My Step-by-Step Blueprint for Heritage Einkorn & Spelt Hydration

As a cottage micro-baker and sourdough enthusiast based in Burlington, Vermont, I’ve spent countless hours experimenting with various flours and hydration levels to perfect my bread. Today, I want to share my journey into the fascinating world of heritage grains—specifically, einkorn and spelt. These ancient grains are not just nutritious; they also lend an incredible depth of flavor and texture to any bread.

In this post, I’ll share my step-by-step blueprint for achieving the right hydration levels for both einkorn and spelt, along with practical tips and tricks I’ve learned along the way.

Understanding Hydration Levels

Hydration is one of the most critical factors in bread-making. It refers to the ratio of water to flour in your dough. The right hydration level can make or break your loaf, and with heritage grains like einkorn and spelt, it’s essential to adjust your expectations.

• Einkorn: This grain absorbs water differently than modern wheat. It has less gluten strength, which means we need to be gentle with it. A hydration level of around 75% is a great starting point.
• Spelt: This grain is more forgiving, allowing for higher hydration levels. I’ve found that a 80-85% hydration works beautifully, yielding a light, airy crumb.

Let's examine my step-by-step process for both grains.

Step-by-Step Blueprint for Hydration

Ingredients

• Einkorn Bread:
• 500g einkorn flour
• 375g water (adjust as needed)
• 100g active sourdough starter
• 10g salt

• Spelt Bread:
• 500g spelt flour
• 400g water (adjust as needed)
• 100g active sourdough starter
• 10g salt

Instructions

1. Mixing the Dough:

• In a large mixing bowl, combine the flour and water. For einkorn, mix until just combined and let it rest for 30 minutes. This is called autolyse and helps the flour absorb the water.
• For spelt, you can skip the autolyse or reduce it to 15 minutes. The higher gluten content means it doesn’t need as much time to hydrate.

1. Add Starter and Salt:

• For both grains, add your active sourdough starter and salt. Mix until well combined. The einkorn will feel sticky and wet, while the spelt will be a bit smoother.

1. Bulk Fermentation:

• Allow the dough to rise at room temperature (about 70°F) for 3-4 hours. During this time, perform stretch and folds every 30 minutes for the first two hours. This helps develop the dough's structure, especially for the einkorn.

1. Pre-shaping:

• After bulk fermentation, gently turn the dough onto a lightly floured surface. Shape it into a round or oval, being careful not to deflate it too much. Let it rest for 20-30 minutes.

1. Final Shaping:

• Shape the dough into its final form. For einkorn, I often use a banneton lined with a well-floured cloth to help the dough retain its shape. For spelt, you can use a banneton or a regular loaf pan.

1. Proofing:

• Cover with a damp cloth and let it proof for 1-2 hours at room temperature. Alternatively, you can place it in the fridge overnight for a cold proof, which enhances flavor.

1. Baking:

• Preheat your oven to 450°F and place your Dutch oven inside to heat up. Once the oven is ready, carefully transfer your dough into the hot pot, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.

1. Cooling:

• Let the bread cool on a wire rack for at least an hour to allow the crumb to set.

Common Challenges and Solutions

Baking with heritage grains can come with its own set of challenges. Here are a few common ones I encountered and how I overcame them:

1. Dough Too Sticky:

• If your einkorn dough feels impossible to manage, it’s likely too wet. Don’t hesitate to reduce the water slightly in your next batch. Remember, it’s easier to add water than to take it away!

1. Dense Loaf:

• A dense loaf often results from under-hydration or insufficient fermentation. Make sure to allow for adequate time during bulk fermentation.

1. Crumb Structure Issues:

• If your crust is too thick, it could be because of a too-high baking temperature. Try reducing the temperature slightly.

FAQs

Baking with heritage grains is a rewarding process that connects us to ancient traditions while enhancing our culinary skills. I hope this blueprint helps you navigate the unique challenges and joys of working with einkorn and spelt. Happy baking!