Sourdough Artisan Bread

Sourdough Artisan Bread

Einkorn is an ancient grain that many people with wheat sensitivities can use. It is the oldest wheat know to man and is considered the first wheat. This wheat is easier to digest and contains more proteins and anti-oxidant than modern wheat. It is a very primitive wheat which contains only 14 chromosomes compared to 42 in regular wheat. Also, Einkorn doesn’t have the D chromosome which is linked to wheat sensitives in many people. Many people who are sensitive to wheat can use einkorn flour.

Ingredients

  • Feeding my starter with Einkorn Flour
  • 1/4 cup sourdough starter
  • 2/3 cup water
  • 1 cup Einkorn all purpose flour
  • Bread Dough:
  • all of the above starter
  • 3/4 cup water
  • 1 1/3 cups Einkorn all purpose flour
  • 1 1/2 cups Einkorn Whole Grain Flour
  • 1 teaspoon salt

Instructions

  1. Sourdough Levain or feeding your starter: In a large glass bowl combine the sourdough starter, water, and Einkorn Flour. Mix well. Allow this batter to ferment for 6 hours at room temperature.
  2. Mixing the bread dough: Add water, flours, and salt to the bowl of starter. With a Danish Dough Whisk mix it until it is well combined. Einkorn is lower in gluten and more fragile. Allow the dough to rest 1 hour. Do 3 sets of stretch and folds 20 minutes apart. cover the dough and allow it to ferment for 3 hours. It will be a total of 5 hours from the times you mixed the dough.
  3. Shaping your loaf: Dust a brotform heavily with brown rice flour. Shape your loaf by tucking the sides under and rounding the top. Place your dough with the rounded side down in the brotform. Dust the bottom (what is facing up in the brotform) of the loaf with more rice flour. Wrap the brotform in plastic wrap and place in the fridge 6-12 hours.
  4. Slashing/Baking: Place covered baker into the oven. Preheat oven to 425 degrees F for 30 minutes. Remove bread loaf from the fridge. Remove the plastic wrap and flip the dough into parchment paper. Slash with a lame or sharp knife. Place loaf into baker using the parchment paper to carry it. Cover with the lid of the baker. Bake for 35 minutes. Uncover, reduce heat to 350 degrees. Bake for 12 minutes longer. 1 loaf.