Monday is baking day!

My "Oberkulmer Rotkorn" Dinkel (aka. spelt) wholegrain flour was almost empty again, so I adapted my usual recipe so that I could retain enough Dinkel flour to feed my starter. New flour will arrive tomorrow already!

The star in this recipe was Einkorn, which I really love! Einkorn has a great taste, and it gives the bread a nice yellow colour. The rest was Rotkorn (Dinkel) and Emmer, the latter of which only played a (taste 😋) supporting role.

Here's the recipe in baker's math:

- 90% hydration
- 15% scalded white Dinkel flour (scalded with 175% hydration)
- 45% Einkorn
- 30% Rotkorn Dinkel (including the 10% from the starter)
- 10% Emmer

As usual, my base hydration was calculated at 77%, but I always add some extra water. This time I measured the additional water (which was a bit more than usual), and I recalculated the hydration -- 90% hydration is quite good I would say :)

As always, no need to kneed, and I baked the loaf in a ceramic mould in a toaster oven. It only proofed for two days in the fridge.

A big chunk of the bread is already gone!  It gave me lots of energy, while I'm recovering from a very weak weekend.

@teamsauerteig

#sourdough #wholeGrain #veganBaking #Dinkel #Rotkorn #Einkorn #Emmer #breadPosting #bread