The Best Tools & Supplies I Actually Use for Heritage Einkorn & Spelt Hydration
As a passionate artisan baker, my journey into the world of heritage grains, specifically Einkorn and Spelt, has been both fulfilling and challenging. My kitchen, which also serves as my workshop, has become a sanctuary for experimentation and learning. Over the years, I’ve gathered a collection of tools and supplies that have become indispensable in my pursuit of perfect hydration. Today, I want to share with you the very items that have transformed my baking experience and helped me achieve the crumb and crust I dream of.
The Essentials: My Go-To Tools and Supplies
When it comes to baking with heritage grains, having the right tools can make all the difference. Here’s a rundown of my favorites, along with some personal insights into their uses.
| Tool/Supply | Purpose | Price (Approx.) | Where to Buy |
|---|---|---|---|
| Digital Kitchen Scale | For precise measurements of flour, water, and salt. | $25-$40 | Amazon, local kitchen supply stores |
| Dutch Oven | For baking high-hydration loaves. | $50-$200 | Target, Williams Sonoma |
| Bench Scraper | For dividing and shaping dough. | $10-$15 | Amazon, local culinary shops |
| Hydration Calculator | To calculate water percentages for different flours. | Free (online tools) | Online (various websites) |
| Proofing Basket (Banneton) | To shape dough and provide support during proofing. | $10-$30 | Amazon, local baking supply stores |
| Instant Read Thermometer | To check dough and bake temperatures. | $15-$30 | Amazon, local kitchen supply stores |
| Spray Bottle | For adding steam during baking. | $5-$15 | Home improvement stores |
| Mixing Bowls | For mixing and resting dough. | $15-$50 | Target, Amazon |
Tool Insights: Why They Matter
Let's examine a few tools that I can’t imagine baking without, along with some personal anecdotes that highlight their importance in my baking routine.
Digital Kitchen Scale
When I first started experimenting with Einkorn and Spelt, I quickly realized the importance of precision. A digital kitchen scale has been my best friend. I typically measure 500 grams of flour and adjust my water based on the desired hydration level. For instance, if I’m aiming for 75% hydration, I’ll use 375 grams of water. That accuracy ensures that every loaf turns out consistently, which is vital when working with these unique grains.
Dutch Oven
A Dutch oven has transformed my baking game. The ability to create steam while baking helps develop that perfect crust. I preheat it for at least 30 minutes at 450°F before placing my shaped dough inside. The results? A crust that’s crispy and a crumb that’s beautifully open. I’ve experimented with various brands, but the enameled cast iron ones tend to yield the best results.
Hydration Calculator
I often find myself playing with hydration levels based on the type of bread I’m making. A hydration calculator is invaluable, especially when I’m transitioning between flours. For example, Spelt absorbs water differently than Einkorn, so using a calculator helps me adjust my ratios accordingly. It’s a simple tool that has saved me many frustrating failures.
Personal Favorites: Additional Supplies
In addition to essential tools, I have a few favorite supplies that enhance my baking experience.Proofing Basket
The proofing basket, or banneton, is a must-have for shaping my loaves. I love the way it supports the dough during its final rise, yielding a beautiful shape. I prefer the ones made from natural cane, as they allow for better airflow, giving my dough the space it needs to develop.Instant Read Thermometer
Temperature can make or break a loaf. I use an instant-read thermometer not only to check the dough temperature before baking but also the internal temperature of the bread. I aim for an internal temperature of around 200°F for fully baked bread. It’s a small investment that provides significant returns in quality.Spray Bottle
Creating steam in my oven is essential, especially for high-hydration loaves. A simple spray bottle filled with water allows me to spritz the walls of my oven just as I place my dough in. The steam helps to create that beautiful crust while keeping the dough moist during the initial baking phase.Getting Started: My Baking Routine
Now that I’ve shared my essential tools and supplies, let me walk you through my typical baking routine with Einkorn and Spelt.- Morning: I start by mixing my wild sourdough starter with lukewarm water (about 80°F) and feeding it with equal parts of Einkorn or Spelt flour. After letting it sit for 4-6 hours, it’s ready for the dough.
- Afternoon: I measure my flour and water according to my desired hydration level. Mixing and kneading the dough takes about 15-20 minutes. I allow it to rest for 30 minutes before performing a series of stretch and folds every 30 minutes for two hours.
- Evening: After shaping, I place the dough in my proofing basket and cover it. Depending on the temperature, I either let it proof at room temperature or put it in the fridge overnight.
- Baking Day: After preheating the Dutch oven, I gently flip the dough into it, spritz the oven walls with water, and bake for 30-35 minutes. The aroma that fills my kitchen is simply divine.