Previously I had been using 100% India Jammu flour and been getting very dense crumbs and dough balls. After doing some research I decided to get high protein bread flour and Einkorn. The goal for this bake was to do a side by side test; both loaves with 85% bread flour, loaf 1 with 15% India Jammu, loaf 2 with 15% Einkorn so I could compare and contrast flavors, crumb, spring, etc. Jammu is the single score, Einkorn is the cross score. Also maybe worth noting, Denver based. So high altitude.
For both loaves:
125g starter fed with my India Jammu
468g high protein bread flour
82g India Jammu loaf A / Einkorn loaf B
330g water
Autolyse rest for 20 mins
11g of salt
1 set of stretch and folds
2 sets of coil and folds
12 hours cold proofing
475° 20 mins lid on, ~20 mins lid off (pulled the Einkorn a little sooner than the Jammu)
Both loaves reached 192° internal before I pulled them
I do notice a SLIGHTLY more open crumb in the Einkorn and slightly more sweet but honestly unless you’re really concentrating on it, they’re essentially the same loaf. The difference in oven spring was probably the most tangible difference I noticed
I was really hoping to get two very different loafs, the doughs sure felt night and day different up until the cold proof. Maybe I should bump from 15% to 25 or 35% specialty flours? I’m happy with the aesthetics but really trying to hone my feel for flavors now