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.

💡 Sophie Leclerc's Rule of Thumb: Always start with a lower hydration level if you're new to a particular flour, then gradually increase as you become more familiar with its characteristics.

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. 1. 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. 2. 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. 3. 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. 4. 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.

Frequently Asked Questions

Can I use regular flour instead of heritage grains?
While you can use regular flour, the hydration levels and flavor profiles will differ significantly. I encourage experimenting with heritage grains to appreciate their unique qualities!
How do I know if my dough is properly hydrated?
A well-hydrated dough should be sticky but elastic. It should hold its shape but still be slightly tacky to the touch. Practice and experience will help you refine your understanding.
What’s the best way to store leftover flour?
I recommend storing leftover flour in an airtight container in a cool, dark place. Heritage grains can go rancid faster than regular flour, so consider refrigerating or freezing for long-term storage.
Baking with heritage grains has been a rewarding experience filled with lessons, experiments, and a fair share of failures. By using the right tools and supplies, I’ve been able to create beautiful loaves that not only taste amazing but also tell the story of the grains themselves. I hope this guide inspires you to explore your own baking adventures with Einkorn and Spelt!