Einkorn Wheat Sourdough Boule - I was diagnosed allergic to Gluten and I can eat this bread!!!

[@ely42609]

Try using a parchment paper, as it's easier to add it to your dutch oven, and can help with the bottom crust.Also, I learned that by using a smaller size dutch oven ( 3.4 qt or 4 qt ) makes the bread smaller in diameter, but taller.

[@carolmuhs4430]

Absolutely delightful to watch -- the pace is wonderful for a "first time" einkorn bread maker. This woman is very imformative, covers all the basics well and I love that this will help people get healthy.

[@foodlady-dominiquedebroux4426]

Thank you Carol. New videos coming soon.

[@Sbannmarie]

Me too. Excellent video. Thanks 🙏

[@mrs1975brown]

I use a round silicone Mat bread sling ! My Dutch oven is raw cast iron ! Helps to put it in and pull it out and protects bottom of bread ! ❤

[@athinna1]

hi again, I enjoy ur bread so much and ur time saving proofing techniques .I would and I'm sure everyone would love if you did a video on making a eikorn sourdough sandwich loaf bread recipe. 🙏

[@foodlady-dominiquedebroux4426]

Thank you. Working on a sandwich loaf. Hopefully this month.

[@fum00A]

I turn my boule out on a piece of parchment paper and put them in the Dutch oven; I never have had a problem with the bottom turning too brown.

[@foodlady-dominiquedebroux4426]

Awesome I will give that a try.

[@candyaustin2052]

I LOVE THIS!! I tried another person's method who was highly recommended, but your method came out perfectly so bravo👏 👏 I was happy to see you did whole grain and all purpose together. It was my fist time making yours and thank you so much. I can digest this much more smoothly.

[@foodlady-dominiquedebroux4426]

Thanks Candy. I have been working on some better techniques and also some other breads. Videos coming soon. Look forward to your comments.

[@carolinewong1698]

P

[@jaquiebean8669]

You have probably tried this by now, but to reduce bottom browning, place an inverted sheet pan on a rack below the dutch oven rack. This creates a gap of air deflection.

[@foodlady-dominiquedebroux4426]

Hi Jaquiebean. No I have not done that yet and I will try. What I have done, and it is in my updated Boule video that I will post very soon, is to put a cool pizza pan into my warmed dutch oven and parchment paper before I put the dough in. I will try your hack as well and let you know. Thank you❣

[@athinna1]

made this bread today. wow it was so worth it. so delicious ,I have no words...my very first bread ever also❤

[@foodlady-dominiquedebroux4426]

Awesome! So glad you enjoyed it. Check out my filled breads, so great for the holidays.

[@virtuousmountainwoman]

Followed through from making the pasta madre to full bake. I had to persevere to tell the truth..but now we have a full loaf, cut up and placed in our freezer. Now my husband can eat tasty bread without worrying about the agitation of eating gluten bread. Yeah..and a big thank you.🎉🎉

[@foodlady-dominiquedebroux4426]

Fantastic❣ I will be posting an update to this bread video soon, watch out for it. Try out the filled loafs both savory and sweet as well.

[@Nora-et6et]

Awesome video, thank you. I’m new to making sourdough bread from einkorn, both my husband and I do horrible with modern day wheat. Hoping this will be digestible.

[@foodlady-dominiquedebroux4426]

It has been great for me and I hope the same for you and your husband. It is so great being able to eat real bread again and feeling good. Let me know how it goes or if you have any questions.

[@meganstable7998]

You can sprinkle cornmeal in the pan, then lay parchment paper down and the bottom won’t be dark!

[@foodlady-dominiquedebroux4426]

That is a great idea. I've been doing the prchement paper and that is great. Someone else suggested that i lay a pizza pan at the bottom of the dutch oven right before i put the loaf in to cook. Now with that combo I have a good not-to-dark bottom. I'll try the corn meal as well.

[@garthwunsch]

Not sure how well it’ll work with this wet dough, but with my regular sourdough, I move it from proofing basket onto parchment paper. Crumple the paper first and it fits the pot better. Put the paper over the banneton then carefully turn it over and lay on the counter. Once the dough has released, you can pick the paper up to safely transfer into the hot pot. I can reuse the paper a few times. Baking this recipe tomorrow! Thank you.

[@foodlady-dominiquedebroux4426]

It will work great actually, I have been using parchment paper lately and it really helps in not making the bottom as dark. Look for my updated video in the next few weeks.

[@hairstoyou7248]

Thanks for the video. I’ve changed the temp of my oven to not burn the bottom so I can still cook it 40 mins. 450. I’ve seen other videos where people cook einkorn at 400 or 350.

[@foodlady-dominiquedebroux4426]

I will give that a try as well. Thank you.

[@francinepoirier3645]

So well explained. Thank, you, Dominique.

[@foodlady-dominiquedebroux4426]

🙏, post a picture of your boule when you make it.

[@silviae.scholz3295]

Vielen Dank für dieses wunderbare Video und die einmalige Idee. Es ist eine hohe Kunst, so ein Brot im Topf zu backen, was mich sehr begeistert und sofort zum Nachbacken inspiriert. Ich kippe den Teigling aus dem Gärkörbchen auf einen leicht bemehlten Brotschieber, ein Holzbrett mit Stiehl, auch als Pizzaschaufel bezeichnet. So kommt es sicher und etwas entspannter in den Topf. Nun werde ich es 20 Minuten bei 260°C backen, die Temperatur dann auf 200°C reduzieren und 20-23 Minuten fertig backen, damit es am Boden schön hell wird. Freue mich schon darauf 🤩Herzliche Grüße

[@foodlady-dominiquedebroux4426]

Thank you Silvia, upload a picture of your bread and the bottom if you can. Happy Baking.

[@dlibera27]

Hi Dominique. Thank you for sharing this video. I would never have thought of adding coconut milk. Looking forward to making this bread.

[@foodlady-dominiquedebroux4426]

Thanks Dan. I just lately tried it with Macadamia milk and that works great as well. A milk with some good fats is the key. Balances the sourness. Let me know what you think when you make the bread.

[@dlibera27]

@@foodlady-dominiquedebroux4426 My compliment Dominique…the bread turned out fantastic. I also made a cinnamon Sandwich loaf with similar results. Continued success Food Lady!

[@foodlady-dominiquedebroux4426]

@@dlibera27 Thank you Dan, I will have to try that sandwich loaf! Yum.

[@dlibera27]

@@foodlady-dominiquedebroux4426 Make sure you use the USA Pullman pan.

[@jiberri]

@@foodlady-dominiquedebroux4426 Since I don't mind the sourness at all, will this recipe work fine with just water?

[@jefferydewberry7659]

love this video! thank you for making this! Love your face!

[@foodlady-dominiquedebroux4426]

Thank you Jeffrey, keep watching.

[@melodycapehartmedina2264]

Wonderful video great teacher! Now I'm going to see if you have a video of the jam you put on your toast because it sounded yummy! The county fair is coming up and I'm always looking for something really unique to enter. Thanks for sharing your knowledge!

[@foodlady-dominiquedebroux4426]

Thank you Melody. Unfortunately you won't find the Almond Apricot jam recipe on my videos because it is one of the products I make as part of my food company. You can try it and see if it inspires you for a cool flavor for the fair. annamariasfoods.com/product-category/italian-jams/

[@melodycapehartmedina2264]

@@foodlady-dominiquedebroux4426 Oh my goodness I did not know you have a business!! I just looked and what amazing sounding products you have! The gift packs will make wonderful Christmas presents! What creative blends you have for jams you are so out of the box with your ideas and I love that! Thanks for sharing!!

[@evelynyoung6869]

Absolutely beautiful!

[@foodlady-dominiquedebroux4426]

🙏 Evelyn. Let me know how your bread turns out.

[@gordonlarson5095]

Beautiful where do I get Einkorn flour?

[@foodlady-dominiquedebroux4426]

Either at jovialfoods.com/einkorn/ for Italian grown einkorn or www.einkorn.com/where-to-buy-einkorn/ for US grown.

[@katietorres345]

I put a small cookie sheet on the rack under my dutch oven when pre heating and it makes the bottom crust way lighter. I've also noticed that I get a better rise with einkorn if I remove my dutch oven and keep the lid on, then flip my bread onto parchment & score quickly. I remove the lid, then use the parchment to drop the loaf quickly into the dutch oven and replace the lid. Also, if there is any question as to whether the loaf has over fermented slightly(which I have found to be something more common with einkorn), doing the above and putting in some water to the pan under the dutch oven right before closing the oven increases the steam and helps the rise as well 😊

[@foodlady-dominiquedebroux4426]

Awesome suggestions, I am going to try them and get back to you.

[@garthwunsch]

I bake up to four sourdough loaves at a time in small parchment lined blue enamel roast pans and found the bottoms over baked. I too discovered that by placing a huge cookie sheet (almost fills the oven) on a rack below the pans I get a much nicer crust. At 60% of total bake time I rotate pans front to back or have uneven baking. I also moved the baking rack up to the middle height. Just bought my Einkorn flour and anxious to give your recipe a go. Hoping this helps solve the terrible leg pains and general fatigue I’ve been plagued with for several years. Thank you.

[@foodlady-dominiquedebroux4426]

@@garthwunsch I am filming an update to this bread recipe soon. Look for it.

[@francinepoirier3645]

Thank you so much for your video which is very informative. I mill my own Einkorn berries and can’t wait to try your recipe. Your bread looks delicious; it has risen so well, with good air pockets. Chapeau, Madame Debroux!

[@foodlady-dominiquedebroux4426]

Hello Francine, try to sift half of the flour from the milled berries, I just lately bought a very fine sifter and its great. Taking away some of the rougher bran makes the bread rise better. Bon Appetit.

[@lindagordon2955]

Would it help to take the bran and wheat you sift from the freshly milled Einkorn and put it in a little boing water to soften it? Then, use it in the dough so you get all the nutrition?​@foodlady-dominiquedebroux4426

[@choosinghope]

Really good video and the bread turned out wonderful. It was my second einkorn sourdough loaf. I left the first one in to brown up and then it was too tough to chew ;) So I took this one out when it looked like yours and it is just TOO good! Could I use the same recipe and put it in two bread pans for a sandwich loaf?

[@foodlady-dominiquedebroux4426]

So glad the recipe worked out for you. I also found that if I put the dutch oven to heat for only 8 minutes before I put the bread the bottom won't be as dark. Yes you can use the same recipe for sandwich bread. Post picts of it when you make it.

[@choosinghope]

@@foodlady-dominiquedebroux4426 Funny thing is, I gave half to my ex and his arthritis went away. Now I have to keep making it ;)

[@foodlady-dominiquedebroux4426]

@@choosinghope That is awesome. Real, good food takes care of people. And good for you for taking care of him even if he is the ex. Have a delicious new year with new possibilities!

[@Jenolistic]

Thanks for this! I'm currently proofing my first loaf with flour that I milled and can tell it's not going to be as good the texture seems really off. Next time I'll try that half-milled half-all-purpose.

[@foodlady-dominiquedebroux4426]

You can also sift your milled flour and get rid of some of the bran, the rise will improve.

[@Jenolistic]

@@foodlady-dominiquedebroux4426 Thanks, I did sift it, and it didn't turn out too bad, just a little denser. I also think I didn't grind my flour fine enough. Just started milling my flour, so still learning. 😀

[@foodlady-dominiquedebroux4426]

Yeah I grind my flour in between the bread and pastry settings (pastry being the finer).

[@Thisisit120]

If you don’t already have a video up showing how to make this bread and it not be sourdough would you please consider doing one. I know you’ve heard from other people that say I cannot make sourdough starter, but I truly can’t I have lost count on how many times I have tried and for some reason it just does not work for me. And not only that I really don’t care for the taste of sourdough but I really really want to do this I have the berries and everything but I need to know a simple with no sourdough recipe using Einkorn flour.You are a very good teacher I just found your videos today thank you for sharing.

[@foodlady-dominiquedebroux4426]

Hi Reta. You can actually make this same recipe and change the levain to a yeast levain. Mix 1/4 tsp of dry active yeast to 130 g of warm water dissolve the yeast and add 120 g of flour. Mix and let stand at room temp for 6 to 8 hours. Then mix in another 1/4 tsp yeast right before you mix your dough. And follow the rest of the recipe just like in the video. Let me know if you have other questions.

[@elceeuk3887]

Carla Barolucci, Jovial Foods, author of “Einkorn” Yeast Levain: Pinch of dry active yeast plus 1/4 teaspoon, separated 1/2 cup plus 1 tablespoon (130g) warm water, 100F 1 cup (120g) all-purpose einkorn flour Mix all but the 1/4 tsp yeast, cover and let stand at room temp 6-8 hours Just before preparing your bread dough mix in the remaining 1/4 teaspoon dry yeast.

[@Thisisit120]

@@elceeuk3887 You are awesome thank you very much for taking the time to do this I appreciate it.

[@Thisisit120]

@@foodlady-dominiquedebroux4426 thank you soooo much.

[@elceeuk3887]

@@Thisisit120 I only ever make sourdough bread but I remember the difficulties I had in the past with the starter. I now use the Jovial Foods method - never fails!

[@frederiquegarant362]

Thank you!!!

[@foodlady-dominiquedebroux4426]

Let me know how your bread goes.

[@frederiquegarant362]

@@foodlady-dominiquedebroux4426 Have you tried proofing the bread without a proof oven? I'm wondering how long it would take so that I know around what time I should start baking. I may have missed it in the video the first time I watched... I tried to watch parts of the video again to see if you did, but can't find it! Thank you!

[@foodlady-dominiquedebroux4426]

@@frederiquegarant362 I have proofed without the proofing oven. Depending on the temperature in your house it will take from 3 to 5 hours for the bread to increase by 2 to 2.5 in size. Just put it in the warmest corner of your kitchen.

[@DaNaiAsha]

I LOVED the video but could you PLEASE, PLEASE, PLEASE do a GOOD, ACCURATE video on the EXACT STEPS for making an Einkorn Mother? Egads... so many videos that just glance over making starters and it frustrates everyone because they're like "Oh ya, here's how to make a starter"... but then they are VAGUE!!! Starter is the foundation of the bread. So many people don't know how to do the einkorn sourdough starter properly... and NOBODY has done a good video on it that I've been able to find. If you have a detailed, accurate video of this PLEASE SHARE!!

[@foodlady-dominiquedebroux4426]

Hi Naia. Thank you so much for your comment and so sorry that it has taken me so long to get back to you. I do know of a great einkorn sourdough starter video for you. It is done by Jovial Foods, kzbin.info/www/bejne/fqvMppiYjdiHY80 they do it right and they explain it fully. Full transparency, when I discovered einkorn wheat and learned about the health and digestibility of sourdough I did not want to wait to build a mother the ancient way so I used a starter, this one www.amazon.com/Cultures-Health-Francisco-Sourdough-Pancakes/dp/B00YVE3076 Since then I have been using the Jovial amounts to refresh it and it works great, its been over a year and my bread has gotten a better and better rise. Check out my Sourdough Chocolate Cake video, I use all the scraps from refreshing my sourdough mother so there is no waste. Let me know how the starter video works out for you.

[@mariegabe9015]

Go to the Jovial website and you'll see a very detailed description of how to make the einkorn sourdough starter.

[@mariegabe9015]

Here is the link to the Jovial sourdough starter video: jovialfoods.com/recipes/create-einkorn-sourdough-starter/

[@herphysicaltherapyandwelln9696]

Do you have a link to your mittens you use?

[@foodlady-dominiquedebroux4426]

So sorry I don't. A friend gave them to me years ago and does not remember where she bought them.

[@an1ely]

You never say how much of your pasta madre/stater you added? Im first time baker so im lost can you explain how much I need to add. Thank you in advance

[@foodlady-dominiquedebroux4426]

Hi. At 3:08 in the video I explain the Levain that you need to create 5 to 22 hours before. That is where you use the pasta madre. In this video I suggest 35 gram of pasta madres, mixed into 135 grams of warm water, then when it is as disolved as you can get it, add 120 grams of flour. As my baking experience is continuing, I have increased the pasta madre to 45 grams.

[@susantaylor8507]

Oh I wonder if that's my problem I just bought 2 25 sacks of whole grain red wheat was going to try Einkorn to

[@dophieaproductions1316]

I was surprised at how good I felt when I started eating Einkorn bread. This was after years of keeping away from gluten so my digestive issues had resolved, so I could have easily felt if Einkorn created inflammation.

[@swiss4ever93]

In my experience, einkorn does not need to be stretched since it has very little gluten, definitely not 4 times. That's why your bread is so flat and dense. My einkorn bread is not like that.

[@foodlady-dominiquedebroux4426]

I agree on the little stretching because of the weaker gluten. However I have seen that with just a little bit of work the gluten that is there gets stronger and the consistency is of the finished bread is more elastic. Too little work and the bread may be higher but very crumbly and more cake-like. I will be posting a new video where I get a higher airier rise with the great bready consistency, and that includes a very short knead.

[@sishrac]

@@foodlady-dominiquedebroux4426 This is a gracious response to a rude comment! Kudos to you.

[@spedmomtherapist535]

I did the long proof in a warm oven (maybe too warm?) and the dough was super liquidy and sticky. Some how I got it into the proofing basket and when I turned it out it was a wet mess, also 1/4 of it stayed stuck to my banneton basket. Where did I go wrong?

[@foodlady-dominiquedebroux4426]

It sounds like the dough was over proofed by alot. Proofing in an oven is not possible unless it is a particular counter top oven that has a proof setting with a temperature choice of 85 to maximum 100 degrees. Regular ovens at a Warm setting means around 120 to 150 degrees which makes the bacteria super active initially and then die quickly. Proofing in a regular oven is possible by just turning the light on in the oven and keeping it closed, then the temp will be around 85 to 95 degrees.

[@DORIS6027]

if u want more moist just make some poolish or biga the day before and then ad it to your flour and kneat or no kneat your dough.

[@foodlady-dominiquedebroux4426]

Thank you Doris, actually the levain that I prepare the night before is similar to a poolish. You have given me an idea on making the levain bigger and therefore it is a higher percentage of the bread, I will try it and let you know how it is.

[@JanGensel]

What proofing oven do you recommend?

[@foodlady-dominiquedebroux4426]

I have the Breville counter top oven which is like a large size toaster over but has all sorts of capabilities including air fry and proof. It's awesome.

[@rochelle1055]

Is it 1 1/2 teaspoons of salt or 2 teaspoons? The video says 1 1/2, but the written part in the description says 2.

[@foodlady-dominiquedebroux4426]

I have found that both work but 2 teaspoons make it more flavorful.

[@Calicocat2]

Great video. Thank you. Do you know if the heat involved in baking bread makes decreases the nutrition value in the wheat berries?

[@foodlady-dominiquedebroux4426]

Great question. Actually the heat of cooking makes the nutrients in the berries more digestible therefore more available to our body. Also the fermentation process of sourdough creates some nutrients such as peptides and amino acid derivatives, adding to the health benefits. Even though this bread is cooked in a very hot oven the inside and top crust of the bread don't reach heat levels that would break down nutrition, just maybe on the bottom of the bread that touches the oven, that's just toasty good carbs ;)

[@susanwalecka9821]

Hi Dominique! Very nice video! Are you at all concerned about putting the Dutch oven into the oven empty when preheating? I've read that the Dutch oven can crack if you put it into an oven empty?? Thanks!

[@foodlady-dominiquedebroux4426]

Hi Susan. Thanks for the question. In my research, and unfortunate experience, the danger of cracking the enamel of an empty dutch oven is more if you pre-heat it on a stovetop because the heat source is not even and is intense on one section. I have been making this bread weekly for the last six months and my dutch oven is looking fine. However I have brought down the time that I preheat the dutch oven to max 8 to 10 minutes. More because I don't want the bottom of my bread too dark, but may also be better for helping my dutch oven last. Let me know how your bread turns out.

[@susanwalecka9821]

Hi Dominique, Thanks so much for your response! I baked my bread today in a 7qt. Lodge Dutch oven. I preheated the DO for 30 minutes and it worked fine. I do like your idea. Of a shorter preheat time to. Get more life. Out of my DO!!I have the same sensitivity problem with. Gluten that. You have, so. I'm. Very excited to be able to. Eat bread again!! Thanks for a great video!!! Be well, Susan

[@foodlady-dominiquedebroux4426]

@@susanwalecka9821 So great to hear. Buon Appetito!

[@notabrickinthewall]

Ive always done it on 450. No problems, havnt done 500 though, guess I shall be trying it

[@mrsta1267]

Do you soak or sprout your grains before grinding? I know that's ideal as it removes a lot of the phytic acid and makes it more digestible. I have a sprouting jar but have been hesitant to start the process.

[@foodlady-dominiquedebroux4426]

I have not tried yet and I have wanted to. I will soon and let you know how it goes.

[@gdgirouard]

I’m have a food intolerance to wheat. Where do I find a food intolerance test for Einkorn?

[@foodlady-dominiquedebroux4426]

I have not found a blood test that is so comprehensive that it includes einkorn as the growth in our use of this grain is relatively recent. It was through muscle testing at my doctors and including this bread after a detox few weeks that showed me that, not only could I tolerate it, it makes my body feel great.

[@gdgirouard]

@@foodlady-dominiquedebroux4426 that’s wonderful! I am so happy for you!

[@tmgreen12]

Question: with other sourdough breads they say don't cut it right away, to wait a day to open it or it will be gooey. Is it the same for Einkorn sourdough. How long should you wait to cut it open? Thank you!!!

[@foodlady-dominiquedebroux4426]

Hi Terri. I wait until it is fully cooled, about 2 to 3 hours depending on the temperature in your Kitchen. As I have family members that sometime can't wait I have cut it earlier than that, so the first cut ends up being a bit squished but the rest that cools fully is fine. I don't think I could wait a whole day for this bread ! 😉

[@wendyshine8548]

What if we want to use all einkorn?

[@foodlady-dominiquedebroux4426]

Yes of course, I am actually using all Einkorn. I mill my own Einkorn berries and then sift the flour to kae out some of the bran. So that is why I am suggesting to use part all purpose Einkorn flour and part whole wheat Einkorn flour to get the same mix as I do with my milled flour.

[@foodlady-dominiquedebroux4426]

If you want to use all All-purpose Einkorn flour, then just decrease the total amount of liquids by 30 grams.

[@wendyshine8548]

Thank you. The bread came out perfectly -except for a burnt bottom😟. But the rest of the loaf was delicious and so light and airy. I was surprised. I am wondering if the fermented buttermilk i replaced the milk with made a difference? In any case thanks for the video. I appreciated it.

[@wendyshine8548]

Could i use buttermilk in place of the 1/2 & 1/2? I have that on hand. Thank you

[@foodlady-dominiquedebroux4426]

I think buttermilk will work. Let me know how it turns out.

[@wendyshine8548]

@@foodlady-dominiquedebroux4426 I did use it and it turned out great. Thanks for the great recipe and getting back to me. I used half whole grain einkorn and half all purpose einkorn. My bottom did burn tho. Any other suggestions for that? Maybe a doubled cookie sheet under the dutchoven?

[@foodlady-dominiquedebroux4426]

@@wendyshine8548 I found a way to solve the burnt or darker bottom. I use a pizza pan on the bottom of my dutch oven, and I only put it in right before the bread, so I don't preheat it with the dutch oven. Then I also put the bread on parchment paper. I re-did a more current video of the bread with this info and I will be uploading that soon.

[@foodlady-dominiquedebroux4426]

Here is a link to the pizza pan I use, you may need a smaller or larger one. www.amazon.com/Roucerlin-Thick-Pizza-Nonstick-Baking/dp/B093SR94RR/ref=sr_1_9?crid=3698ICQBTIXQU&keywords=pizza%2Bpan%2B9%2Binch%2Bround&qid=1678319512&sprefix=pizza%2Bpan%2B9%2Binch%2Caps%2C105&sr=8-9&th=1

[@wendyshine8548]

@@foodlady-dominiquedebroux4426 Thank you I will do that next time. You made the whole thing fun and easy. Thanks

[@liahfox5840]

I have zero digestion problems. I just want to make healthier foods with more smell and flavor to them. I also want to grow my own wheats/ancient grains. That looks so much better than regular bread.

[@foodlady-dominiquedebroux4426]

That is awesome. The flavor of this bread is soooo great. i am working on Baguettes and bagels now. i will post when I have them ready.

[@jiberri]

Would it be alright to use 100% whole grain Einkorn wheat berries, ground fine and sifted, rather than any Einkorn All Purpose?

[@foodlady-dominiquedebroux4426]

Yes absolutely. As a matter of fact I have started milling einkorn berries and sifting and using that exclusively. I am doing an update of this video and I will be talking about that.

[@jiberri]

@@foodlady-dominiquedebroux4426 Great! I look forward to seeing that video! Thank you!

[@jiberri]

@Lady Ba I'm trying to do something to improve the rise.

[@debbieniebrugge2285]

Can a bread machine be used?

[@foodlady-dominiquedebroux4426]

I have never used a bread machine so I can not say for sure. 2 main key points. You can't knead einkorn wheat for anywhere near the length of time or with the strength or modern wheat, or else you will end up with a rubbery bread that has little to no rise. Also it takes a bit for Einkorn to absorb water that is why you do those 3 - 15 minute wait periods inbetween "kneads". So if on your machine you can set kneading to 30 seconds and give it 15 minute rest times in between a couple of kneads, then yes try the machine.

[@Sarah-zg5qs]

I can only eat bread made strictly from sourdough otherwise I break out in bumps, [allergic to gluten] and don't digest very well. Where I live I can't find einkorn which is sad. I have learned that Rye flour is the most digestible grain so I add it to my bread

[@foodlady-dominiquedebroux4426]

Hi Sarah. You can order Einkorn flour through jovialfoods.com or www.einkorn.com/where-to-buy-einkorn/. Also available on Amazon. Rye is good because it has less gluten. But the reason that Einkorn works so well for some of us that are allergic to gluten is that the gluten that it has is a different genetic structure than modern wheat, and rye is still one of the modern wheats. It turns out that my body can't handle the genetic structure of modern gluten and does fine with ancient gluten.

[@mariasalinas4330]

Is there a reason why you add the all purpose flour to the einkorn? Can you just use einkorn flour?.

[@foodlady-dominiquedebroux4426]

Hi Maria. The all purpose flour is still Einkorn, it is just milled and sifted by bigger machines so that it is a finer consistency with less bran in it. Doing half and half that way I get a higher rise and less dense consistency of the bread. It still works great if I make it all with my own milled Einkorn flour, denser but with even more flavor.

[@lindamclean8809]

How can you use that much wheat flour and still digest it?

[@foodlady-dominiquedebroux4426]

Because it is ancient non-hybridized wheat. It turns out that I am not sensitive to gluten in general but the modern gluten. In order to get the ease of baking and strong elasticity of modern gluten we have married different wheats together and with different grasses. Obviously some of us have not evolved our digestion to accept those changes. I have found alot of people that thought they could not eat gluten, but it was really just the modern gluten.

[@strawberryshortgirl2637]

What brand is your Dutch oven, I’ve never had 1 and they’re expensive I’ve seen but I know they can last decades or a lifetime

[@strawberryshortgirl2637]

Btw I saw a tip that a lot of artisan bakers will use rice flour in that basket to make the bread not stick and it works well for all the sourdough breads

[@foodlady-dominiquedebroux4426]

My dutch oven is by Lodge, bought it on Amazon. www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK/ref=sr_1_5?dchild=1&gclid=CjwKCAjwmv-DBhAMEiwA7xYrd-Oaf2rpwnHjv2J1pd2gQp_DR2EJmaWSglYkveweepQd60sD6-SrARoCsg8QAvD_BwE&hvadid=326526202006&hvdev=c&hvlocphy=9004402&hvnetw=g&hvqmt=b&hvrand=13245790423959530440&hvtargid=kwd-645128207515&hydadcr=4700_10064546&keywords=amazon+dutch+oven+cast+iron&qid=1619016027&sr=8-5 Less expensive but still an investment, so worth it though.

[@foodlady-dominiquedebroux4426]

@@strawberryshortgirl2637 Thanks for the tip, I did start using rice flour for the baguettes that I am working on. Will try in the basket next time.

[@strawberryshortgirl2637]

@@foodlady-dominiquedebroux4426 thank you! I will check it out

[@marywatkins6798]

Lodge makes great Dutch ovens, and they are affordable. You don't need a high-end, expensive one. I have two Lodge Dutch ovens, both found at thrift stores in great condition.

[@speezbortzappfing3r224]

I'm finding myself distracted by the yellow object behind the panini press

[@dophieaproductions1316]

Isn't it beautiful. It is a citrine geode that I have had for 25 years😍

[@speezbortzappfing3r224]

@@dophieaproductions1316 Thanks for the explanation. You've got great taste

[@dophieaproductions1316]

@@speezbortzappfing3r224 🙏🥰

[@Chrisanthie.snpdro]

Wondering why they blame gluten. Meat is one cause of digestive problem when you combine with other food like bread, fruits etc.

[@foodlady-dominiquedebroux4426]

Yes that combo can be an issue for some people. However modern wheat gluten is a particular allergy issue with me, tested both in eastern and western medicine modalities, even eaten by itself. But Einkorn gluten does not create the same inflammation for me.

[@Xtammy5800]

Sifting makes the fmf no longer Whole-Grain unfortunately 😕

[@foodlady-dominiquedebroux4426]

Correct, however depending how fine your sifter is it does retain some of the bran. I sift the flour so that I have a balance between having at least 1/3 to 1/2 of the bran and having a better rise to the bread. The same recipe can be used keeping the whole grain, just add a little bit more liquid.

[@DaNaiAsha]

Especially the amounts for the starter... no one is specific.

[@foodlady-dominiquedebroux4426]

I am starting a panetone sourdough mother, which is a sweet apple cider mother, and I will be filming that over the 40 day process. I will be putting the steps on my instagram along the way @foodladydominique if you want to check in on that. Look out for the finished product near Christmas.

[@bucknut6631]

Umm, what is a levain? Grams? This is too much research for me. Good luck everybody.

[@foodlady-dominiquedebroux4426]

Hey Bucknut, the levain is just an initial more liquid dough that you make with your sourdough the night before you are making bread. Its the best way to make sourdough bread even if you are using regular floor. Sorry about the grams bit, its just more exact than any other measurement. Next time I make the bread I will measure in tsp. and cups and add to the description.

[@bucknut6631]

Excellent. Thank you kindly.

[@straightshooter2454]

"i gave up bread"...ha ha ha ha...yeah, i know the feeling....

[@foodlady-dominiquedebroux4426]

I hope that with this einkorn video, and the others coming soon, you can eat great bread again soon!

[@howard977]

why not use a digital scale? by using the spoons , your measurements are way off.

[@foodlady-dominiquedebroux4426]

Hi Howard. I actually do use a digital scale in this video and most of the time when I am baking. It works a lot better. I think I just measured out the honey with a tablespoon (35 g).

[@susantaylor8507]

You should use the husk is fiber I thought

[@dophieaproductions1316]

Yes the husk is great fiber. Really important to health and digestion. By sifting the flower I only remove some of the bigger pieces that "pop" the yeast bubbles, so that I can get a bigger rise and better mouthfeel to the bread. However this is still at least half a whole grain bread. That is why I suggest that if you are using bagged flour, use 1/2 whole wheat and 1/2 all purpose.

[@OceanFrontVilla3]

ITS PRONOUNCED "LAMAY".. French word, lamé

[@foodlady-dominiquedebroux4426]

I know that I miss pronounced it. Actually it is pronounced "lahm" as in the french word for blade. I'm half Belgian and half Italian and since I spoke Italian and French before I learned English, and I worked hard to get rid of my accent, I realize I tend to "Americanize" certain words by mistake. I will fix it in future videos. ;)

[@71volare]

Her digestive issues are totally unrelated to gluten. Einkorn flour is full of gluten. If she was truely allergic to gluten she would have celiac disease. There is no such thing as being a Little allergic.

[@foodlady-dominiquedebroux4426]

Wow lots to unpack, here we go, let's start from the allergy part. There is a range of how allergic to food you can be. A food can simply give you some inflammation internally, or so much inflammation that it shows up also as a rash, all the way to anaphylaxis which is inflammation that is so severe and come on so quickly that it shuts down your breathing capabilities. Basically an allergy to something means that it causes inflammation in your system, and the amount of inflammation and the speed that it shows up relates to how severe the allergy is. As per the gluten in Einkorn, it is very different to the gluten in modern wheat on a molecular level. Over millennia humans have hybridized Einkorn with other wheat and other grasses in order to increase yield and increase the strength and elasticity of gluten, therefore changing the gluten structure dramatically. Here is a great article on reasons that Einkorn is more digestible and not inflammation producing in people like me that don't have the Celiac level allergy to gluten, www.einkorn.com/3-reasons-einkorn-may-be-easier-to-digest-than-other-types-of-wheat/.