The internet told me that einkorn was a more challenging flour to work with. The internet did not lie! But, it also told me that it was tasty (yes) and less hard on bellies sensitive to “regular” gluten flours (also yes). So, I’m working on getting better at einkorn loaves. This was my first try with this flour that produces a more slack loaf. I adjusted this recipe to work with a 2lb bag of einkorn flour.
Morning – Make levain and store at 77* for 3 hours
39g starter
39g einkorn flour
17g water
Early afternoon – Autolyse for 15 minutes
Mix together –
Flour – 875g
Water 600g
Early afternoon – Mix
Combine autolyzed flour and water with levain
Fold in bowl for 5 minutes
Let rest 10 minutes covered
Add 22g salt and mix
Add additional up to 60g water if dough looks like it can handle it
The dough should be ~ 76*
Afternoon – Bulk ferment 3.5 hours
Stretch and fold 5 times (2 at 15min and 30min, then 3 more at 1 hour, 1.5 hours, and 2 hours)
Allow to rest 90 minutes or until just starting to bubble
Late afternoon – Divide and Preshape
Dump dough onto lightly floured counter
Divide into two equal parts and shape each into a tight round
Use flour as needed!
Allow to rest 15 minutes uncovered
Late afternoon/Early evening – Shape
Flour countertop liberally
Do an envelope fold
Flip over and drag and rotate to create tension
Invert into cloth lined proofing basket liberally dusted with flour
Do 1-2 additional tucks to help tighten the loaf
Overnight – Proof covered
Up to 12-15 hours
Morning – Bake
Preheat oven 1 hour at 500* with dutch oven inside
Flip bread out of proofing basket/bowl, load into your dutch oven, and score
Turn oven to 450* put lid on and bake 20 minutes
Remove lid and bake 30-35 minutes
