Just made my first boule following your steps. I did mine with 240 grams whole wheat and 300 grams of all purpose. My starter is now 10 days old and very active. Everything came out perfectly. I’m in love. The spirit of Jovial founder Carla lives on as I named my starter after her.
Loved Carla and am so thankful for her and all she did, and there is so much! She seemed to be tireless! We were using many of the products she created before knowing anything about her, and now I see what a lovely woman she was. I found her videos after purchasing the Einkorn cookbook, and she has not only given us the gift of bread and other baked goods we can tolerate, but she also has taught me so much! My bread looks professional, and I am such a novice! I miss her greatly, may she be in peace with God and the angels in Heaven❤️
I am so excited to finally work on bread! I bought her book, and decided I need visual aids too and surprise! She's on youtube! How wonderful! :D I will be returning again soon!
So proud of my first Boule! I just pulled mine out of the oven after working on a starter for 19 days. Thank you for these incredible videos! Very helpful for me.
Instead of dumping the boule into the hot dutch oven and then scoring it, I place the boule onto a piece of parchment paper, score it there and then place it into the dutch oven. It's a lot safer and it's easier to move the parchment paper to center .
Thank you for your wonderful videos. Im still waiting for you book to arrive but I’m at a point I can make bread so I’m very thankful for your videos. I’m enjoying backing bread with you this morning. I diligently worked on my starter and finally got to where I could make a levin last night. I’m on my first 15 minutes rest time, then onto the folding process . I don’t have a proofing basket nor a Linen towel or the right size ceramic cast iron pot. I’ll be lining a basket I have with plastic wrap to do the second rise and then bake it in my large cast iron Dutch oven, I had to raid my husbands work trailer for a razor blade, he had a box of new ones. Yesterday I made pancakes with the starter discard and found I love the texture. I used them for wraps. For breakfast I stuffed sliced organic strawberries and homemade whip cream and lunch I spread on vegan mayo, then added romaine lettuce, thin sliced Dubliner cheese and thin sliced smoked turkey breast I made day before yesterday from one of our young turkeys that was injured and we dispatched early. The “ pancakes” will be my go to for wraps of all sorts. I’m looking forward to having this bread for tomorrow!
thank you carla i bought your book excited to try it. i am a retired italian bread baker my family opened in 1913. my grandfather & father & then me i closed in 2007 was not easy for me to do that. but nobody was eating bread like before like years ago thank you.
I have the biggest crush!! You're adorable (and helpful too). I like how you're not exactly comfortable in front of the camera. It's refreshing change not to be watching a big ego on the screen. Lol. Thank you very much for this video. I kneaded to watch this because Einkorn was kicking my butt in the kitchen...namaste (in this case sincerely).
Thank You! I bought your book and then found your videos and it took me a while to figure out you were one and the same! My first classic boule out of the oven last night looked exactly like yours! Before getting your book and watching the videos….both are important... I had tried making einkorn bread from a different source. The directions were in cups of flour not weight and I was using freshly milled einkorn that I had then double sifted to remove as much bran as possible so it was fluffy and almost weightless. Needless to say Trying to fold that dough was like folding pudding! Because of your videos I knew exactly what things should look like each step of the way. Today I am taking the boule and some einkorn sandwich bread to my gluten sensitive son and taking my mill and I’m going to make einkorn crackers with my grandsons! Thanks again!
I bought Einkorn by accident recently, thinking Einkorn was the brand name. So I googled how to use it once I found out it wasn't your typical flour. I followed Carla's sourdough recipe to the letter, and it turned out perfect! Some of the best bread I've ever had in fact. Making the starter seemed much more manageable too, compared with the regular all-purpose recipe in King Arthur's cookbook. One thing I did that wasn't mentioned in the video: after the three 15-minute folds, I let it rise on the counter for 3-4 hours, and then, since it was dinner and drinks time by then (!), I put it in the fridge overnight. It rose significantly in size. And I think having it cold made it easier to shape. I'd like to try the whole wheat version next. She says to use less flour, but how much less???
I tried so many bread recipes on youtube and couldn't get same result. Finally!!! I got my first artisan boule from your video and it was perfect!! Thank you for your very detail videos and want to ask you if you can make video to make french baguettes.
@@JovialFoodsInc Oh YES! I am waiting for the video for french baguettes too. I see the recipe but really need the video to help me make them come out perfectly.
Excellent series of videos. I replicated your recipe exactly and my bread turned out looking exactly like yours. Waiting for to cool. Can’t wait to taste it.
Make Einkorn crackers with your Levain. Mix it with around 35ish grams of olive oil. Mix till smooth and put on a baking sheet with parchment paper in a thin layer. Bake on 325 for 1 hour. It’s the best!!!
Nice video. This is a great recipe for beginner bakers due to the dough’s lower hydration. Many new bakers become obsessed with the high hydration doughs and aren’t ready for them. It takes a lot of practice and skill. Start low, 55-60% tops and work your way up once you become comfortable handling dough.
Is anybody baking their sourdough at high altitude? I live @ 8400ft. I followed the recipe and I feel it needed more cooking. Flavor wise and considering I have never ever baked bread, this was pretty good. Thanks for this video ❤
These videos are so helpful! I’ve referred back here many times. Thank you, Carla 🤍 Wondering if anyone can help me. I’ve followed all the steps & measurements, etc. My loafs are coming out rather flat & dense. The flavor is pretty good & developed but the texture is way off. My starter is mature. I thought maybe I was over proofing, so today I tried less time & still same result. Temp in my kitchen is about 70 degrees F. Open to any thoughts & suggestions! Hopeful to improve 🙏🏼
Keep working on it! Starter is strong when it bubbles within 5 hours of a refreshing. Tight shaping technique and being careful not to overproof if your starter is strong or underproof if your starter is weaker are good guidelines.
Thank you so much! Does overproofing or underproofing usually happen during the first or second rise? I tried again today with refreshed starter & made the levain early this morning. I let it rise for 3 hrs & it looked great. After the second rise, which I did for an hour - when I took it out it fell flat & lost its shape 😢 I tried scoring it anyway & the knife dragged. Does this sound like I didn’t let it proof long enough? I did the pike test & it seemed good! Thank you so much!
I have the same exact problem. My breads come out looking more like flat breads.I have a good starter, about 75° F in my house, so not sure what is the problem.
I love watching you make bread! Today was Day 1 of my Einkorn sourdough starter. I'm on my way to sourdough bread. Thanks for making it so clear for us to learn!
Hi me too I join the club last night ,baked my first , I modified the menu I did not listen well and almost ovenproof mine I added egg ,flaxseed used also coconut milk. I was looking for a good rise and softer using the poolish method that 3/5 hrs after last fold was too long (did 3hrs) .So far I catch up it was so floppy could not even transfer in the pot it was rising too much too fast but the bake using a 4qts oval Dutch oven saved me also it was a mixed of All purpose Einkorn and sprouted wheat .BUT OOH THE TASTE is unbelievable, so scrumptious.I did do irish bread with einkorn and bread flour I finish it in 3dys ,because of the taste I could wait.i was only doing bread and ghee with some honey.Waw.i almost bit my tongue.
Carla, I have your book and have made the Boulle and the No Knead Artisan recipes. I have about the same results with both but the No Knead recipe is a lot easier for me. They both make great loaves.
Thank you so much for making this video! The last comment mentioned English muffins, I would love it if you did a video on that. I have your book and am baking some beautiful loaves of bread. My starter is about 5 months old now. Thank you again!
Ginger E So happy your starter is working out. I am working on a new book, but it will be a while. We’ll also be publishing new recipes to our website.
Im so happy even when my flour wasn’t as good as it should I got a great bread ! My family is enjoying a really tasty and delicious bread. Thank you Carla! It’s awesome
I've made this loaf once last year. It is a tasty loaf of bread. I used our meat slicer to cut the slices more evenly since I don't own a nice bread knife. I also used the first method from your book. Thanks you for the how- to- videos and the awesome book.
This video was done very well thank you! However, I don’t recommend at all after baking two of these to dump the proofed dough from the basket directly into the Dutch oven. It’s too hard to get it correctly in especially if your Dutch oven is smaller in diameter. The dough plops often on its sides and caused odd shaped loaf and its sticks until 30 seconds to shake it into center of pan. It deflated the load some also. Please turn it out on parchment gently then score top and pick up parchment and place it in hot Dutch oven for the best results!
Hi... I’m trying hard... but I’m getting there... today i did my # 4.... I love the way that you explain with details.. thank you so much! And you’re adorable! I do need to translate everything... sometimes it is hard
Baked this twice now....tastes great but either it's the humidity here or something, but I needed way more flour than 600 g. Each step I was met with massively sticky unrelenting need for more flour. And still it didn't look like her pre-oven mass. It's in the oven right now, so we'll see if it's a flat, dense loaf. It's really hot and humid in my kitchen :(
Humidity can affect the moisture content of dough during baking. While einkorn is already a sticky dough, high humidity will have an impact on dough hydration and make it ever stickier. To compensate, you can reduce the amount of liquid in your recipe by up to 10%.
I personally use a mix of 33 to 50 whole grain and the rest all purpose einkorn, kamut, semolina, white bread four etc.. Do I have good taste, fragrance but still a very nice open crumb and fluffy texture. If one is very gluten sensitive stick to einkorn. Kamut I also like alot, bakes great and tastes amazing, but maybe has more gluten than einkorn. For me gluten is not an issue. Einkorn, kamut etc are still tasting great and are more nutritious than regular wheat of course.
doing the math, from every recipe I've found on the Jovial website and their youTube videos, it appears that the calculation is 80%. If the recipe calls for 600 grams of all purpose einkorn flour, divide that by .8 and use 480 grams of wholegrain einkorn instead. If it calls for 60 grams of all purpose einkorn flour divide that by .8 and use 48 grams of whole grain einkorn.
Great video! Can you tell me why you recommend not kneading the dough, but the recipe in your book says specifically to knead the dough? In the video, your dough is not sticky at all when you are turning it. Mine dough is sticky and I have to use a scraper. Thanks!
She says in her video, with the einkorn kneading tool, there’s no need to knead the dough. I don’t have her tool, I used a different type of bread kneading tool, and it came out perfect!
You can use a banneton; she did in some other videos. We sell a linen couche used in the video that is great for making ciabatta, French baguettes or other long loaves as well as round. It is a versatile baking tool whereas a banneton is good for one shape.
I was wondering if you could explain to me more about the einkorn bread flower? I have never heard of it before can you have just recently gotten back into baking after many years if not making bread. Can you tell me the difference between it and regular all purpose or self-rising flour? Or is it strictly for creating starter for your sourdough? Hope to hear back from you thanks for the great video. Take care and God bless Deb
We are happy to tell you about Einkorn, it's one of our favorite subjects! Here is a link to our website that will tell you all about this wonderful grain jovialfoods.com/einkorn/
Let the dough rise by 40% to 50% (do not double). this will vary based on the strength of your starter and the conditions in your kitchen at the time you are baking.
i love this recipe! i just restocked my flour. but now that i have both, whole einkorn and all purpose einkorn, i have a few questions: 1. i would like to incorporate the whole grain into this recipe. do you mind explaining what you mean when you say add less flour or water according to weight? 2. you preheat your oven to 500, but once the loaf is in, you lower the temperature to 450? 3. which linen cloth do you use? i couldn't find it
I love your jean apron! Where did you get it? Thank you for the wonderful videos. My hubby and I enjoy sourdough. We can’t wait to try Jovial this weekend!
Jovial Foods, Inc. Jovial Foods, Inc. Carla, our first einkorn bread turned out fantastic. I got a “Wowwwww” when the lid was removed! Yes, follow each step and the results are just right. Thank you for sharing your joy :-)
good morning I would like to make two loaves at once. Should I double the amounts and divide the dough along the way or should I make them separate from the beginning with two levine's? Also do I grease the pans to prep?
Hello, I love your videos. I’m planning on making this bread but will be home milling my Einkorn grain fresh. I’m wondering if, and how much of a weight adjustment I may need to do with home milled Einkorn, opposed to your all-purpose packaged Einkorn flour. Thank you in advance for sharing your knowledge. Dale
Thanks for your comment Dale, we're so happy you are enjoying the videos! You can follow this recipe here to use ground wheat berries, then follow shaping methods in the video: jovialfoods.com/whole-grain-sourdough/. We also have a sprouted einkorn boule recipe on our website if you're interested. Happy baking!
Carla, I made my first loaf following the directions in the cookbook from start to finish. It came out so deliciously sour but very dense. I think it was extremely dense because of my altitude. I baked it in a cast iron dutch oven. The main problem I had was that it didn't brown very much. It was more of a tan. I was afraid that using flour to do my turning would add too much flour. The comment in the book that the recipe was written to account for the extra flour was key for me.. Overall, I think I should have left it to rise longer in the bannaton due to my altitude (at 90 minutes it had hardly risen). It tasted so good and sour. I am making another loaf tomorrow or Wed. Do you have a facebook page onto which I can post a couple of pictures?
Try extending the first proofing time to 6 hours and see if that helps the second rise. You can extend the second rise up to 2 hours, beyond that the dough may lose its ability to rise in the oven. For a darker loaf, remove the cover after 40 minutes and let bake an additional 5 minutes. We would love to see your pictures! Send them to info@jovialfoods.com
@@JovialFoodsInc I just looked up the temperature limits for the le Crueset. The manufacturer states the lid w/ the black knob should not go above 480 F for the signature line and 375 F for the classic line. Has anyone had problems with this, especially preheating the oven to 500 F. Thanks! - Worried in Richmond.
@@JovialFoodsInc Thank you! That is a good idea. I also figured out you can purchase a stainless steel handle from la Crouset - the same as the signature series, which raises the maximum temperature. I just made my first sourdough bread - used the sandwich loaf recipe. Although it didn't rise as much as when using yeast, I'm sure I will get there. However, the taste was incredible. I look forward to the boule and many of other recipes in the cookbook!
I have made several loaves but have problem with the bottom of the loaf getting too brown and very hard. I reduced my oven temp to 450 and then 425 but still same problem. Any ideas? Also, I have trouble with the loaf sticking in the banneton no matter how much I flour it.
I agree that this is a beautiful book. my issue is that the book and the written instruction (link) for levain is 120 grams of whole grain flour. At the end of the video the checklist says 96 grams. I do not like discrepancies for baking.
Have had wonderful success with my Einkorn starter for the last few weeks. Have baked "1/2" loaves of Boule to avoid the cost of entire loaves if failed. Have my first Whole loaf in the second stage of shaping and rising while oven preheats.... My question is - has anyone baked straight from the first 3 - 8 hrs rise? I had a lovely rise today at that point and hated to deflated it and then reshape it. Just doesn't look the same even after an hour's rise before baking. Please let me know what would be the harm in just baking from that point or what is achieved in the second short rise. Thanks! : )
So glad to hear of your success! The deflating and reshaping of the dough is for the crumb. It deflates the large, uneven bubbles from the first rise. A nice tight shaping begins the development of the structure of the loaf and crumb. The second rise is short to accommodate Einkorn's weak gluten. A longer proofing could cause the dough to sink during baking.
@@JovialFoodsInc Thanks! That makes sense. Still not getting much rise at the second/last time before baking. But flavor and texture is great, so I'm pleased and will keep trying for some lofty loaves!
Do we not oil the ditch oven before baking? I usually olive oil it for my breads but this is my first einkorn loaf. I get terrible stomach pains from regular flours so I am so excited to try this bread and flour. I love that its not from the usa but Italy where chemicals/pesticides are less of an issue!
Do you happen to have any recipes that combine the all purpose with the whole grain Einkorn flour? I know with regular flours you typically do not exceed 30% of whole grain flour, that way you do not have a to dense bread.
When I started out making the dough all went well until the proofing. I did the 5 hours because it is colder where I’m at. When I went to take it out of the bowl, it deflated so much and was super sticky again :( was it because I proofed it too long?
Have neither a Banneton nor linen. I guess I will just use a regular bowl and plastic wrap. But I suspect the Banneton/colander is ideal to let some air/bacteria through as it rests? We shall see how mine comes out...
You could use a heavily floured cotton cloth in a bowl or colander; the cloth helps to wick moisture away from the surface of the dough which helps give a good crust and keeps it from sticking. This is important so the dough doesn't deflate when you transfer it. You can also use parchment and drop the entire piece into the DO to bake if you don't have a cloth.
I made my levain before finding your video, and I’m wondering how many grams of levain to use? The recipe just says a batch, which I did a different recipe for my levain and am unsure of how much I have vs. how much you use.
Cheryl Nichols You would preheat a heavy baking sheet and bake the bread on top, but you will need to create steam in the oven for the first 20 minutes. You can put a baking dish in the lower part of the oven while preheating, then add ice to create steam when you put the loaf in the oven.
I have watched these videos over and over. Been making the overnight artisan sourdough. Our starter has developed well over the last six weeks or so (we have yeast in the air, I think, from our kombucha brew). I noticed my dough is quite a bit stickier than in this video and I put more flour on the counter. But, I have a problem with getting some veins of flour that did not mix in. Any suggestions?
Make sure to weigh the ingredients and fold at least 3 times to give the dough structure. Some bakers use water instead of flour to handle the sticky dough on hands and surfaces. Using a dough scraper helps keep one hand clean.
Would it be possible to do the first proof/rise overnight in the fridge? I tried the first rise overnight - 7hrs on the counter top and i’m worried it’s over-proofed. it was unmanageably sticky. But i’m trying to find a way to incorporate this recipe into my busy schedule.
Yes; allow the dough to proof at room temperature for 1-2 hours before refrigerating. This blog post might be helpful: jovialfoods.com/blog/einkorn-sourdough-bread-timing/
Hello Carla. I’m very impressed. 🏆🏆🏆double question. For the leaving, can I add the water and einkorn flour to a regular wholewheat starter ?…and can I mix for the bread a mix of einkorn and bread flour ?? Thank you.
Hello Jovial, To get this bread fermenting a longer time so that it can be even more digestible, can you let it proof/rise for 24 hours the first proof or even longer (instead of 3-5 hrs)? Thank you!
Due to the weak gluten that einkorn has, longer fermentation may cause a very dense loaf- because the gluten index is so low, it already is more digestible. But, some experimentation with the proofing times can be instructive. We recommend using cold proofing to develop flavor and keep it from overproofing.
I noticed your dough wasn’t nearly as sticky as mine. How can I get the next one less sticky? I actually had to use a little oil to even be able to touch it.
I don't make the einkorn starter yet but I have sourdough starter with regular all purpose flour. Can I use this sourdough starter with einkorn all purpose flour to bake Sourdough boule ? I am so excited to start this new journey. Thank you very much .
I have your einkorn berries, can I put them through my nutrimill and make flour for this recipe? If so, does it change the amount in grams and do you recommend fine grinding?
We have a recipe for a whole grain boule that gives the proper weights and instructions, but when substituting for einkorn all purpose, weigh a cup of whole wheat at 96 grams/cup. Here is a link to the whole grain boule and video: czcams.com/video/c0EPSQMe26I/video.html
My dough is very sticky. What did I do wrong?? I’ve followed your videos from the beginning to make my starter and I’m trying to turn the dough and it’s impossible. It’s too sticky! Help!
I made this and it's WONDERFUL!!!! Thank you so much! A new favorite :) Next is your recipe for the boule.. :) Also will have your book tomorrow. Been very impressed with your ethics on this whole bread/olive oil etc.. I do have a question that i think i sent wrong but...... can any of the flour be substituted with the fresh ground whole grain? either on this one or the boule?
We have this recipe for the whole grain boule: czcams.com/video/c0EPSQMe26I/video.html When substituting WG for AP flour, weigh at 96 g/cup and increase liquid slightly (about 5%)
I recently started using ancient flour, einkorn, Kamut, and Spelt, However, I don't like 100% ancient flour. Do you have a bread formula where you use less than 100% ancient flour? and if so do you use all purpose flour or bread flour?
Hi! Could you please tell me which the correct amount of whole grain einkorn flour? In the movie (min 2:45) it's mentioned 96 g whole grain einkorn flour and in the description o the video it's 120 g whole grain einkorn flour.
Einkorn is high in minerals and the acidity of sourdough can increase oxidation and cause discoloration. You will find this varies a lot with different loaves, but wrapping tightly and using the bread within 3 days will minimize the oxidation.
I have been baking with einkorn for about 5 years but mostly loaves. I have done a few boules but never put it in the fridge after it is shaped likebyou can do with regular flour. Does anyone know if I can put that boule in fridge for up to 20 hours to delay baking?
You can, but it can still overproof in the fridge if your starter is very active. We suggest trying to proof in the fridge overnight first, then push longer if that turns out well.
Hello, I've been watching and I have some experience with sourdough starter so it isn't quite all Greek to me. However, if you use all of your starter than what do you have left for more batches? Perhaps the measurement of how much starter for the actual bread making would be helpful. Thank you.
Raisha Love You don’t use all of the starter for the bread, just a piece. Then you refresh the starter when it’s los. Read more on our website in the article about starter.
Sorry maybe its a not too smart of a question, but what happens t the rest of the starter? Do I keep feeding it for 15 years like you do? Or did you start new one every so often? And how often to feed it after those 5 days?
You will always need to keep 10 grams to refresh so that you can keep it for 15 years! The rest gets used to bake with, or discarded if you are not baking. Once established, you can refrigerate and only refresh every 1- 2 weeks to keep it strong.
Carla, thank you for the wonderful demo. Is there a reason you do not autolyse with einkorn? And any reason for not doing a "stretch and fold" versus turning? Thanks!
Since einkorn has very weak gluten, an autolyse will not greatly improve final dough texture. It is optional, but if you do it, only a brief (15 min) is recommended. the turning is basically the same as the stretch and fold, but the delicate gluten may not allow for the stretch, so therefore, only the fold part is useful.
I have just started using your flour and there is a definite learning curve. Does your cookbook have a recipe for sourdough English muffins? I can't seem to get them just right with this flour. Love the videos and information you provide.
you bake it all the way through with the lid on? many like to take the lid off after 30 minutes and then continue for 10-25 minutes without the lid. could you comment on why or why not do that? does it matter? the only reason i can think of is that it might have a harder crust.
Hello, I started my sourdough starter three weeks ago and it went well. Yesterday night I refreshed my sourdough starter and this morning I made the levain. After 7 hours I started the all purpose einkorn bread recipe. I followed the recipe step by step and weighed the ingredients to the exact weight. I ended up with a very wet dough. It was very hard to manage. What do you think was the reason?
working with einkorn dough takes some getting used to. Did you do the folding technique shown at about 3:30 in the video? This will bring the dough together and make it more manageable. Using wet hands and a dough scraper also helps!
Jovial Foods, Inc. good morning, I actually did four folds and used dough scraper to bring the dough together. I feel the dough you made was less wet and more manageable than the one I ended up with as I watched your video again.
Thank you very much for this video. I was wondering - for the second rise, can the boule be left overnight in the fridge or would that cause issues related with overfermentation?
She's so good at explaining! I wish we could have had her with us longer.
Just made my first boule following your steps. I did mine with 240 grams whole wheat and 300 grams of all purpose. My starter is now 10 days old and very active. Everything came out perfectly. I’m in love. The spirit of Jovial founder Carla lives on as I named my starter after her.
How nice!
Loved Carla and am so thankful for her and all she did, and there is so much! She seemed to be tireless! We were using many of the products she created before knowing anything about her, and now I see what a lovely woman she was. I found her videos after purchasing the Einkorn cookbook, and she has not only given us the gift of bread and other baked goods we can tolerate, but she also has taught me so much! My bread looks professional, and I am such a novice! I miss her greatly, may she be in peace with God and the angels in Heaven❤️
What happened to Carla.?
Thanks so much Carla. You and your family have improved the quality of life for many, many people.
Holy crap. I can't believe it worked. First time in my life I haven't baked a hockey puck.
wooo hooo!
@@JovialFoodsInc when you make a levain - is it about 300g?
@@cellularhealthgirls Yes!
I am so excited to finally work on bread! I bought her book, and decided I need visual aids too and surprise! She's on youtube! How wonderful! :D I will be returning again soon!
So proud of my first Boule! I just pulled mine out of the oven after working on a starter for 19 days. Thank you for these incredible videos! Very helpful for me.
photos.app.goo.gl/qTeroqDEGYakxukZ6
Well done!!! Yay!
Instead of dumping the boule into the hot dutch oven and then scoring it, I place the boule onto a piece of parchment paper, score it there and then place it into the dutch oven. It's a lot safer and it's easier to move the parchment paper to center .
Great technique; we suggest this with our Whole wheat boule since it is stickier and harder to handle, but works great for all loaves.
Thank you for your wonderful videos. Im still waiting for you book to arrive but I’m at a point I can make bread so I’m very thankful for your videos. I’m enjoying backing bread with you this morning. I diligently worked on my starter and finally got to where I could make a levin last night. I’m on my first 15 minutes rest time, then onto the folding process . I don’t have a proofing basket nor a Linen towel or the right size ceramic cast iron pot. I’ll be lining a basket I have with plastic wrap to do the second rise and then bake it in my large cast iron Dutch oven, I had to raid my husbands work trailer for a razor blade, he had a box of new ones. Yesterday I made pancakes with the starter discard and found I love the texture. I used them for wraps. For breakfast I stuffed sliced organic strawberries and homemade whip cream and lunch I spread on vegan mayo, then added romaine lettuce, thin sliced Dubliner cheese and thin sliced smoked turkey breast I made day before yesterday from one of our young turkeys that was injured and we dispatched early. The “ pancakes” will be my go to for wraps of all sorts. I’m looking forward to having this bread for tomorrow!
Yes, Shelly! Love your passion for baking!
Rest in paradise, Carla. You seem too young to have left this earth.
thank you carla i bought your book excited to try it. i am a retired italian bread baker my family opened in 1913. my grandfather & father & then me i closed in 2007 was not easy for me to do that. but nobody was eating bread like before like years ago thank you.
Stephano Giordano perhaps people would flock to a new bakery offering einkorn wheat breads and baked goods and pastas :)
I have the biggest crush!! You're adorable (and helpful too). I like how you're not exactly comfortable in front of the camera. It's refreshing change not to be watching a big ego on the screen. Lol. Thank you very much for this video. I kneaded to watch this because Einkorn was kicking my butt in the kitchen...namaste (in this case sincerely).
Thank you for leaven this feedback-we knead to hear those things from our bakers!
Thank You! I bought your book and then found your videos and it took me a while to figure out you were one and the same! My first classic boule out of the oven last night looked exactly like yours! Before getting your book and watching the videos….both are important... I had tried making einkorn bread from a different source. The directions were in cups of flour not weight and I was using freshly milled einkorn that I had then double sifted to remove as much bran as possible so it was fluffy and almost weightless. Needless to say Trying to fold that dough was like folding pudding! Because of your videos I knew exactly what things should look like each step of the way. Today I am taking the boule and some einkorn sandwich bread to my gluten sensitive son and taking my mill and I’m going to make einkorn crackers with my grandsons! Thanks again!
Thanks for that story!
I bought Einkorn by accident recently, thinking Einkorn was the brand name. So I googled how to use it once I found out it wasn't your typical flour. I followed Carla's sourdough recipe to the letter, and it turned out perfect! Some of the best bread I've ever had in fact. Making the starter seemed much more manageable too, compared with the regular all-purpose recipe in King Arthur's cookbook. One thing I did that wasn't mentioned in the video: after the three 15-minute folds, I let it rise on the counter for 3-4 hours, and then, since it was dinner and drinks time by then (!), I put it in the fridge overnight. It rose significantly in size. And I think having it cold made it easier to shape. I'd like to try the whole wheat version next. She says to use less flour, but how much less???
We have a whole grain boule recipe that makes the adjustments: czcams.com/video/c0EPSQMe26I/video.html Yes, cold dough is easier to handle!
Thank you Carla for this beautiful flour and wonderful recipe, having great success with these bread lessons!
I tried so many bread recipes on youtube and couldn't get same result. Finally!!! I got my first artisan boule from your video and it was perfect!! Thank you for your very detail videos and want to ask you if you can make video to make french baguettes.
We love suggestions - will keep this in mind! Happy that our other video helped!
Stay tuned! Thanks for the suggestion!
Yay!!!
@@JovialFoodsInc Oh YES! I am waiting for the video for french baguettes too. I see the recipe but really need the video to help me make them come out perfectly.
@@JovialFoodsInc Please see the post I just made..... I have an extremely important question... Thanks 💗💗💗💗
Excellent series of videos. I replicated your recipe exactly and my bread turned out looking exactly like yours. Waiting for to cool. Can’t wait to taste it.
Great news and so glad you like the videos!
Steve Kent I’m sitting here waiting for my first loaf to cool and I can’t wait to eat it 😊
Make Einkorn crackers with your Levain. Mix it with around 35ish grams of olive oil. Mix till smooth and put on a baking sheet with parchment paper in a thin layer. Bake on 325 for 1 hour. It’s the best!!!
Stirring on top of the scale can break it if you press down hard. Love this video
Nice video. This is a great recipe for beginner bakers due to the dough’s lower hydration. Many new bakers become obsessed with the high hydration doughs and aren’t ready for them. It takes a lot of practice and skill. Start low, 55-60% tops and work your way up once you become comfortable handling dough.
Thank you. Glad you are enjoying the videos.
Thank you so much for sharing your tips and tricks, here is my first try, I know I’ll get better. My starter is only 12 days old too.
Is anybody baking their sourdough at high altitude? I live @ 8400ft. I followed the recipe and I feel it needed more cooking. Flavor wise and considering I have never ever baked bread, this was pretty good. Thanks for this video ❤
We have not tested our recipes at HA but hope the community can weigh in that are baking in those conditions and add tips!
So helpful. Love her. So sad she's no longer here. :-(. Why do too many of the good ones leave so soon?
These videos are so helpful! I’ve referred back here many times. Thank you, Carla 🤍
Wondering if anyone can help me. I’ve followed all the steps & measurements, etc. My loafs are coming out rather flat & dense. The flavor is pretty good & developed but the texture is way off. My starter is mature. I thought maybe I was over proofing, so today I tried less time & still same result. Temp in my kitchen is about 70 degrees F. Open to any thoughts & suggestions! Hopeful to improve 🙏🏼
Keep working on it! Starter is strong when it bubbles within 5 hours of a refreshing. Tight shaping technique and being careful not to overproof if your starter is strong or underproof if your starter is weaker are good guidelines.
Thank you so much! Does overproofing or underproofing usually happen during the first or second rise? I tried again today with refreshed starter & made the levain early this morning. I let it rise for 3 hrs & it looked great. After the second rise, which I did for an hour - when I took it out it fell flat & lost its shape 😢 I tried scoring it anyway & the knife dragged. Does this sound like I didn’t let it proof long enough? I did the pike test & it seemed good! Thank you so much!
I have the same exact problem. My breads come out looking more like flat breads.I have a good starter, about 75° F in my house, so not sure what is the problem.
I love watching you make bread! Today was Day 1 of my Einkorn sourdough starter. I'm on my way to sourdough bread. Thanks for making it so clear for us to learn!
Fantastic, good luck and let us know if you have questions along the way!
Thanks, I will!
Can you use normal sourdough starter?
Excellent tutorial! Baked my first bread and it came out fantastic. Thank you!
Hi me too I join the club last night ,baked my first , I modified the menu I did not listen well and almost ovenproof mine I added egg ,flaxseed used also coconut milk. I was looking for a good rise and softer using the poolish method that 3/5 hrs after last fold was too long (did 3hrs) .So far I catch up it was so floppy could not even transfer in the pot it was rising too much too fast but the bake using a 4qts oval Dutch oven saved me also it was a mixed of All purpose Einkorn and sprouted wheat .BUT OOH THE TASTE is unbelievable, so scrumptious.I did do irish bread with einkorn and bread flour I finish it in 3dys ,because of the taste I could wait.i was only doing bread and ghee with some honey.Waw.i almost bit my tongue.
Made this bread today. A long way from mastery but much better than the first time I tried it! Thank you!!!
Carla, I have your book and have made the Boulle and the No Knead Artisan recipes. I have about the same results with both but the No Knead recipe is a lot easier for me. They both make great loaves.
Beautiful, Edible Art .
Thank you so much for making this video! The last comment mentioned English muffins, I would love it if you did a video on that. I have your book and am baking some beautiful loaves of bread. My starter is about 5 months old now. Thank you again!
Ginger E So happy your starter is working out. I am working on a new book, but it will be a while. We’ll also be publishing new recipes to our website.
Im so happy even when my flour wasn’t as good as it should I got a great bread ! My family is enjoying a really tasty and delicious bread. Thank you Carla! It’s awesome
great!
Thank you so much for such fantastic explanations. I have my flour and Dutch oven. Just need to get a few more things while I start my starter.
I've made this loaf once last year. It is a tasty loaf of bread. I used our meat slicer to cut the slices more evenly since I don't own a nice bread knife. I also used the first method from your book. Thanks you for the how- to- videos and the awesome book.
Great idea to use the slicer- :)
This video was done very well thank you! However, I don’t recommend at all after baking two of these to dump the proofed dough from the basket directly into the Dutch oven. It’s too hard to get it correctly in especially if your Dutch oven is smaller in diameter. The dough plops often on its sides and caused odd shaped loaf and its sticks until 30 seconds to shake it into center of pan. It deflated the load some also. Please turn it out on parchment gently then score top and pick up parchment and place it in hot Dutch oven for the best results!
Thank you for sharing your tips :)
Hi... I’m trying hard... but I’m getting there... today i did my # 4.... I love the way that you explain with details.. thank you so much! And you’re adorable! I do need to translate everything... sometimes it is hard
I love this bread!
Great video...thank you! I have been following the boulle recipe in your book but helpful to see how you work the dough.
Mama Bear Awesome!
Baked this twice now....tastes great but either it's the humidity here or something, but I needed way more flour than 600 g. Each step I was met with massively sticky unrelenting need for more flour. And still it didn't look like her pre-oven mass. It's in the oven right now, so we'll see if it's a flat, dense loaf. It's really hot and humid in my kitchen :(
Humidity can affect the moisture content of dough during baking. While einkorn is already a sticky dough, high humidity will have an impact on dough hydration and make it ever stickier. To compensate, you can reduce the amount of liquid in your recipe by up to 10%.
@@JovialFoodsInc thx. This loaf was really dense and hard. Now I know. Thx!
thank you very much for sharing your video xx
When making the Boule you use 600g of all-purpose flour. If I use whole grain ground einkorn flour, how much less should I use?
480 grams
I personally use a mix of 33 to 50 whole grain and the rest all purpose einkorn, kamut, semolina, white bread four etc.. Do I have good taste, fragrance but still a very nice open crumb and fluffy texture. If one is very gluten sensitive stick to einkorn.
Kamut I also like alot, bakes great and tastes amazing, but maybe has more gluten than einkorn. For me gluten is not an issue. Einkorn, kamut etc are still tasting great and are more nutritious than regular wheat of course.
@@joefarmer7727 sounds delicious! But I have gluten issues... I can only dream!!! Einkorn only for me! 😁
doing the math, from every recipe I've found on the Jovial website and their youTube videos, it appears that the calculation is 80%. If the recipe calls for 600 grams of all purpose einkorn flour, divide that by .8 and use 480 grams of wholegrain einkorn instead. If it calls for 60 grams of all purpose einkorn flour divide that by .8 and use 48 grams of whole grain einkorn.
Great video! Can you tell me why you recommend not kneading the dough, but the recipe in your book says specifically to knead the dough? In the video, your dough is not sticky at all when you are turning it. Mine dough is sticky and I have to use a scraper. Thanks!
i am making this tomorrow and wondering the same.... about the "kneeding" part in the book. hummmm
I had the same issue. My dough was way looser than hers.
She says in her video, with the einkorn kneading tool, there’s no need to knead the dough. I don’t have her tool, I used a different type of bread kneading tool, and it came out perfect!
I’m interest to why she doesn’t cold proof once in the banneton. I love these videos and just discovered ❤
You can use a banneton; she did in some other videos. We sell a linen couche used in the video that is great for making ciabatta, French baguettes or other long loaves as well as round. It is a versatile baking tool whereas a banneton is good for one shape.
Excellent video!
I was wondering if you could explain to me more about the einkorn bread flower? I have never heard of it before can you have just recently gotten back into baking after many years if not making bread. Can you tell me the difference between it and regular all purpose or self-rising flour? Or is it strictly for creating starter for your sourdough? Hope to hear back from you thanks for the great video. Take care and God bless Deb
We are happy to tell you about Einkorn, it's one of our favorite subjects! Here is a link to our website that will tell you all about this wonderful grain jovialfoods.com/einkorn/
3-5 hrs is a wide difference, how does one know when the dough is ready?
Let the dough rise by 40% to 50% (do not double). this will vary based on the strength of your starter and the conditions in your kitchen at the time you are baking.
i love this recipe! i just restocked my flour. but now that i have both, whole einkorn and all purpose einkorn, i have a few questions:
1. i would like to incorporate the whole grain into this recipe. do you mind explaining what you mean when you say add less flour or water according to weight?
2. you preheat your oven to 500, but once the loaf is in, you lower the temperature to 450?
3. which linen cloth do you use? i couldn't find it
Thank you
I love your jean apron! Where did you get it? Thank you for the wonderful videos. My hubby and I enjoy sourdough. We can’t wait to try Jovial this weekend!
We are so glad you are enjoying our videos! Here is the link for the apron www.tilitnyc.com/
Jovial Foods, Inc. Jovial Foods, Inc. Carla, our first einkorn bread turned out fantastic. I got a “Wowwwww” when the lid was removed! Yes, follow each step and the results are just right. Thank you for sharing your joy :-)
Very nice thank you
when you say 1 patch of levain, do you mean 280g you spoke about in your previous video ?
Yes a batch of levain is 280 grams
good morning
I would like to make two loaves at once. Should I double the amounts and divide the dough along the way or should I make them separate from the beginning with two levine's? Also do I grease the pans to prep?
That looks good I will tell my mom about this recipe and try it and tell you if it taste good 😉 ok
Thank you, Jacky.
hi I love your cook book and the recipes. Can I put the dough in the proofing basket over night before cooking the bread? It is getting late
You can refrigerate the dough overnight if you can't bake before going to bed.
So glad I found your flour and channel. I don't have any linen. Can I use a new tea towel made of 100% cotton? Thank you.
Because of einkorn's stickiness, we wouldn't recommend a tea towel. Instead, dust the surface of the loaf with flour and cover with plastic wrap.
Wow yummy!
Hello, I love your videos. I’m planning on making this bread but will be home milling my Einkorn grain fresh. I’m wondering if, and how much of a weight adjustment I may need to do with home milled Einkorn, opposed to your all-purpose packaged Einkorn flour. Thank you in advance for sharing your knowledge. Dale
Thanks for your comment Dale, we're so happy you are enjoying the videos! You can follow this recipe here to use ground wheat berries, then follow shaping methods in the video: jovialfoods.com/whole-grain-sourdough/. We also have a sprouted einkorn boule recipe on our website if you're interested. Happy baking!
D C What.is.Einkornflower
@@JovialFoodsInc this is a bad link. Do you have another one? I grind my own Einkorn berries and would love to have this recipe. Thank you.
@@susanshirley7518 czcams.com/video/c0EPSQMe26I/video.html
Carla, I made my first loaf following the directions in the cookbook from start to finish. It came out so deliciously sour but very dense. I think it was extremely dense because of my altitude. I baked it in a cast iron dutch oven. The main problem I had was that it didn't brown very much. It was more of a tan.
I was afraid that using flour to do my turning would add too much flour. The comment in the book that the recipe was written to account for the extra flour was key for me..
Overall, I think I should have left it to rise longer in the bannaton due to my altitude (at 90 minutes it had hardly risen). It tasted so good and sour. I am making another loaf tomorrow or Wed. Do you have a facebook page onto which I can post a couple of pictures?
Try extending the first proofing time to 6 hours and see if that helps the second rise. You can extend the second rise up to 2 hours, beyond that the dough may lose its ability to rise in the oven. For a darker loaf, remove the cover after 40 minutes and let bake an additional 5 minutes.
We would love to see your pictures! Send them to info@jovialfoods.com
Loved the video. What brand/size of Dutch oven do you recommend? Thanks.
We use both enameled (popular brand le Creuset) and traditional (popular brand Lodge) and both work great. It should be at least a 5 qt.
@@JovialFoodsInc I just looked up the temperature limits for the le Crueset. The manufacturer states the lid w/ the black knob should not go above 480 F for the signature line and 375 F for the classic line. Has anyone had problems with this, especially preheating the oven to 500 F. Thanks! - Worried in Richmond.
@@heychas you can unscrew the handle and leave it off for baking and reattach for stovetop use if you are concerned.
@@heychas You can remove the handle by unscrewing from the inside.
@@JovialFoodsInc Thank you! That is a good idea. I also figured out you can purchase a stainless steel handle from la Crouset - the same as the signature series, which raises the maximum temperature. I just made my first sourdough bread - used the sandwich loaf recipe. Although it didn't rise as much as when using yeast, I'm sure I will get there. However, the taste was incredible. I look forward to the boule and many of other recipes in the cookbook!
How does this recipe do with the addition of herbs or olives? And at what point would you add those in? Any help is appreciated!
Yes, herbs can be added when mixing the levain with the remaining ingredients. You could also add olives then or fold them in right before shaping.
I started with my own starter and need to know the weight of one recipe of your levain. Your einkorn flour is amazing. Really active starter.
Hi Jane. Please email info@jovialfoods.com for assistance. So happy you like the einkorn flour and are enjoying baking with it!
One levain recipe yields 1 cup or 280 grams of levain.
I have made several loaves but have problem with the bottom of the loaf getting too brown and very hard. I reduced my oven temp to 450 and then 425 but still same problem. Any ideas? Also, I have trouble with the loaf sticking in the banneton no matter how much I flour it.
I agree that this is a beautiful book. my issue is that the book and the written instruction (link) for levain is 120 grams of whole grain flour. At the end of the video the checklist says 96 grams. I do not like discrepancies for baking.
Have had wonderful success with my Einkorn starter for the last few weeks. Have baked "1/2" loaves of Boule to avoid the cost of entire loaves if failed. Have my first Whole loaf in the second stage of shaping and rising while oven preheats.... My question is - has anyone baked straight from the first 3 - 8 hrs rise? I had a lovely rise today at that point and hated to deflated it and then reshape it. Just doesn't look the same even after an hour's rise before baking. Please let me know what would be the harm in just baking from that point or what is achieved in the second short rise. Thanks! : )
So glad to hear of your success! The deflating and reshaping of the dough is for the crumb. It deflates the large, uneven bubbles from the first rise. A nice tight shaping begins the development of the structure of the loaf and crumb. The second rise is short to accommodate Einkorn's weak gluten. A longer proofing could cause the dough to sink during baking.
@@JovialFoodsInc Thanks! That makes sense. Still not getting much rise at the second/last time before baking. But flavor and texture is great, so I'm pleased and will keep trying for some lofty loaves!
Do we not oil the ditch oven before baking? I usually olive oil it for my breads but this is my first einkorn loaf. I get terrible stomach pains from regular flours so I am so excited to try this bread and flour. I love that its not from the usa but Italy where chemicals/pesticides are less of an issue!
Preheating the DO before putting the dough in flash bakes the crust and keeps it from sticking. No oil is needed.
Do you happen to have any recipes that combine the all purpose with the whole grain Einkorn flour? I know with regular flours you typically do not exceed 30% of whole grain flour, that way you do not have a to dense bread.
We have not published any blended recipes but it can be done easily if you use a scale!
@@JovialFoodsInc would it be the typical ratio of 1/3 whole grain to 2/3 all purpose? Please, and thank you for your answer.
@@michaelduncan2759 yes that is a good starting point!
@@JovialFoodsInc Thank you for your reply, I appreciate it.
Just in case anyone wants to know, 100F is 37,8 Celsius
When I started out making the dough all went well until the proofing. I did the 5 hours because it is colder where I’m at. When I went to take it out of the bowl, it deflated so much and was super sticky again :( was it because I proofed it too long?
Have neither a Banneton nor linen. I guess I will just use a regular bowl and plastic wrap. But I suspect the Banneton/colander is ideal to let some air/bacteria through as it rests? We shall see how mine comes out...
You could use a heavily floured cotton cloth in a bowl or colander; the cloth helps to wick moisture away from the surface of the dough which helps give a good crust and keeps it from sticking. This is important so the dough doesn't deflate when you transfer it. You can also use parchment and drop the entire piece into the DO to bake if you don't have a cloth.
I made my levain before finding your video, and I’m wondering how many grams of levain to use? The recipe just says a batch, which I did a different recipe for my levain and am unsure of how much I have vs. how much you use.
A batch of levain is a whole recipe of levain: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/
Can I do the final proof in the refrigerator overnight like I'm used to doing with sourdough?
Yes; this is a sourdough loaf and you can use the fridge to make the timeline work better for you and retard fermentation.
What if you don’t have a Dutch oven? I travel and don’t always have access to one. Thanks!
Cheryl Nichols You would preheat a heavy baking sheet and bake the bread on top, but you will need to create steam in the oven for the first 20 minutes. You can put a baking dish in the lower part of the oven while preheating, then add ice to create steam when you put the loaf in the oven.
I have watched these videos over and over. Been making the overnight artisan sourdough. Our starter has developed well over the last six weeks or so (we have yeast in the air, I think, from our kombucha brew). I noticed my dough is quite a bit stickier than in this video and I put more flour on the counter. But, I have a problem with getting some veins of flour that did not mix in. Any suggestions?
Make sure to weigh the ingredients and fold at least 3 times to give the dough structure. Some bakers use water instead of flour to handle the sticky dough on hands and surfaces. Using a dough scraper helps keep one hand clean.
Would it be possible to do the first proof/rise overnight in the fridge? I tried the first rise overnight - 7hrs on the counter top and i’m worried it’s over-proofed. it was unmanageably sticky. But i’m trying to find a way to incorporate this recipe into my busy schedule.
Yes; allow the dough to proof at room temperature for 1-2 hours before refrigerating. This blog post might be helpful: jovialfoods.com/blog/einkorn-sourdough-bread-timing/
Thank you for your wonderful video.
I just want to ask if we can use yeast ?
If using yeast, try this recipe: jovialfoods.com/recipes/slow-rise-einkorn-bread/
Hello Carla. I’m very impressed. 🏆🏆🏆double question. For the leaving, can I add the water and einkorn flour to a regular wholewheat starter ?…and can I mix for the bread a mix of einkorn and bread flour ?? Thank you.
Yes the two flours can be used interchangeably as long as you weigh each at the correct rate: AP flour is 120 g/cup and WW is 96 g/cup
Thanks so much!
I bought my book Einkorn!!!!!
congratz from an italian baker :)
Hello Jovial, To get this bread fermenting a longer time so that it can be even more digestible, can you let it proof/rise for 24 hours the first proof or even longer (instead of 3-5 hrs)? Thank you!
Due to the weak gluten that einkorn has, longer fermentation may cause a very dense loaf- because the gluten index is so low, it already is more digestible. But, some experimentation with the proofing times can be instructive. We recommend using cold proofing to develop flavor and keep it from overproofing.
When you say cold proof at what stage for the loaf bread
I noticed your dough wasn’t nearly as sticky as mine. How can I get the next one less sticky? I actually had to use a little oil to even be able to touch it.
Weigh your ingredients for best results. You can do the turning portion right in the bowl without putting it on the countertop.
Thank you:))
I don't make the einkorn starter yet but I have sourdough starter with regular all purpose flour. Can I use this sourdough starter with einkorn all purpose flour to bake Sourdough boule ? I am so excited to start this new journey. Thank you very much .
It should work but since the hydration will be different you may have to adjust the recipe accordingly.
I have your einkorn berries, can I put them through my nutrimill and make flour for this recipe? If so, does it change the amount in grams and do you recommend fine grinding?
We have a recipe for a whole grain boule that gives the proper weights and instructions, but when substituting for einkorn all purpose, weigh a cup of whole wheat at 96 grams/cup. Here is a link to the whole grain boule and video: czcams.com/video/c0EPSQMe26I/video.html
My dough is very sticky. What did I do wrong?? I’ve followed your videos from the beginning to make my starter and I’m trying to turn the dough and it’s impossible. It’s too sticky! Help!
You do the whole bake covered instead of doing 25 covered and then 20 with the lid off to crisp up the crust?
Yes, if you prefer the crust to be a little lighter.
I made this and it's WONDERFUL!!!! Thank you so much! A new favorite :) Next is your recipe for the boule.. :) Also will have your book tomorrow. Been very impressed with your ethics on this whole bread/olive oil etc.. I do have a question that i think i sent wrong but...... can any of the flour be substituted with the fresh ground whole grain? either on this one or the boule?
We have this recipe for the whole grain boule: czcams.com/video/c0EPSQMe26I/video.html
When substituting WG for AP flour, weigh at 96 g/cup and increase liquid slightly (about 5%)
I recently started using ancient flour, einkorn, Kamut, and Spelt, However, I don't like 100% ancient flour. Do you have a bread formula where you use less than 100% ancient flour? and if so do you use all purpose flour or bread flour?
We have not developed any recipes that mix types of flour since we only make one type.
Thanks for your speedy response 😊
Hi! Could you please tell me which the correct amount of whole grain einkorn flour? In the movie (min 2:45) it's mentioned 96 g whole grain einkorn flour and in the description o the video it's 120 g whole grain einkorn flour.
Why do my einkorn breads get discolored in the center after a couple of days (even when kept in the frig)? Thank you for this video🌹
Einkorn is high in minerals and the acidity of sourdough can increase oxidation and cause discoloration. You will find this varies a lot with different loaves, but wrapping tightly and using the bread within 3 days will minimize the oxidation.
@@JovialFoodsInc Thank you💐
I have been baking with einkorn for about 5 years but mostly loaves. I have done a few boules but never put it in the fridge after it is shaped likebyou can do with regular flour. Does anyone know if I can put that boule in fridge for up to 20 hours to delay baking?
You can, but it can still overproof in the fridge if your starter is very active. We suggest trying to proof in the fridge overnight first, then push longer if that turns out well.
Hello, I've been watching and I have some experience with sourdough starter so it isn't quite all Greek to me. However, if you use all of your starter than what do you have left for more batches? Perhaps the measurement of how much starter for the actual bread making would be helpful. Thank you.
Raisha Love You don’t use all of the starter for the bread, just a piece. Then you refresh the starter when it’s los. Read more on our website in the article about starter.
Sorry maybe its a not too smart of a question, but what happens t the rest of the starter? Do I keep feeding it for 15 years like you do? Or did you start new one every so often? And how often to feed it after those 5 days?
You will always need to keep 10 grams to refresh so that you can keep it for 15 years! The rest gets used to bake with, or discarded if you are not baking. Once established, you can refrigerate and only refresh every 1- 2 weeks to keep it strong.
Carla, thank you for the wonderful demo. Is there a reason you do not autolyse with einkorn? And any reason for not doing a "stretch and fold" versus turning? Thanks!
Since einkorn has very weak gluten, an autolyse will not greatly improve final dough texture. It is optional, but if you do it, only a brief (15 min) is recommended. the turning is basically the same as the stretch and fold, but the delicate gluten may not allow for the stretch, so therefore, only the fold part is useful.
I see people putting parchment paper on the bottom of the pot and then putting the loaf inside the pan. Is that ok too?
Yes, that works too; we use that method with our whole wheat boule.
I only need to bake bread for just me so I did a half recipe. How would you adjust the cooking time for half the amount of dough?
Start by checking the internal temperature after 20 minutes. When done, the internal temperature should be 190 degrees.
I have just started using your flour and there is a definite learning curve. Does your cookbook have a recipe for sourdough English muffins? I can't seem to get them just right with this flour. Love the videos and information you provide.
Thanks so much, Vicky! Currently we do not have a recipe for English muffins, but I will pass this along as a request!
@@JovialFoodsInc And Biscotti too! :)
How many grams is a batch of sourdough Leaven?
A batch of levain is 120 g/1 cup. Here is the recipe: jovialfoods.com/recipes/einkorn-sourdough-levain/
you bake it all the way through with the lid on? many like to take the lid off after 30 minutes and then continue for 10-25 minutes without the lid. could you comment on why or why not do that? does it matter? the only reason i can think of is that it might have a harder crust.
The crust will be firm and golden either way-crust will be darker if you bake with the lid off for at least a portion of the end of baking.
Hello, I started my sourdough starter three weeks ago and it went well. Yesterday night I refreshed my sourdough starter and this morning I made the levain. After 7 hours I started the all purpose einkorn bread recipe. I followed the recipe step by step and weighed the ingredients to the exact weight. I ended up with a very wet dough. It was very hard to manage. What do you think was the reason?
working with einkorn dough takes some getting used to. Did you do the folding technique shown at about 3:30 in the video? This will bring the dough together and make it more manageable. Using wet hands and a dough scraper also helps!
Jovial Foods, Inc.
good morning, I actually did four folds and used dough scraper to bring the dough together. I feel the dough you made was less wet and more manageable than the one I ended up with as I watched your video again.
Thank you very much for this video. I was wondering - for the second rise, can the boule be left overnight in the fridge or would that cause issues related with overfermentation?
Julie M. I put the shaped boule in the fridge overnight and baked the next morning. It worked great!
@@petramckean5041 thank you!
I’m wondering the same but with the first rise
Hi, I'm brand new to bread baking and am feeling like I can do it after watching your videos. Is there a way to use a bread machine with this recipe?
Please check the recipe section of our website for bread machine recipes. This artisan style bread would not work in a typical bread machine.