls of dough rather than one large for that reason
So, does that mean I can double the recipe, but when it’s ready for the last rise, divide it into two bowls? Sorry for so many questions. It can be confusing. Thank you!
Or, divide it into two bowls sooner that that? Thank you.
@@pamelamorrow2093 best to mix all together then divide the dough in half by weight and allow to rise separately
@@pamelamorrow2093 yes, rise as two balls of dough for best results
Does anyone know how many grams of starter to use for the recipe? I kow the recipe calls for a 'batch', but how much is that? Thanks
You use 30 grams of sourdough starter to make 1 batch/recipe of levain.
Do you have to use an einkorn starter or can it be a white flour starter? Would it rise and bake the same?
We have not tried the recipe with any other starter, but we know you can transition another starter to einkorn starter. It likely would work fine. Using the right ratio and weights is important.
@@JovialFoodsInc ok thank you. I have always wondered if baking with a different flour would require you to use the same type of starter. I think I will just go ahead and transition my starter to einkorn. Thanks for the recipe. Looks wonderful.
Is your einkorn mixing tool the classic or mini size?
It is a full sized tool
I don't have a levin, can I use active dry yeast , if so How much? Please and thank you
Please follow the instructions provided for a yeast levain. Typically, a cup of wet starter or a cup of levain is equivalent to a packet of yeast.
I’m new to einkorn baking. I had a loaf pan (the USA) that the bread has risen beautifully then after in the oven 15 min give or take it fell. Can anyone tell me why? I was very careful when putting it in the oven.
Due to the very weak gluten, it may have overproofed and was not able to rise further in the oven. Only allow einkorn to rise by about 40% before moving to the next step.
@@JovialFoodsInc thank you. I’m trying again this evening. I will not give up. Lol