Preparation : 15 min ( 1h 10 min fermentation)
Cooking : 25-35 minutes
Yield : 1 bread
500 grams of Organic Whole Einkorn Flour
325 grams Lukewarm water (32°C)
10 grams Salt
4 grams Dry yeast
Mix all the ingredients and knead at slow speed for 4 minutes, until the dough is smooth and a gluten network begins to form.
Increase the speed for 30 seconds to 1 minute, or until the dough stretches without tearing. You should be able to extend the dough into a thin veil. If you can't, continue kneading the dough, but beware, the gluten from einkorn builds and breaks down just as quickly.
Oil a bowl, place the dough, cover with a damp cloth, and let stand in a warm, humid place (in the microwave with a bowl of boiling water). Leave to ferment for 30 minutes.
Shape the dough into a bastard and put it in a loaf pan. If you wish, you can score your dough immediately. As einkorn is very fragile, you will maybe not be able to do this once the fermentation is complete. Cover with a damp cloth and let stand in a warm, humid place. After 45-60 minutes, the dough will be ready to bake when you press your finger on the dough, and it slowly rises.
Preheat the oven to 475 °F (245 °C). Once the dough has risen, put it in the oven with a burst of steam (water on a hot plate).
Bake 25 minutes and reduce the oven temperature to 350 °F (180 °C), remove the bread from the pan and finish cooking + - 10 minutes. The bread is ready when you tap the bottom, and it sounds hollow.
Place on a wire rack and leave to cool for 45 minutes before tasting.