One other bake utilizing my middlings levain method. The unique put up is right here.
This time I elevated the wholegrain content material to 40%: 20% was house milled Einkorn; for the opposite 20% I used Marriages Golden wholegrain flour which is a white entire wheat flour. I used this because it has a milder flavour than many of the entire wheat grains/flours out there within the UK. It is also good and robust, which I needed because the Einkorn is fairly weak.

Einkorn is an unusually formed grain – relatively small and flat in look, apparently as a result of there’s solely a single grain on either side of the rachis (stem). After milling I usually use my coarse kitchen sieve to separate the bran, however this caught hardly any bran and I needed to resort to a finer mesh sieve to get the bran.

Dough hydration was 73%, however I may simply have gone to 75%. Bulk fermentation went in a short time and was completed in 2 1/2 hours.

I used to be very happy with the loaves from this bake – good loft, good ears, smooth crumb and good flavour. 40% wholegrain is so far as I wish to go along with this type of recipe – for me a great steadiness of eatability and healthiness. I’ll bake this once more quickly with the one change (for as soon as!) being that small improve in hydration.

Lance