This flour is known for its high-quality proteins and contains eight essential amino acids. Einkorn flour is an excellent source of plant protein. However, be careful because this flour is not easy to use for bread making.
Mix all ingredients and knead on a low speed for 4 minutes (stand mixer speed 2) until the dough is smooth and a gluten network begins to form.
Increase the speed from 30 seconds to 1 minute, or until the dough stretches without tearing. You should be able to stretch the dough into a thin veil. If it is not possible to obtain a thin veil, continue kneading the dough, but be careful, as the gluten in einkorn wheat builds up and breaks down just as quickly.
Grease a bowl and place the dough in it, cover with a damp cloth, and let rest in a warm, humid area (in the microwave with a bowl of boiling water). Let ferment for 30 minutes.
Shape the dough into a bâtard (a loaf shorter than a baguette) and place in a bread pan. (If you wish, you can roll your dough immediately, as einkorn wheat is very delicate and you may not be able to do so once fermentation is complete.)
Cover with a damp cloth and leave to rest in a warm, humid place. After 45 to 60 minutes, the dough is ready to be placed in the oven when you press your finger on it and it slowly returns to its original shape.
Preheat the oven to 475°F (245°C). Once the dough has risen, place it in the oven with a burst of steam (water on a hot baking sheet).
Bake for 25 minutes, then reduce the oven temperature to 350°F (180°C), remove the bread from the pan, and finish baking (about 10 minutes). The bread is ready when you tap the bottom, and it sounds hollow. Place on a wire rack and let cool for 45 minutes before serving.
