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Sprouted Einkorn French Boule

Sprouted Einkorn French Boule

Sprouted Einkorn Boule Many recipes for sprouted bread contain only a percentage of sprouted flour because sprouted bread tends to turn out a bit chewy and dense, and not as light. However, with einkorn, that’s not a problem because einkorn is already a high protein flour with less starch, so if you are used to baking with einkorn, sprouted einkorn bread will not be too different than what you are baking with all purpose or whole grain einkorn flour already. We love this 100% Sprouted Einkorn French Boule for it’s deep color, wholesome texture, and pleasing flavor. 
Sprouted Einkorn BouleAs with all einkorn bread, there is a give and take process when determining the optimal amount of water to add to the bread. More water will help your bread rise higher, but when you are not baking with a loaf pan, it also means your bread can spread too much during baking. We feel like we’ve struck the perfect balance after many tests, so we strongly recommend weighing all ingredients in grams with a baking scale to ensure the same results as ours.

 

Sprouted Einkorn BouleWe’re sharing this recipe in three versions- made with sourdough levain for those of you who are used to baking from Carla’s cookbook, made with straight sourdough with a longer rise, and made with active dry yeast for those who do not have an einkorn starter. As always, we are here for you if you have any questions! We also love when you send in a picture of your einkorn bread.


Sprouted Einkorn Boule

Sprouted Einkorn French Boule- made with sourdough levain

Ingredients

For the Sourdough Levain

For the Bread

Instructions

  1. In a large bowl, prepare the sourdough levain by mixing the starter with the water until the starter is dissolved. Mix in the flour well, then cover tightly with plastic wrap and let rise for 6 to 10 hours until bubbly.
  2. Add the water to the levain. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 30 minutes.
  3. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Transfer the dough back to the bowl, cover tightly with plastic wrap, and let the dough rise for 3 to 5 hours until it has risen about 40%.
  4. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. Cup the dough with both hands and rotate the dough in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
  5. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top with flour and cover with plastic wrap. Let proof at room temperature for 60 to 90 minutes.
  6. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  7. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame.
  8. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  9. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.

Sprouted Einkorn Boule

Sprouted Einkorn French Boule- made with straight sourdough starter

Ingredients

Instructions

  1. In a large bowl, combine the water and sourdough starter and mix with a fork until the starter is dissolved. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 30 minutes.
  2. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Cover the bowl tightly with plastic wrap and let the dough rise for 10 to 15 hours until it rises up about 40%.
  3. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
  4. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top with flour and cover with plastic wrap. Let proof at room temperature for 60 to 90 minutes.
  5. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  6. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame.
  7. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  8. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.

Sprouted Einkorn Boule

Sprouted Einkorn French Boule- made with active dry yeast

Ingredients

  • 1¾ teaspoons dry active yeast
  • 1¾ cups (413 g) warm water at 100°F
  • 7¼ cups (615 g) Jovial Sprouted Einkorn Flour
  • 1¾ teaspoons fine sea salt

Instructions

  1. In a large bowl, add the water and yeast and mix with a fork until the yeast is dissolved. Let stand for 15 minutes until the mixture bubbles. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 20 minutes.
  2. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Cover the bowl tightly with plastic wrap and let the dough rise for 45 minutes until it rises up about 40%.
  3. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
  4. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top and cover with plastic wrap. Let proof at room temperature for 45 minutes.
  5. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  6. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame.
  7. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  8. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.

Sprouted Einkorn Boule

12 Responses to Sprouted Einkorn French Boule

  1. Amy says:

    I actually have an unrelated question, but I have been using your all purpose einkorn flour. However, I want to convert some of my regular recipes that use white flour to using the all purpose einkorn. I know in your baking tips you mention how to convert whole wheat to einkorn, but there is not a lot about the conversion of white flour to all purpose einkorn. Also, what other things would I need to adjust in regular recipes like cupcakes, cake, cookies, ect if I used all purpose einkorn. Thanks so much!!!!

    • jovial says:

      To convert recipes using regular white flour, for bread you will use about 15% less liquids by weight of flour and for baking, you can try 1:1, but cakes and muffins might bake up dense. We usually cut fat by 10% and then add an extra egg with fluffier baked goods. It is hard to say, every recipe is different but this is a starter.

  2. Siroun says:

    Nice picture! I waisted almost 14 pounds of einkorn all purpose flour between trying to make a sourdough starter (starting from the scrach twice) and trying to have a successful sourdough bread, but never had a good raised one. What I noticed that after i put the starter in the freedge the baking does not come out successful! Is it something that i am doing wrong?

    • jovial says:

      Hello Siroun-perhaps your starter was not mature enough and will need freshing to reach the optimum pH and acid levels to effectively leaven the bread. The starter should be quite active and bubbly before you refrigerate. Also, you may want to refresh 24 hours before baking to make sure the starter is active. Always weigh your ingredients for best results.

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