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Einkorn Sourdough Bread Timing

Einkorn Sourdough Bread Timing

So, you want to bake einkorn sourdough bread but you don’t think you have the time? With teenage children, a business to run, and an endless amount of interests, I rarely sit down if it’s not at my desk or at the dinner table. Every second of my day is filled, and yet I have managed to fit freshly baked sourdough bread into my family’s life for over a decade. In fact, I made this beautiful Einkorn Sourdough Boule this morning with minimal effort. Here’s how I timed it:

  • At 5pm when I got home from work, I mixed up a batch of sourdough levain in a large mixing bowl. Mixing time by hand: less than 1 minute
  • At 11pm just before going to bed, I mixed up the dough for a Classic French Boule. I added 30g of extra flour because I was not going to wait up to turn the dough. I used an einkorn kneading tool so I didn’t touch the loaf or knead it on the counter. No mess to clean before going to bed. Mixing time by hand: less than 1 minute
  • I covered the bowl with plastic wrap and put it in the kitchen cabinet until I woke up at 6:30am. First rise time: 7 hours
  • I placed a linen couche in a colander, dusted it with flour, transferred the dough to a dusted work surface with a bowl scraper, shaped my loaf and placed the bread in the linen. I cleaned up the counter with a bread scraper and set the bowl to soak in the sink for easy clean up later. Shaping time: less than 1 minute
  • I placed a Dutch Oven in the oven at 500ºF for one hour while I let the dough rise. Second rise time: 1 hour
  • I inverted the loaf in the Dutch Oven, slashed the top with a bread lame and baked the loaf for 40 minutes. Bake time: 40 minutes
  • I lifted out the bread and put in on a wire rack to cool. I let the Dutch Oven cool, then rinsed it out before storing. I shook the excess flour out of the linen couche, hung it up to let the moisture dry, then I folded it and put it back in the drawer. Clean up time: 5 minutes

So you see, sourdough can fit anyone’s schedule because it is so forgiving! A few more things:

  • If the dough rises more than 3 to 5 hours, that’s fine. It might be a tiny bit more sour, but you might find you like that better. And, if you have a new starter, it will be better to let your bread rise longer.
  • If you can’t bake when the dough has finished the first rise, you can refrigerate it for 6 to 8 hours, then shape and bake.
  • When I make pizza dough, I usually cook half of the dough and then refrigerate the rest for up to 2 days. I think the pizza I make on the third day tastes even better! 
  • By the way, if you have the cookbook, you might have noticed that I am baking the bread at a higher temperature. I like my bread with an extra crispy crust!

You can find instructions to make this loaf on the jovial website or in my cookbook. Good luck and remember, we are always here to answer questions.

 

22 Responses to Einkorn Sourdough Bread Timing

    • jovial says:

      The recipe for gluten free bread is different, but we will actually be publishing that today or tomorrow, so keep an eye on the blog.

  1. Donna Clark says:

    My hamburger buns came out a bit dry, and fell apart around the hamburger. I’ve been using your sourdough starter Carla and I always weigh my ingredients. Any suggestions on how to get them more pillowy?
    Thanks,
    Donna

    • jovial says:

      What recipes are you using? Are you saying you let the dough sit out overnight and they came out differently?

    • jovial says:

      Einkorn bread will never be pillowy soft because it has so much more protein and less starch, but you probably know that since you’ve been baking with it already. If you’re sourdough is less than a few months old, as you continue to bake, your bread will turn out better. If you bread baked up dense, I would suggest you let the buns rise longer after you shape them. So, if you let them rise for 90 minutes, try 2 hours next time. You should really see them fluff up before putting them in the oven. Good luck!

  2. Donna Clark says:

    Thanks for the tip! I will try that next time and let you know how it turns out. I’ve been making all your recipes since I got back from your Getaway and they’re all turning out great.

  3. Tina says:

    I am so excited to start baking with Einkorn and your recipes. I was thinking that I should order the linen you have available online, but I also do not have a large colander. What could I use instead?

    • jovial says:

      The other option is a floured bannetton basket. If you don’t have the colander, you can also use a 6 to 8-inch bowl.

  4. Amy says:

    Hello! I want to mill my own einkorn. I have recipes that call for all purpose or whole wheat, and I was wondering if you could help me answer a theoretical question to get me started.

    If I had an all purpose flour, and I substituted my fresh ground whole grain einkorn cup for cup or gram for gram that the recipe calls for, what kind of ingredient or liquid adjustments in general should I probably make? I also have the same question if I used cup for cup the einkorn flour instead of whole wheat? I find it easier to make adjustments to the fat and liquids in a recipe rather than the flour. Thanks so much!

    • jovial says:

      Make sure to weigh the whole grain flour at 96 grams per ‘cup’ and all purpose at 120 grams per ‘cup’ and when using whole grain, increase liquid by 5%. We recommend reducing the fat by 10-25% of what is recommended in a standard recipe since einkorn absorbs less fat than modern wheat.

  5. Sheila says:

    I am following the recipe for the Classic French Boule from your cookbook and I am at the end of step #2 where it has been proofing for 3-5 hours. It has risen very nicely! This is my first attempt and I’m using 1/2 all purpose and 1/2 fresh ground einkorn. I have followed according to recipe except after step #1, I was called away and it was probably 4-5 hours until I went on to step 2.

    So, it is bedtime and was wondering do I just leave it continuing to rise until morning or put it in the refrigerator until morning? I saw a note on this article that leads me to believe I should put it in the refrig and begin tomorrow morning with step #3. Thank you!

    • jovial says:

      If the dough has risen nicely, you should refrigerate it. If einkorn dough overproofs or rises too long, it doesn’t rise well when baking. Once you take it out the refrigerator, you can shape it cold, but let the dough rise after shaping for an additional 30-45 minutes. Good luck!

  6. Susan says:

    Question somewhat unrelated to this post:
    I made the Whole Wheat Sandwich Bread from the cookbook and I’ve previously made the Classic with your AP flour. I’m using a Pullman pan by USA Pan (interior dimensions 9x4x4) which is roughly the same as the loaf pan size in the recipe. For both breads, the top of the dome of the dough rose to about 1.25″ below the top edge of the pan after 1 hour of resting. In the oven they rose maybe 1/4″ more. But your recipe says to let it rise in the final proof to 1/2″ above the top edge of the pan. I baked them anyway because of all of the warnings about over proofing and something that I read in the book about how you can’t extend the final proof. However, this post says that the proofing times SHOULD be extended for newer starters. Please let me know what I should be doing. My first proof in the bowl increased by 50-75%. Second one about the same. And not much additional rise in the oven. Should I be proofing longer for either or both proofs?

    • jovial says:

      All starters work at a different speed. If you are working with a new starter, or you do not bake bread everyday, you may need to let the bread rise more on the second rise, especially for a sandwich loaf. You have to make a judgement call and experiment, there is not set rule. This is what I teach in my cooking classes, what to look for. You don’t want an einkorn sandwich bread to rise to the point where it is pitted, but you do want to rise well before baking. If your bread is dense, let it rise 30 minutes more next time and see how that goes. There is no real wrong in sourdough baking.

      • Susan says:

        Thanks for that unbelievably fast reply!!! I do remember going an extra 30-60 minutes 2nd proof for the Classic Loaf but it didn’t rise any more. I realize that these answers are partly environmentally and starter maturity dependent, but can you give me some idea for bread loaves about the max times that my proofs should be allowed to go? Like 8 hours on the first rise (as alluded to in this blog post? And then about how long for the second rise? Double the stated time in recipes or what? Thanks very much!

        • jovial says:

          If your starter is fairly new, 5 hours minimum first rise, 2 on second. You could extend first rise for 2-2 hours, but don’t let it get really bubbly or it won’t rise well later in the oven. For the second rise, up to 3. Recipes with added fat and oil rise slower, so it makes sense that a sandwich loaf rises slower.

  7. Susan says:

    Also, one other point and another question:

    – I’m not using the cover of the Pullman, just using it like a regular loaf pan

    – When the directions call for oiled plastic wrap to cover the loaf (or bagels), I’m assuming that you mean to cover the loaf (with direct contact) vs covering the bowl or pan? Please clarify.

    • jovial says:

      No you cover the pan, not the loaf. The oil is so that if the sticky dough rises enough to touch it, your loaf doesn’t get ruined on top.

      • Susan says:

        Thank you very much! I posted one more question – question #10 – looking for advice on evaluating the proofing. Thanks in advance!

        • jovial says:

          Overproofing is more of a problem with yeast and if your starter is fairly new, you should allow it to rise by half.

  8. Susan says:

    One last question! Some references have been made to watching the dough to make sure that it doesn’t “over proof” and to avoid letting it proof too long for that reason. As a person new to sourdough baking and einkorn (and really even inexperienced with yeast breads), please expelling how to go about judging this? Am I looking for a certain percentage rise? Or are there other visual clues or smells or something else?

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