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You are here: Home / Artisans / Dave Miller’s formulas for einkorn, Renan & Sonora breads

Dave Miller’s formulas for einkorn, Renan & Sonora breads

Dave Miller - GG 2015 - LR--5304After the Grain Gathering, Dave Miller very kindly sent me the formulas he used in class. Please remember that he dries his levain from one bake to the next (see Meet the Baker: Dave Miller).

Process for levain (for all three breads)

First feeding

  • Sieve out dried sourdough bits
  • Add water to soften, create a mush, let sit 1 hour
  • Add back sifted-out flour, should make stiff ball (DDT: 78°F)
  • Ferment for 10 to 12 hours
Second feeding
  • Ferment for 4 hours (DDT still 78°F)
Third feeding
  • Ferment for 3 hours (DDT still 78°F)

My heartfelt thanks to Jacqueline Colussi for her help with inputting the formulas into BreadStorm.

Einkorn Bread

Renan Bread

Sonora Bread

Related posts:

  • The Grain Gathering 2015
  • The Grain Gathering 2015: Dave Miller on milling and baking

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Related

September 30, 2015 · Filed Under: Artisans, BreadStorm formulas · 8 Comments

« Dave Miller on milling and baking (revised)
Josey Baker and Jonathan Bethany on whole-grain artisan bread for the home baker »

Comments

  1. Andrey Tkachuk says

    January 27, 2017 at 5:33 pm

    Hi MC, thank you so much for sharing these recipes! I wanted to ask you if Dave Miller bakes the Einkorn recipe above in a bread pan or as a free form loaf? The reason I ask is that in my experience Einkorn (due to it’s weak gluten) is unable to keep shape especially under such high hydration levels as stated in this recipe. So I’m really curious if Dave uses a bread pan when baking this flour?

    Also, I wanted to see if you had Dave’s Kamut recipe? If so, would there be any possibility to share it :)?

    Thank you so much
    Andrey

    Reply
    • mc.farine says

      January 28, 2017 at 8:20 am

      Hello Andrey, unfortunately I don’t have Dave’s kamut recipe. I will contact him and see if he might consider sharing it though. I will also ask about the einkorn bread. Stay tuned! MC

      Reply
      • Andrey Tkachuk says

        January 28, 2017 at 5:21 pm

        Thank you so much MC 🙂 I really appreciate it! Since you’re going to reach out to him, I wanted to confirm one more thing about the Einkorn bread – does he follow the same routine as with the other whole wheat recipes i.e. mix, autolyse 1 hr, retard 15-20 hrs, preshape & rest 3 hrs, shape & rest 3 hrs, bake? I’m just a home baker btw 🙂

        Thanks again
        Andrey

        Reply
        • mc.farine says

          January 30, 2017 at 2:10 pm

          Dave says he uses the same general process for all his doughs.
          Also here is his kamut formula as he just sent it to me:
          16% levain

          114% water

          100% whole Kamut flour

          2.4% salt

          Good luck with your baking and thanks for being in touch!
          PS. Also there is no such thing as “just” a home baker! Home bakers rock!

          Reply
          • Andrey says

            January 30, 2017 at 7:21 pm

            MC, thank you so so much for your help in obtaining this for me! Just one clarification, did he have any response whether he uses a loaf pan for Einkorn? I noticed that some of his breads were baked in a loaf pan, but not sure if that was Einkorn or something else. I tried the Einkorn recipe and found it too liquid for a free form, so I’m just curious if Dave truly achieves a free load with Einkorn?

            Thank you again for your kindness in this,
            Andrey

      • Andrey says

        January 29, 2017 at 1:50 am

        Hi MC, it’s me again. As I was further analyzing the Einkorn recepie above, I noticed that the flour amount in the levain is only ~5% of the total flour in the recipe (not including the crushed grain) and when including the water in the levain, the full levain yeild is ~8% of the total flour in the recipe. I usually haven’t seen such low levain amounts, so wanted to confirm that this is really the case based on your prior conversations with him? Thanks, Andrey

        Reply
        • mc.farine says

          January 29, 2017 at 11:42 am

          Indeed it is. The formula doesn’t come from a conversation. It is Dave’s own.

          Reply
  2. Cathy Elton says

    September 15, 2021 at 2:33 pm

    I know this post was from years ago, but I’m wondering if you have advice for making his breads without the multi-step feedings (and the drying out). I’m having trouble interpreting those breadstorm charts! Thanks for any advice.

    Reply

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My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

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