Sourdough with einkorn

Sourdough with einkorn

Due to *life* my levain for Maurizio’s “best” sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8

Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.

Not huge oven spring, but sufficient to be really pleased with the look (got very nice surface tension by stitching, and scoring angle was on point, so a beautiful ear). Like the crumb as well, and tastes great.