Bread with Einkorn Flour & Hazelnuts Quick sourdough method

מצרכים

• 70 g wholegrain einkorn flour
• 280 g bread flour (I use Manitoba flour)
• 255 g water
• 105 g sourdough starter
• 7 g salt
• 20 g chopped hazelnuts
• Bake in a preheated oven at 250°C (482°F) with steam for 20 minutes. (I create steam by pouring a cup of boiling water into a tray filled with hot stones placed at the bottom of the oven.)
• Open the oven to release the steam, remove the tray with the stones, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes, until golden brown.
• Preheat your Dutch oven to 250°C (482°F).
• Bake the loaf covered for 20 minutes at 250°C (482°F).
• Remove the lid, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes, until golden brown.
• Reduce the amount of starter to 10–15%.
• Use cold water for mixing.
• Chill all the ingredients in the refrigerator for 1–2 hours before mixing.
• If needed, place the dough in the refrigerator for 20–30 minutes during bulk fermentation to slow it down.