Triple levain Einkorn porridge bread crumb shot
Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water . Flaked Einkorn was toasted in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules. I bake in an antique graniteware roaster preheated as long as it takes the oven to preheat to 500 about 15 min. Place 4 ice cubes in my custom foil dish to create steam 😊 . Bake is 10 min covered at 500, 10 min at 475 then uncover and bake 20 min 475.
Once again photo inclusion problems… oh well. It’s a great bread.