https://www.copymethat.com/r/1glail1luz/einkorn-french-baguette/
141469117
gl3vg2f
1glail1luz
2024-10-02 01:04:41
Einkorn French Baguette
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Yeast or sourdough loaf made with 50% Einkorn and 50% organic AP flour
Ingredients
- subheading: INGREDIENTS PATE FERMENTÉE:
- ¾ cup plus 1½ tbsp. (100g) jovial All-Purpose Einkorn Flour
- ¼ cup less 1 tsp. (50 g) of warm water
- ¹/3 tsp (1g) of dry active yeast or 25g of sourdough starter
- subheading: INGREDIENTS ON DAY OF BAKING:
- 300g of jovial all-purpose einkorn flour
- 120g of warm water
- 1 tsp. (6 g) of sea salt
- all of the pate fermentée from the night before
- 1 tsp. (3 g) of dry active yeast, dissolved in 1 tbsp. (14g) of warm water or no additional starter if you are baking sourdough
- plus ¾ cup (90g) of jovial einkorn flour for dusting your work surface
Note: Ingredients may have been altered from the original.
Steps
Directions at jovialfoods.com
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