ANCIENT BREAD from Scratch - Baking EINKORN and EMMER Sourdough
49.8 هزار بار بازدید -
6 سال پیش
-
In this video I will
In this video I will show you how to make ancient bread which our ancestors ate. We will be using 2 ancient grains, Emmer and Einkorn. We will be baking all from scratch and then compare the reuslts in the end.
Einkorn is the most ancient kind of grain, dating back to 8500 BC. The famous mummy Oetzi even had Einkorn grains in his purse. Emmer has arrived shortly after, at around 8000 BC. Both of the grains can not compete in crop yield compared to wheat. Einkorn and Emmer have around 10 percent of the yield of wheat. Thus both Emmer and Einkorn have been somewhat forgotten.
Many people believe those ancient grains are much more nutritious than current grains. Definitely for sure, they have a different taste.
In this video I am walking you through how to bake those 2 breads, showing you a one by one comparison of those two grains. It has been one of my most fun bakes so far.
The recipe:
1) 160 grams of sourdough starter
2) 400 grams of Einkorn/Emmer
3) 2% salt = 9.6 grams. (400 grams of flour, 80 grams of flour from the starter = 480 grams of flour total).
4) 260 grams of water, 65% hydration on the flour. Total hydration = ~70%.
5) Rest over night
6) Bake at 230 with covered lid for 25 minutes
7) Bake at 230 without lid for 20 minutes
Detailed instructions can be found on my GitHub.
Einkorn is the most ancient kind of grain, dating back to 8500 BC. The famous mummy Oetzi even had Einkorn grains in his purse. Emmer has arrived shortly after, at around 8000 BC. Both of the grains can not compete in crop yield compared to wheat. Einkorn and Emmer have around 10 percent of the yield of wheat. Thus both Emmer and Einkorn have been somewhat forgotten.
Many people believe those ancient grains are much more nutritious than current grains. Definitely for sure, they have a different taste.
In this video I am walking you through how to bake those 2 breads, showing you a one by one comparison of those two grains. It has been one of my most fun bakes so far.
The recipe:
1) 160 grams of sourdough starter
2) 400 grams of Einkorn/Emmer
3) 2% salt = 9.6 grams. (400 grams of flour, 80 grams of flour from the starter = 480 grams of flour total).
4) 260 grams of water, 65% hydration on the flour. Total hydration = ~70%.
5) Rest over night
6) Bake at 230 with covered lid for 25 minutes
7) Bake at 230 without lid for 20 minutes
Detailed instructions can be found on my GitHub.
6 سال پیش
در تاریخ 1397/03/18 منتشر شده
است.
49,810
بـار بازدید شده