A very easy overnight bread. This recipe does not double well.
Ingredients
Feed Starter
- 1/2 c (60 g) All purpose Einkorn flour or unbleached flour
- 2 Tbl Sourdough starter
- 1/4 c + 1 tsp Water
Make bread
- 2 c (472 g) warm water
- 7¼ c (696 g) Whole Grain Einkorn Flour plus more for dusting
- 1/4 c (about 60 g) refreshed starter or ¼ tsp active dry yeast
- 1 1/2 tsp fine sea salt
Servings: loaf
Instructions
- The night before making bread, mix together starter, water and flour.
- Let rest overnight until nice and bubbly.
- In the morning, mix together the water and starter (or yeast) in large bowl until dissolved and creamy.
- Add the flour and salt and mix with a stiff spatula until all of the flour is absorbed and dough is sticky and shaggy.
- Do not knead!
- Cover the bowl with plastic wrap and let rise in a dark place for 10 to 15 hours (we put in refrigerator) until the dough has doubled in size.
- If placed in refrigerator, pull out and let warm up for a few hours before proceeding
- Generously flour a work surface and transfer the dough to it.
- Use a dough scraper to fold the dough in thirds, dusting with flour.
- Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight, round loaf.
- Dust the top of the dough generously with flour.
- Place the loaf seam side up a parchment lined bowl
- Let proof at room temperature for 30 minutes.
- Place a Dutch oven with the lid on, in the oven.
- Preheat the oven to 500°F.
- Carefully add 1-2 Tbl water (if desired for extra steam) and gently transfer dough to Dutch oven.
- Cover and place in the oven.
- Reduce the oven temperature to 450°F and bake for 40 minutes.
- Bake an additional 5 minutes for a darker crust.
- Place on a wire rack to cool for 2 hours before slicing.
- Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.
Recipe Notes
Replace with 6 c (720 g) All-Purpose Einkorn Flour
Or replace with 3½ c plus 2 Tbl (696 g) Einkorn Wheat Berries, ground to flour
Slightly adapted from jovial.com
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