Background I’ve worked with whole grain einkorn flour in the past and had delicious but “low volume” bread as a result.
No Knead wins with Whole Grain Einkorn Sourdough
Breadtopia recently published a blog that I wrote describing a bread experiment I did and its surprising results. I’ve now repeated the study on a different wheat and had even more unexpected results.
Autolysing is hydrating flour, usually before adding salt and yeast/starter. It allows gluten strands to develop and can in theory produce an easier to handle dough, and a tastier bread with better texture. But is the autolyse stage beneficial or necessary, particular with the long ferments of Sourdough? I attempted a science experiment to find…