The einkorn bread is made with einkorn flour, also called small spelt in purity, and with sourdough. It has a compact texture with an interior not at all porous similar to rye bread, because like rye, it has a very low gluten content (less than 3%) and therefore rises very little. However, this does not mean it’s not digestible, indeed it is one of the few highly digestible bread with a very intense and persistent flavor and a very thick crust. It is excellent for croutons, bruschettas, but I also love it simply with a drizzle of extra virgin olive oil and a pinch of salt. Einkorn is the father of all wheats and gave rise to emmer, the first cereal cultivated by man around 7500 BC in the Middle East. If you like ancient grains, I recommend taking a look at the “Ancient grains“ section where you can find both sweet and savory recipes like Ancient grain friselle made with a mix of Maiorca and Tumminia, or Focaccia with Russello flour, and also delicious Oil puffs. Are you intrigued by ancient grains? I recommend reading a simply fabulous book, “Ancient and modern cereals“, by Monia Caramma, from which I learned a lot.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 24.7 oz einkorn spelt flour
- 10.6 oz sourdough
- 2.2 cups water
- 0.6 oz salt
Tools
- 1 Bowl
- 1 Mixer
- 1 Proofing basket
- 1 Baking tray
Steps
In the mixer’s bowl, pour the flour and water. Start the machine and after 30 seconds stop it. Cover with a cloth and let rest for an hour. (autolysis)
Start the machine and add the crumbled sourdough. Let it work for 5 minutes, then add the salt. As soon as the salt is absorbed, about 2 minutes, stop the machine.
Transfer the dough to a greased bowl, cover with plastic wrap and let rise until doubled at 78°F.
Flip the dough onto a lightly floured work surface, give it a fold and shape it into a loaf or a round loaf.
Transfer into a well-floured proofing basket. Cover and let mature in the refrigerator for 12-18 hours.
Preheat the static oven to 428°F.
Remove the bread from the refrigerator and flip it onto a baking tray. Bake directly from cold. Cook for 40 minutes at 428°F, then lower to 356°F for another 20 minutes with the vent open.
Unmold and let cool on a rack or vertically.
Tips
It keeps for up to 5 days wrapped in a cloth, in a cool, dry place.
You can freeze it after slicing.
You can freeze it after slicing.
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