Baking with einkorn flour is still pretty new to me. I am still in the experimentation/discovery phase with this one. Einkorn gluten is basically unusable in terms of breadmaking, so the dough is extremely difficult to work with. It will not produce tall loaves (at least free-standing ones) with light and open interiors because it does not have a substantial structure that could trap fermentation gases inside the dough.
A focaccia type bread was naturally something we had to try because a flat bread can be made of any flour. It resulted in a hearty bread with a moist interior, crispy crust (depending on whether you go the scalding way or not), and lots of tasty toppings.
You could make this in just a couple hours without any effort at all. If you go with the scalding method, it will take a couple hours more. But the extra time will make the bread more soft and supple. I was happy with both versions.
The scalded dough requires a higher hydration to not turn out too dense. I have adjusted it in the written recipe below.
Watch the video down below for detailed instructions.
Ingredients
For the basic dough –
350g (12.35oz) wholegrain einkorn flour
280g (9.9oz) water
7g (0.24oz) salt
3.5g (0.12oz) instant dry yeast or 4.2g (0.14oz) active dry yeast or 10.5g (0.37oz) fresh yeast
35g (1.23oz) olive oil
Toppings of your choice.
For the scalded dough –
Scald:
150g (5.3oz) wholegrain einkorn lour
200g (7oz) boiling water
Mix both and leave to cool down for a couple hours.
Main dough:
120g (4.23oz) water
7g (0.24oz) salt
3.5g (0.12oz) instant dry yeast or 4.2g (0.14oz) active dry yeast or 10.5g (0.37oz) fresh yeast
35g (1.23oz) olive oil
200g (7oz) wholegrain einkorn flour
Add everything to the scald and proceed as per basic recipe.
To learn more about no-knead bread dough temperature control click here.
Method
- In a large bowl combine the water, yeast, salt, and oil. Mix well to dissolve the salt. Add the flour and mix to a dough. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and bulk ferment for 1.5 hours or until the dough has doubled in size.
- Transfer the dough to an oiled baking tray and spread it out. Add the toppings and press them into the dough.
- Cover and final proof for 45 minutes. During this time pre-heat the oven to 220C (430F) fan off.
- Finish the bread with oregano, sea salt, and more oil.
- Bake for 25 minutes.
Leave to cool down and tuck in!
The bulk fermentation time for the scalded dough may be shorter. Judge it by size.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch The Video Here
