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maurizio
The Perfect Loaf
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Sourdough focaccia with cherry tomatoes, olives, sage, and all the flaky sea salt. Same-day dough and couldn’t be easier 🔥 4K 144
Mostly-whole grain goodness. Love these “mini-batard” at 700g ✨ Flour blend and loaves from my previous post. 2K 45
This morning’s bake: 4x700g batard and 2x900g boule (some going to friends and fam), all topped with oats. A mix of 50% type 100 flour and 50% type 85 — using up what I have in the pantry. Lots of whole grain goodness in these; smells like honey and oat in the kitchen. Happy Sunday, y’all 🙂 2K 14
Sticky whole grain barley porridge dough ready for its shape, and then into a tin. Love this healthy bread! (recipe still over at my website) 3K 33
Tinkering with crepes this morning — it’s been a bit. Filled with a slather of butter, my apricot jam, and topped with banana and powdered sugar. Simple and delicious. Based on @davidleite recipe over at his website with a few tips from @mylifeinsourdough 🙌🏼 1K 21
All the textures. Vollkornbrot (100% whole grain rye) with flaxseed, sunflower, pumpkin seed, sesame, and a kiss of barley malt syrup. Rye has such an amazing aroma; the kitchen smells like spices, ripe fruit, earthiness, and a touch of sweetness. In they go. 🔥 2K 57

Einkorn Sourdough Bread

Einkorn Sourdough Bread via @theperfectloaf

These days it seems I seldom bake bread comprised of only a single flour. Usually, my mind busily weaves together a formula of different flours after I decide on an end goal. The end goal is my compass, dictating the direction as I work backward to make it happen: the flavor from this flour, this one is extra nutritious, add some extensibility with this one, perhaps a bit of color with this other, and maybe some added strength, if necessary. Lately, though, I’ve been focusing down on a formula comprised in total of ancient einkorn wheat flour. I’ve baked with einkorn many times in the past at less than one hundred percent of the total formula (and my einkorn miche is always my go-to for large dinners) but pushing the percentage of einkorn results in unique sourdough bread.

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