25% Einkorn Sourdough from Wholegrain Flour

Breads made from wholegrain sourdough are usually slightly sour in taste. In most of the recipes (from me) 30-35% of the amount of flour is acidified. To avoid a sour bread taste, the whole grain sourdough is reduced to 25%.

In order not to slow down the dough development in the main dough, a 2-stage process was used for the sourdough! The advantage of this application is to improve the activity level of the sourdough and to put the sour notes in the background.

In addition, I used 10% of the amount of flour for a biga pre-dough! This should positively support the dough development in the main dough and improve the taste of the bread through its aroma. The Biga is often mixed with a low hydration (145-150). But I decided on a hydration (TA) of 160 – the advantage is that it is easier to knead it into the main dough.

Recipe

For a dough weight of 1773g / 2 pieces, each 886g of dough

Biga:

• 100g Wheat flour Type 700
• 60g Water
• 1g Yeast

Mix all ingredients slowly for 6 minutes, let rise for 3 hours at room temperature and then store in the refrigerator at 4°C for 12-20 hours.

Einkorn sourdough:

Stage 1:

• 125g Water approx. 35-40°C
• 12g Starter (from a wheat sourdough)
• 125g Wholegrain einkorn flour

Mix the water and starter and let stand for 5 minutes. Mix in the 125g of wholegrain einkorn flour until lump-free (target dough temperature of 24-27°C). Then cover and allow it to mature for 12 hours. 

Stage 2:

• 262g Mature sourdough from stage 1
• 125g Wholegrain einkorn flour
• 125g Water 35°C

Mix everything together well and allow it to mature for 4-5 hours at room temperature. 

Main dough:

• 510g Mature sourdough
• 161g Maure biga
• 650g Wheat flour Type 700
• 430g Water approx. 15°C
• 22g Salt

Production:

• Briefly mix together the sourdough, biga, flour, and water and let stand for 30 minutes to autolyze. 
• Then add the salt and mix on slow for 9 minutes. Just as the dough has released from the side of the mixing bowl it can be mixed an additional minute on fast speed. 
• Then place the dough in a lightly oiled tub. 
• Fold the dough from all sides after 75 and 150 minutes.
• Cover and allow it to rise for 60-90 minutes. 
• Then divide the dough into two equal-sized pieces and fold up each piece with light tension. Place into a floured proofing basket with the seam-side down. 
• Final proof at  4°C in the refrigerator (15-18 hours).
• The bread is baked in an oven preheated to 250°C with strong steam.
• Reduce the oven temperature to 210°C after a short initial bake (5 minutes). Baking time of about 35 minutes.