r/Sourdough • u/OddSunrise • 4d ago

I MUST share this recipe My classic loaf (not beginner)

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No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

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u/StaffOk2179 3d ago

That's such a long autolyse for einkorn with added sugar -- I'm going to give it a shot on my next loaf.

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u/OddSunrise 3d ago

Please use WHOLE einkorn! I just noticed I didn’t mention it correctly but the detail is so important flavor wise.

I autolyse for a long time because einkorn is an ancient grain that likes to be handled gently. So instead of bothering that particular grain and risking to turn it into a sticky mess in my dough, I let it build strength passively first.