OXO Good Grips 11 lb Stainless Steel Food Scale
For seeing the display past a wide bowl
OXO Good Grips 11 lb Stainless Steel Food ScaleA pull-out display helps keep the reading visible under larger containers.
11 lb (5.0 kg), reads in 1 g steps
Auf Deutsch · En français · En español
Baking bread with einkorn flour
Einkorn is the oldest cultivated wheat. Its gluten is weak and does not build much strength however long you knead, so einkorn dough stays sticky and slack. Use the water an einkorn recipe gives rather than a wheat recipe's (Jovial's own breads use about 62 to 76%), mix just until combined, and bake it in a pan for the best shape.
Water: as the einkorn recipe says; Jovial's breads use about 62 to 76%. Mixing: combine, rest, a few gentle folds; no long kneading. Shape: a loaf pan is easiest. Flavour: sweet, nutty, golden crumb.
Why einkorn is different
Einkorn's proteins form a soft, weak gluten. Extra water and kneading make it stickier, not stronger. Its high carotenoid content gives the golden crumb. Water ranges are in the hydration chart.
Baking a loaf
Mix, rest 15 minutes and turn the dough, then rest 15 minutes more and turn it again, as Jovial's sourdough boule does, and ferment until it has risen by about 40 to 50%, as Jovial advises. Shape with wet hands and proof in a greased loaf pan. It browns faster than wheat; tent with foil if needed.
Blending
Blending some einkorn into a bread flour dough gives its flavour without the handling; 20 to 30% is our starting point. Scale blends with the baker's percentage calculator.
Questions bakers ask
Does einkorn flour need less water?
Not always: Jovial's own einkorn breads use about 62 to 76% water. Follow an einkorn recipe rather than adjusting a wheat one by feel.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
OXO Good Grips 11 lb Stainless Steel Food Scale