I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time with Einkorn (and my first post here!), and I think it turned out really well. I got good oven spring and great color, and I'm excited to see the crumb and taste it once it cools down. I used an all--purpose starter and a 70% hydration for the loaf.
I can't seem to put in the ingredients for the dough, so I'll talk about it here. I mixed 115g of starter (all purpose with around 100% hydration) with 230g of water and 164g of all purpose flour. I let that ferment for 8 hours, then added 164g of einkorn and 9g of salt. I kneaded the dough for a bit, then let it bulk ferment for 2 hours. I shaped the loaf, put it in a banneton, and let it rise for an hour. Then I baked it in a dutch oven at 500F. Looks really good!