{"id":9255,"date":"2021-12-04T09:04:38","date_gmt":"2021-12-04T08:04:38","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=9255"},"modified":"2021-12-04T15:56:56","modified_gmt":"2021-12-04T14:56:56","slug":"einkorn-wheat-flour-dough","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=9255&lang=en","title":{"rendered":"Einkorn wheat flour dough"},"content":{"rendered":"

The dough for bread with einkorn wheat presents some difficulties due both to the fact that it is low in gluten and, above all, because it is a weak gluten that develops a limited gluten network.
\nWe publish a video of the behavior of the phase in which a final dough * for bread with einkorn wheat is worked with a “fork” type mixer, contrasting it with a final dough made with other wheat (Timilia).
\nThe difference in the behavior of the two different doughs is substantial.<\/p>\n

Both doughs were made with the same method:<\/p>\n

Einkorn wheat pre-dough:<\/strong> einkorn wheat flour, sourdough in liquid form of einkorn wheat (same as the dough), very limited quantities of brewer’s yeast as a starter, water.<\/p>\n

Final dough of einkorn wheat:<\/strong> pre-dough, einkorn wheat flour, sourdough in liquid form of einkorn wheat (same as the dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.<\/p>\n

Timilia wheat pre-dough:<\/strong> Timilia wheat flour, sourdough in liquid form of einkorn wheat (the same as the previous dough), very limited quantities of brewer’s yeast as a starter, water.<\/p>\n

Final dough of Timilia wheat<\/strong>: pre-dough, Timilia wheat flour, sourdough in liquid form of monococcus wheat (the same as the previous dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.<\/p>\n

NO additives or improvers were used.
\nBoth flours were of the semi-wholemeal type (passing 600 microns sieve ).<\/p>\n

The videos show how the Timilia wheat mixture is more homogeneous and “formable” and less “sticky” than the other. The difference is due to the different gluten: the more “performing” one generated by Timilia wheat. From the two videos it is possible to see the traces that the einkorn wheat mixture leaves in the mixer (further documented by photo \u201cA\u201d) absent in the case of the Timilia wheat.<\/p>\n

Einkorn flour will never give easy, homogeneous elastic doughs unless the einkorn has been “domesticated”, for example with nitrogen fertilizers.<\/p>\n

Video about Einkorn: https:\/\/youtu.be\/Wugt9OrbMzQ<\/a><\/p>\n

Video about “Timilia” : https:\/\/youtu.be\/LYcnmdNtuxU<\/a><\/p>\n

Photo “A”<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The dough for bread with einkorn wheat presents some difficulties due both to the fact that it is low in gluten and, above all, because it is a weak gluten that develops a limited gluten network. We publish a video of the behavior of the phase in which a final dough * for bread with […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[1666,1634,1668],"class_list":["post-9255","post","type-post","status-publish","format-standard","hentry","category-article","tag-einkorn-grain","tag-einkorn-wheat","tag-timilia-wheat"],"yoast_head":"\nEinkorn wheat flour dough - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=9255&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Einkorn wheat flour dough - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"The dough for bread with einkorn wheat presents some difficulties due both to the fact that it is low in gluten and, above all, because it is a weak gluten that develops a limited gluten network. 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