Hearty Homemade Einkorn Baguettes

I have been working on a Sourdough Starter for some time and made a loaf of Einkorn Sandwich Bread but we are Baguette eaters so to eat healthier I bought some Einkorn Flour to bake bread with. The Einkorn flour when used in a sourdough process consumes more of the simple sugars in the process as well as provides a vitamin & Mineral rich bread.

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I didn't think to take a picture before they went in the oven but they were skinny little rolls of dough at first. I let them rise 5 hours under a towel before popping in the oven. I saw a video where a chef used a pair of scissors to snip the desired expansion area but it didn't work for me the entire side of each loaf expanded once in the oven. This picture the loaves are just starting to rise.

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In this picture you can see the long expansion area. The bread really puffed up well but it turns out the Einkorn flour is dense when baked, Baguettes was not a good fit so you will see a couple of these again when I cube them up to bake Bread Pudding out of them. One is getting the knife this morning, sliced up for a topping of Sawmill Gravy.

I forwarded this on to my wife. She has been working with sourdough some and is supposed to watch gluten. Einkorn flour has less gluten from what I read.

Never heard of that flour before, but I know what your house smells like.... now I gotta go bake something! lol.


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Originally Posted by SuperDave336

I forwarded this on to my wife. She has been working with sourdough some and is supposed to watch gluten. Einkorn flour has less gluten from what I read.

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I learned something about the YouTubers that have this excellent bread oven spring and they are using a bit of yeast with their sourdough Levain. I put a 1/2 tsp of King Arthur Yeast in these loaves. The Einkorn is super sticky too. Before shaping I let it rise overnight then turned it out on the bar dusted heavily with AP Flour. I've found skip the wet hands as instructed and handle the dough like a pizza crust. So the AP lets me stretch and fold the Einkorn dough quite a bit though I'm using my bowl scraper constantly to release it from the bar top. I may have used 1/8 cup AP flour total stretching the Einkorn twice before sealing and shaping for the Baguette pan. Regular bread flour Sourdough is way, way easier to handle.