No Knead Einkorn Artisan Bread
Servings
1loaf
Servings
1loaf
Ingredients
Feed Starter
Make bread
Instructions
  1. The night before making bread, mix together starter, water and flour.
  2. Let rest overnight until nice and bubbly.
  3. In the morning, mix together the water and starter (or yeast) in large bowl until dissolved and creamy.
  4. Add the flour and salt and mix with a stiff spatula until all of the flour is absorbed and dough is sticky and shaggy.
  5. Do not knead!
  6. 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.
  7. If placed in refrigerator, pull out and let warm up for a few hours before proceeding
  8. Generously flour a work surface and transfer the dough to it.
  9. Use a dough scraper to fold the dough in thirds, dusting with flour.
  10. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight, round loaf.
  11. Dust the top of the dough generously with flour.
  12. Place the loaf seam side up a parchment lined bowl
  13. Let proof at room temperature for 30 minutes.
  14. Place a Dutch oven with the lid on, in the oven.
  15. Preheat the oven to 500°F.
  16. Carefully add 1-2 Tbl water (if desired for extra steam) and gently transfer dough to Dutch oven.
  17. Cover and place in the oven.
  18. Reduce the oven temperature to 450°F and bake for 40 minutes.
  19. Bake an additional 5 minutes for a darker crust.
  20. Place on a wire rack to cool for 2 hours before slicing.
  21. 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