RECETTE Pain au petit épeautre, "Engrain". Ma recette de pain au petit épeautre maison !

Hello my friends! Look at those beautiful breads! They are made with einkorn wheat flour. It's really different from spelt flour, this wheat is low in gluten. About 5 to 7% tops. We're going to make it using sourdough starter and it's going to be beautiful! I want to kiss it, she's so beautiful! Follow the instructions closely, you're going to learn everything about einkorn wheat flour and we'll also use sourdough starter. You're going to be queen or king of einkorn bread at home! Let's do this! Einkorn Bread Let's have a look at the recipe. You're going to need 400 grams of einkorn flour, and water with a base temperature of 70 degrees Celsius. You can click on the link to watch the video about base temperature, otherwise I calculated "70 minus 22 - 23" and the result is 25 degrees C. First I'm going to autolyse the dough. This means you need to mix only the water and flour for now. It's going to help us know how does react the flour you're using. Simple as that. So first mix your water and flour. Here's the flour I'm using; Élibio, einkorn flour, bise type, stoneground. Stoneground speaks for itself, and "bise" means that it is like a T80 or T110 type of flour. Not white flour, nor wholewheat. I'm not going to add too much water. I added 293 grams. Then I'm going to add the einkorn flour and knead for 5 minutes at low speed and I'll show you the result. I put it all in the stand-mixer and it's kneading gently. It's been kneading for three minutes and as soon as the dough has come together you can stop. It should look like this. Make sure to scrape the sides of the bowl. When it's clean, cover the dough. In this case the autolyse will allow us to see how the flour reacts. With einkorn flours it can vary a lot. Be careful with ancient species like einkorn, but also Khorasan wheat, etc... The autolyse will help in this matter. If the dough is too firm you can add some water, but if it's too runny you will have to add flour but that's not an ideal situation. Let the dough rest for 30 minutes and then we'll carry on the kneading. Meanwhile, you can prepare the other ingredients. You'll need 2 grams of fresh yeast, 8 grams of salt, 150 grams of stiff starter to bring sourness to the bread, and 150 grams of fermented dough. Why both? Stiff starter is made by mixing liquid starter with some flour. You'll need 150 grams. Fermented dough is going to strengthen the dough and it's going to be firmer. It will help with volume and the bread will be less dense. That's why I'm using both. What if I don't have fermented dough? What if I don't have stiff starter? What then? You can adapt any bread recipe but it's going to be different. If there's no sourdough starter the bread will be less sour, hence it won't help the digestion as much. But you can totally make this bread without it. If you don't add fermented dough the bread might be denser but safe to eat, no problem. Like you fancy my friends! Let's have a look at the dough after 30 minutes. It should be more stretchy because of the enzymes which have started working. I'm going to show you how I made a simple stiff starter. I used 8 grams of salt and 2 grams of fresh yeast but you could use dry yeast if needed. Don't fret with the yeast and salt together, put the salt on one side and the yeast on the other and it's going to be fine. It's going to be mixed right away so no worries. Here's my fermented dough, I made it earlier this morning especially for this recipe. Usually fermented dough are leftover dough that wasn't baked. I'm going to need 150 grams. Here we go. Now I'm going to knead for 8 minutes at low speed and then at medium-low speed, if needed. It's what we called "improved kneading" but as einkorn does not contain much gluten it's not as important. Let's gently knead at low speed. If you have leftover fermented dough make sure to cover with plastic wrap to keep it 4-5 days at 4°C so the leaven agents don't start to work. While it's kneading please like the video, come on let's go! If your dough looks like this it's a very good sign. Don't add too much water because it's going to be sticky afterwards because there's not much gluten, mainly in the fermented dough. Knead at medium-low speed at the very end. It will knead at medium-low speed for two minutes because fermented dough will strengthen the dough and the gluten network is going to develop and strengthen it as well. Knead for two minutes and then kneading is over. Let's see how it's going! It's so beautiful! Then turn the dough into a greased container that you greased beforehand. I usually use grape seed oil as it doesn't smell anything and you don't need flour. Turn out the dough into the bowl. As I said the dough is quite sticky, it's totally normal with einkorn flour. Don't fret. Then I'm going to fold the dough up and over to the center to build some strength. I'm going to stretch and fold pretty quickly because the faster you go the less sticky the dough becomes. No need to fold a thousand times, it's good enough. Make sure to cover your dough. Now for the bulk fermentation, or the first fermentation. Today we're going to let the dough ferment for 30 minutes and then perform a fold before putting it in the fridge you can also make this bread in one day. You're going to let it rise for 2 hours at room temperature and fold it halfway through. You have two options here: either you let ferment and then put it in the fridge or you let it ferment longer and no fridge. Here what the dough looks like after 30 minutes. It's pretty loose and sticky but that's normal, no need to comment on that, because it will be sticky anyway! Now I'm going to perform a fold and to do so I'm going to use some T65 flour or some einkorn flour, to flour my worktop. I'm going to turn the dough out of the bowl to build up some strength before the overnight fermentation. It's pretty important. Don't forget that the fermented dough will bring some strength, that's why I added some in the recipe. The dough doesn't hold its shape, it means there no elasticity. It's normal, it's einkorn flour. I'm going to shape the dough into a ball. Shape pretty quickly to prevent he dough from sticking too much. Flip it over. Don't overwork the dough. Then put back in your container and that's it. I just performed a fold, I could carry on the fermentation at room temperature or let ferment overnight at 4°C like I'm about to do right now, as it will enhance the flavors and the sourdough starter will have the opportunity to act and make the bread more digestible. The sourness of the dough is really important in this einkorn bread. See you tomorrow, let's go! On day 2, make sure to remove the dough from the fridge 1 hour before to bring it back at room temperature. The ideal temperatures are between 14 and 17 degrees C. It's because you don't want it too cold right before baking because it wouldn't rise properly. Let's have a look at the dough and start dividing. Remove the dough from the fridge and measure its temperature. Don't rush this, it's best to wait until it's ready. It's been resting on the countertop for about 70 minutes and it's 15 degrees C so that's perfect. I'm going to divide the dough, I'm going to show you the pans I'm going to use. The dough is just right. I'm going to slightly flour the scale. Turn the dough out of the bowl. Use a scraper if needed. My plan is to make two 500-gram breads. One is not enough in my house. Halve the dough into two 500-gram portions. Now it's important to strengthen the dough because it needs to hold its shape during the last fermentation. Degas the dough grab the sides of the dough and fold them up and over to the center. Rotate, stretch and fold. That's one way to shape a ball, shaping into a ball helps the dough to be stronger. It's very important to do that after an overnight fermentation. Press it into the table with your hands. Because of the fermented dough and the overnight fermentation the dough is going to be pretty firm. It's very important when making einkorn bread to add some fermented dough. Both portions of dough are ready so they need to rest for 5 minutes and then I'm going to shape them. I always use the same pans. They are 18.5 cm long 9.5 wide and 7.5 high. I'm going to put a link in the description box below. They are pretty efficient. Grease your pans. Here they are, time to shape. It's going to be simple and efficient. Slightly flour your worktop and grab one of the balls. Flip it over. Degas the dough pretty quickly. Fold the dough once and degas gently before turning the dough over and fold again. Finally fold another time without turning the dough over. Use your fingers to build some strength and press the dough. Here you go. Now the bread is well-shaped and it's going to hold its shape. I always use the same technique to put them in the pans; simply grab the dough in the middle slightly fold both ends and drop it in the pan. Here's my method for a well-shaped bread. Let's make the other one. I'm showing it a little bit faster, like a pro. Fold, turn over and fold again and move it back and forth. That's the ideal speed to shape the bread. Then place in the pan. You have several options for the final fermentation or final rise. They are going to rise for 45 minutes at room temperature. It's Winter and it's started to get cold here so I would advise you to place them in a closed spot like a cupboard or a closet, you can also place them on the turned off oven with a bowl of boiling water. It will help the temperature rise up to 25-26 degrees C. Make sure to preheat your oven while the dough is rising at 250 degrees Celsius because preheating the oven and the stone takes about 30-45 minutes. 45 minutes and it will be time to bake. The breads have been rising for 60 minutes. It's now time to bake. You can use a strainer if you fancy flouring your bread before baking. Don't flour too much it can be quite unpleasant when eating. I'm using a straight lame, but you can use a razor blade if needed, and you can score your bread as you like, personally I like to score a cross, it's pretty simple and efficient. Now it's time to bake the breads at 250 degrees C. I always do the same method right before baking: I place my pans in the oven and I pour boiling water into the hot tray underneath. My oven is at 250 degrees C so let's go! My breads are baked through and caramelized. I baked them for about 18 minutes at 250 degrees C and then I reduced the oven temperature to 220 degrees C but you can also open the oven door. The bread should make a hollow sound when you tap it and make sure to place it on a cooling rack to let the water evaporate for about 40 minutes. Then it will be time to slice it! Beautiful, aren't they? Ready to be devoured! It's beautiful but now it's time to taste it! They're not just beautiful they are gor-geous! Choose your best serrated knife and slice you a beautiful slice! Look at this beautiful slice. Note that einkorn bread don't have an open crumb but it's normal because it's low in gluten. It is really perfect. And it's really good for your gut health! Einkorn bread made with starter and a long fermentation is just happiness. Let's have a bite. Honestly, it's one of my favorite breads. You can slice it and put it in the freezer so you can simply remove one slice in the morning and put it in the toaster with some salted butter and it's heaven. So good! This is the end of the video, this bread tastes really amazing, and I hope you will enjoy this recipe and maybe even make it with your family that's the beauty of it. Fresh homemade bread to share with all your family. See you soon on Boulangerie pas à pas, make sure to like, share and subscribe and I'll see you soon! SEE YOU SOON!