Tuscany Einkorn Baked Bread

This Tuscany artisan einkorn baked bread is made with three simple ingredients: water, yeast, and einkorn flour. It's easy to make. It's delicious. 

Starter Dough:

• 1/2 cup of warm-hot water
• 1/2 teaspoon of active dry yeast
• 2 cups of einkorn flour

Final Ball of Dough:

• 1 cup of water-hot water
• 1/2 teaspoon of active dry yeast
• 3 1/2 cups of einkorn flour

Starter Dough

​Make the starter dough in a large bowl. Mix the water and yeast until dissolved. Add the 2 cups of einkorn flour. Knead for 1 minute or so. Put back into the bowl and cover tightly. I don't use plastic wrap, but instead a Pyrex bowl with a tight lid.

​Let it proof for 8-10 hours.

It'll get bubbly.


Final Ball of Dough

​For making the final ball of dough, add the 1 cup of water and 1/2 tsp of yeast to the starter dough. Mix it with your hands. It'll be a big chunky, floury dough ball for a bit, until the mixture absorbs all of the water. Then it turns into a sticky mess. Dust your hands with flour in order to manage this thing. 

Knead it for 1-2 minutes. 

Cover for 1 hour. Let it sit.

After sitting, it'll look like a big wet bubbly mass of dough. Dust your hands and counter top with flour. I sometimes use a linen couche in the bowl for separating the sticky dough from the bowl. Try it. 

Take it out. Shape it into a loaf. Roll it a little back and forth. Dusting it. Cover for 30 minutes.

Shape it into a loaf. Roll out into a 10-inch long loaf. Dust it. 

Now, let's make some air bubbles. Fold the bottom edge of the loaf to the center. Press the seam closed. Fold the opposite edge in the same way. Seal the edge. Place the seam side down on a generously dusted linen couche. I like saying couche. Let it sit and proof for 1-2 hours.

Place a baking sheet in the oven and preheat to 425℉. 

Roll the loaf from the couche to the hot sheet. 

Bake for 30 minutes. 

Delicious with butter and blueberry jam. Cheese. Wine. Woman. Go for it.

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