Here's my favorite recipe for crusty artisan bread made with einkorn, simple ingredients, no eggs, no dairy, no seeds, and no added starches. I like baking with organic einkorn from Jovial, all-purpose and sprouted flour.
Preheat oven to 500°F. In a large bowl, mix the water and yeast until dissolved. Let sit for 30 minutes. Look for bubbles. Add the flour and salt. Mix with your hands until all of the flour is absorbed. Add oil and mix until the oil is absorbed. The dough may be wet and sticky. Use flour to dust and cover your hands to make this dough ball manageable. Cover the bowl. I hate using plastic wrap. Pain in the butt. I prefer using Pyrex bowls with tight rubber lids. Let rise for 60-120 minutes. Put it on a baking sheet. Drop the oven temperature to 450° F. Bake for 30-35 minutes. The inside temperature should be around 200-210° F. Crusty brown exterior. We ate it in one day. Delicious artisan crusty, gluen-easy, vegan bread made with organic einkorn.
More recipes for men at TheKingsGuide.com This einkorn bread loaf is quick to mix together, but requires you to let it sit overnight and rise. So, a little timing is important. It's vegan and made with einkorn flour.
That's it. Water, yeast, flour and salt. In a big bowl, mix the water and yeast until creamy. I use a hand whisk. Add the flour and salt. Mix with your hand. It's going to look funky, chunky and dry until you see it start to absorb all of the water. Then, it becomes manageable. But sticky. So dust your hands. Knead it for 15-30 seconds. Not much more than that. Just enough to get the mix even, gluten going, and structure to form. Make it into a ball with a tight skin. Put the ball onto parchment paper. Let it sit for 30 minutes. Heat up a dutch oven and lid at 500℉. Pick up the ball with the paper and put it into the dutch oven (paper and ball). Cover it. Reduce the oven temperature to 450℉. Bake for 40 minutes. Inside temp should be around 200℉. The dutch oven provides a fantastic way of baking the bread using steam. Delicious gluten-easy, vegan, artisan baked bread using a dutch oven. Yum.
Where's the butter and blueberry jam? More recipes for men. 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:
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. |
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