I found a dozen, or so, videos/recipes for a loaf of artisanal bread made completely with Einkorn flour.
I just happen to still have at least 1o lbs. of Einkorn grains that I bought in 2020. I’m going to sprout what’s left, then dehydrate it so it will be shelf stable, then grind it as I need it.
I started the dough process yesterday evening, having the dough ready to ferment on the counter for 12-14 hours. At 9pm it was in its plastic container, covered, resting on the counter.
Twelve hours later, this is what I found.
So, from there, I shaped it into what’s called a batard, or an oval shape, place it in a well floured banneton, or wicker basket, if you will, and set that on the counter for another 2 hours to proof.
Now, it’s been forever, I’ve put it in a 4750F oven for 30 minutes covered, removed the cover, and continued to bake for another 12 minutes. Here’s what it looks like just out of the oven.
I lied. That was just after the covered 30minutes.
Here it is after an additional 12 minutes without the lid. I can’t wait to try it.
This is my first “real” loaf of Einkorn bread that didn’t come out like a hockey puck. Yay!!! TYJ. I prayed multiple times yesterday, and last night that the bread would be something I’d want to make routinely. I’ll let you know in a later update if that is what happened. Einkorn is so much better for your health that I would like to replace as many of my bread recipes, pizza dough, crackers, bread sticks, etc., with Einkorn. I seriously could not be more proud of these results. Prayers.
Until next time my pretties, stay happy, and healthy in the Lord.