Slow Rise, No-Knead Einkorn Bread

Many years back, there was a very popular article in the NY Times that explained how to make No-Knead bread. This recipe is based on that exact concept, meaning it has a long proofing time of 12-14 hours, utilizes less yeast than what is normally called for in a bread recipe and the loaf is baked in a ceramic or cast iron Dutch Oven stock pot in a very hot oven. Einkorn is always essentially No-Knead, meaning einkorn bread is best when the ingredients are just mixed together by hand and the kneading is kept to a minimum. The baking method at high temperatures in the sealed pot is conducive to good einkorn bread. This recipe can be made with either our flour or whole grain flour ground from our wheat berries and the proportions are the same.

INGREDIENTS

  • 5 cups (6oog) of jovial einkorn flour or 3 cups (600g) of jovial wheat berries ground to flour
  • 1 3/4 cup of warm water
  • 1/4 tsp. dry active yeast
  • 1 tsp. sea salt

INSTRUCTIONS

  • Mix flour, salt and yeast together in a large mixing bowl.
  • Add water and combine with your hands until all ingredients are mixed well. Your hands will be a sticky mess at this point, but that is normal with einkorn.
  • With a spatula, push down the sides of the dough and flatten the top.
  • Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Here is what the doughs should look like when ready to bake.

  • Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  • When the dough is ready, place a ceramic or cast iron dutch oven pot (at least 5 quarts) that is oven-safe and has a lid in the oven and heat for 30 minutes at 500°F then lower the temperature to 450°F.
  • Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  • Turn the dough right into the pot and baked cover for 30 minutes. Uncover and bake for 10-15 minutes more until the crust has darkened.
  • Lift the loaf out of the dish and place on a cooling rack. Let cool for at least an hour before slicing.
Baking in a dutch oven, even with a firm dough that is not slow rise, will always yield a nicer loaf because the steam in the pot and its intense heat will help form a nice crust.
The whole grain bread developed a nice crispy, thin crust and a delightfully soft crumb. The lighter loaf made with our einkorn flour was a bit loftier and had a really delicious flavor.
If you would like to keep a small piece of this dough before baking, you can develop it into a sour dough starter. It is not a true sour dough made from only flour and water, but as you continue to refresh with just flour and water, it will mature nicely. Here is how to refresh the starter:
INGREDIENTS
  • 10g of dough (soon to be starter)
  • 25g of warm water
  • 55g of einkorn flour
INSTRUCTIONS
  • In a small bowl, combine warm water and dough (soon to be starter) with your fingers until dissolved.
  • Add flour and roll in your hands until well combined.
  • Let rest in a covered container in a dark place for 12 hours and then refrigerate.
  • You should refresh the starter using this method at least one time per week.

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Comments

  1. Does the size of the cast iron dutch oven matter?

    • For this photo, we used a 5.5qt Emile Henry Dutch Oven. The loaf will be loftier if you use a smaller size. If you have the larger size dutch oven, the loaf will seem like a rounded ciabatta bread, but it will still be the same in taste and texture on the inside. You may also double the recipe, but in that case, you should extend the baking time to 50 minutes covered. We had better results with the quantity of flour used in this recipe.

  2. If I keep a portion and use it as a sour dough starter, how do I make the next loaf?

  3. After putting the dough in the pot, do you keep the temperature of the oven at 500* to bake the loaf?

    • Yes, keep the same temperature.

      • I’m confused by the response to this question- in the recipe directions it states;

        “When the dough is ready, place a ceramic or cast iron dutch oven pot (at least 5 quarts) that is oven-safe and has a lid in the oven and heat for 30 minutes at 500°F then lower the temperature to 450°F.”

        Nowhere in the directions does it state to re-increase the oven temp back to 500* aftering adding the dough to the pot.

        If I hadn’t read this question I would have just ended up baking the bread at 450*. So which is correct? Should I preheat the dutch oven for 30 mins at 500* and then reduce the temp to 450* for the time it takes to remove the hot dutch oven from the actual oven, add the dough, and then once again increase the oven temp to 500* when I put the dutch oven with the dough in it back into the oven to bake?

        Do you see why I am confused now? Clarification would be greatly appreciated!

        • The best way is to preheat the dutch oven for 30 minutes, lower the temperature to 450, then bake the bread. We also baked at 500 but felt the crust was a little too dark.

  4. Hi, I just made this bread and really enjoyed the results. I will be making it again and was curious to know if anybody had tried it with an acidified soaking, in order to better break down the phytic acid in the bran. I was thinking of following the oft-quoted suggestion of 1 tbsp of either apple cider vinegar or lemon juice per cup of water in the soaking solution.
    Also curious to know if anyone had tried adding some oil to the final dough for flavor and texture. I have some walnut oil that would probably be nice.

    • With some considerable effort I managed to restrain myself from making more than one significant change at a time, and made the loaf again with the apple cider vinegar added to the water at the rate of 1 tbsp per cup. (Minor changes included increasing the size of the loaf a tad so that there were two cups of water, the 2 tbsp of vinegar and 686g of flour, and I also felt that the salt could be increased to I used 2 tsp of kosher salt).
      There was certainly no downside to adding the vinegar, as the loaf came out marvelous, with great flavor although some of that improvement could also be due to the extra salt.
      My next experiment will be using no water, just beer for the liquid, as this is supposedly the right pH for the phytic acid breakdown (around 4 to 4.5). Since this is a fairly light loaf I opted for a Hefeweizen. Pity it’s not Einkorn beer. Maybe I’ll have to make some!

  5. Well the Einkorn-Hefeweizen bread experiment was interesting. The dough did not have a different look or feel, of course the smell was different, but then it did not rise any differently or bake up any different either. The internal crumb definitely was more moist and it seems as though it could use a slightly longer bake for some reason. Flavor was very good, quite noticeably beer-y on the first day, and oddly enough a lot less so on the second day. Very good keeping quality due to the moistness of the crumb.
    Overall I think it’s not worth the use of the beer, though, given how good the previous loaf I made with water and apple cider vinegar was.
    Next experiment is to add some fat to the dough, then after that I will probably try adding some sweetener.

  6. Helen Coleman says:

    I just tried your “slow rise, no knead” einkorn bread with the your wheat berries, and it’s a complete flop. I mixed together all the ingredients and set in on top of the stove near a pilot light where they stayed overnight. This morning after 12 hours, I checked them. The berries never mixed together the way your picture shows, and it’s just a crumbly mess.

    • Helen,
      We are sorry to hear this. Did you grind the wheat berries to flour and what did you use? Maybe the flour was too coarse, but even when we grind the berries in a blender to a coarse flour, the bread still comes out well. When you mixed the dough, was it wet or dry?

      • I just made this and my dough was a bit too crumbly so I added just about 1/4 cup more water and it looked just like the picture when I was ready to bake it.

  7. Can u cook this in a pressure cooker?

  8. I lost the webpage on my last correspondence..I am still stalled in the doldrums of “failure to rise”. I no longer believe in the tooth fairy. Please help me!

    • Hi Jim,
      We are not sure what you are referring too. Can you e-mail us at info@jovialfoods.com with more information and we will get back to you? This recipe is not for whole wheat flour from the wheat berries, but only for jovial einkorn flour. Please let us know how we can help.
      Thanks.

  9. Made this last night with the flour. Turned out beautifully! The most gorgeous loaf of bread I’ve ever made. The rise was higher even than in the pics on this site. Really enjoying experimenting with the flour, please keep the recipes coming!

  10. I am not sure where we are in our correspondence. I will restate my plight: I ha been trying to bake Einkorn bread for five weeks. I cannot cause the breadd dough to rise in a loaf pan. I have used every strategem suggested by printed material to achieve this result. I have varied termperature,heat, rising time,quantity,andmoisture….still
    a unsatisfacltory rise.

    Thank you fo
    r your help.

  11. Did you recei9ve my last submission?

    • Jim,
      We e-mailed you. We need to know if you are grinding whole wheat flour from the berries or using our flour in the 2 lb. bag and if this Slow Rise recipe is the only one you have tried. Let us know by emailing us at info@jovialfoods.com
      Thanks.

  12. In the recipe you said to heat the pot at 500 degrees for 30 min and then lower the temp to 450. I’m assuming you bake the loaf at 450 but someone asked if you baked the loaf at 500 and you said yes. So is it 500 or 450?

    Also, I saw a similar recipe for a regular all purpose flour, using a cast iron dutch oven. Someone who tried it commented that they lined their dutch oven with parchment paper and it was a great help with lifting the loaf out once it was baked. Seems like a good tip to pass along! http://simplysogood.blogspot.com/2010/03/crusty-bread.html

    I’m so glad I found your recipe as I just got my flour in yesterday and was going to use this other recipe, but I see that Einkorn is just different enough that it may not have turned out without a few minor changes. Thanks!

    • In our oven at 500 we had some burnig on the bottom of the loaf. In later tests, our best results were baking at 450. We had no problem with the loaf sticking so we would not agree with the parchment paper suggestion. When using other bread recipes with einkorn flour, we recommend cutting back the amount if water by 20%.

  13. Made this again with 50/50 blend of my own finely ground whole grain Einkorn flour and the Jovial all-purpose Einkorn flour. Added 1/2 tsp of ginger to the flour mix, to see if it made any difference, also 1 tbsp of honey to the warm water. My water was acidified with 2 tbsp of apple cider vinegar added to two cups of water (used 686g of the flour blend) as before, also 2 tsp of kosher salt. Extremely pleased with the result, I ate probably half the loaf that day all by myself, just with some butter. The ginger was more noticeable in the aroma than the taste, and although did not seem to affect the rising I did not do a side by side comparison so it is hard to be sure and anyway I love ginger so I would certainly continue to add it. The 50/50 blend is very nice. You get a good deal of that whole grain flavor but still get the lighter texture and a partially “hole-y” crumb like that of the white loaf.
    Next I am going to work on using this easy recipe to get a sandwich loaf, by baking in a Pullman pan.

  14. I received my order yesterday and went right to work making my very first ever loaf of bread. it turned out amazing, looks just like yours! now I’m contemplating making the sourdough loaf.

    can the sour dough also be cooked in the dutch oven? I loved using it for my first loaf, it seems to have kept it very moist.

    thanks for the speedy delivery of my order and for the perfect, concise instructions for making my first loaf of bread.

  15. What temperature does the room need to be when the dough is rising?

  16. Tried out a Pullman pan loaf with this recipe, scaled up to 900g of flour, as my pan is pretty big. 50/50 all purpose and whole grain as in the last loaf I reported on, with the 1/2 tsp ginger as before (i.e. not scaled up), and this time I acidified with fresh lemon juice. Very nice result, wonderful crust that is crisp and chewy at the same time and a springy, firm and dense crumb with a nice mix of small-medium bubbles. I’m not a fan of big holes, so this is perfect for me. My pan is so large that there is still room to put more dough, I’ll probably try a 1200g flour batch, after I get my next shipment of flour and grains, that is!
    I think if one had a banneton that was really long and skinny, you could possibly make baguettes with this dough. The crust is so delicious, that this is worth exploring. I guess you would have to ensure a steamy oven by having a tray of boiling water in there.

    • I made the 1200g batch in my Pullman pan, just doubled everything in my version of the original recipe, i.e I had the 3/ 1/2 cups of water include 4 TBSP of apple cider vinegar, added in 1 tsp ground ginger, and the salt was 4 tsp, with a 50/50 mix of white and whole grain flour. It rose for 13 hours and then I transferred it to the Pullman pan, well greased, to rise some more (3 hours) before going in the oven at 450. The result is a beautifully crusty and flavorsome brick of bread. Is it weird that I find a perfectly cuboid loaf is so very appealing? Regardless, it is delicious.

    • Amy Bennett says:

      But what size is your pullman pan? Do you have the dimensions? I found 3 different sizes online.

      • This is a very large loaf, with 600 grams of flour. You will need to biggest size you can fine. We recommend baking in a cast iron pot as an artisan loaf and have not tested in a pullman or large loaf pan, so you will have to do a little trial and error.

  17. Can this be recipe be baked inside a Roman clay pot (lidded pots made from porous clay that are soaked in water first)? I have baked traditional bread in one of those and it came out well.

    • We are not too sure about that, since we think the Roman Clay Pots need to heat up slowly in the oven with the ingredients inside. The point of the Dutch Oven is that you will be pre-heating it to very hot before you add the bread to the pot and this will give your bread a quick rise. As the bread bakes, it will release steam and the lid will keep the steam in the pot and give you a thin, crispy crust. I am not sure if you can soak the Roman Clay Pot and place in the oven for at least 30 minutes before adding the loaf. Cast Iron is a fairly inexpensive choice for this type of bread baking.

      • I have a clay baker, and have used it very successfully with this recipe. I have tried it both with and without pre-heating the clay baker, with good results both times, but the crust was better with pre-heating. I don’t soak it, as I seem to recall reading in Cook’s Illustrated that if you actually measure accurately the amount of water these things soak up, it is typically very little, something like 1-2 tablespoons. You would probably have best results with a pre-heated dry baker, and simply sprinkling or spraying some water on the dough just before you put it in the oven.

  18. Latest variation: No-Knead CRUSTY ROLLS!
    I simply made up a 687g flour batch (using all freshly ground whole grain flour) with 2 cups whole milk instead of water (scalded, then allowed to cool down just to warm, so as not to hurt the yeast), 2 tsp kosher salt and the standard 1/4 tsp AD yeast. I also mixed in 1 stick of melted unsalted butter. Next time I will wait to mix that in until after the overnight rise, just before shaping into rolls in the morning, as this large amount of fat did seem to inhibit the rise somewhat. Rookie mistake! One great advantage of this level of fat in the dough is that it made it much easier to handle, not very sticky as it usually is, so shaping into 12 balls was easy. Left to relax for 30 minutes while the oven preheated to 450, then slashed and put in for 40 minutes on a parchment-lined half sheet, with a roasting tin for a cover (not at all airtight so probably not very effective at trapping steam) then cover removed for 15 minutes. The milk and butter in the dough provided a beautifully dark brown crisp crust, and a very tender crumb with great flavor. Good result and will definitely repeat with improved technique next time vis-a-vis the butter addition and maybe upping the steaminess with a tray of boiling water and some spritzing also. This would be great with all white flour, too, I’m sure.

  19. Another wonderful recipe! I adapted this one to make a sourdough version, simply substituting the yeast for 1/4 cup fresh sourdough starter (100% hydration) and it came out exactly like the photo. Tasted phenomenal too!

    I upped the salt to 2 tsp coarse sea salt and used a mix of sprouted-and-dried einkorn berries (ground into flour–about 150g) and einkorn flour (450g), and let the dough rest/ferment for about 14 hours. Once the time was up, I dumped the dough onto a floured surface, quickly shaped into a ball, and put in a towel-lined proofing bowl to rise for one more hour while the oven heated. (Same method as described here: http://www.breadtopia.com/sourdough-no-knead-method/).

    This is a keeper recipe for sure! Great crust, great crumb, great flavor–I could go on and on.

    • Just wanted to lend another voice to support this approach. This morning I followed this suggestion to make the easiest Einkorn pain au levain ever! I used 100g of my 100% hydration sourdough starter, and simply reduced the amount of flour and water by 50g each, so I used 636g of flour and 424g of water. 12g of finely ground sea salt and 1/2 tsp ground ginger were mixed with the flour, which was a 50/50 mix of the Jovial white AP and freshly ground whole Einkorn. Some my say that I used a lot of starter, and indeed that is true, but this was not very active stuff, this was my discard from before a feeding, and also I prefer a very mild sourdough flavor and this is the way to get that: more starter and a shorter fermentation period, as opposed to a little starter with a long ferment, which is what you do if you like that strong tang.

  20. I just made a very nice Rye sourdough with this no-knead recipe! I mixed half white Einkorn flour, one quarter whole grain Einkorn freshly ground and the last quarter was freshly ground whole rye meal (fine). I used my 100% hydration sourdough starter and so simply reduced the white flour fraction and water by half the weight of the starter. Also added caraway seeds and ginger. Salt was 2% of flour weight. The dough took 24 hours to get to the same stage as I would normally expect to see with a yeast-raised version, and in the end I had to retard it for another 12 hours in a cold garage before I could bake it. But it got many very positive reviews and I am well satisfied with it.

  21. I made something that perhaps is best described as an Einkorn Cake-Bread.

    My latest version of this recipe came about partly due to the fact that I ran out of the white flour but still had some whole grain left. I wanted to try enhancing the dough with a large amount of butter. By large amount I mean 8 oz unsalted butter for a 686g flour batch. Previously I tried this but added the butter at the start of the recipe, which may have inhibited the rise, so this time I added the melted butter at end of a 10 hour rise. When you do that you have mix the melted butter in VERY thoroughly, else you end up with a large amount of internal seams and folds in the dough, so when it bakes up you can’t slice it, you have to just pull it apart else it falls apart.

    With that point of technique observed, what I got was a very cake-like, moist, tender and flavorsome crumb which is so good I am eating it now without any butter on (something which I never ever normally do!). It’s a lot like a 100% whole Einkorn version of a good cornbread, the Southern kind. I am planning on trying it again with some sweetener added, I’m thinking maple sugar, as my taste in cornbread runs rather more to the Yankee kind.

    I wonder if I were to try it with the white flour, I might be able to produce something vaguely close to a brioche or Hawaiian-style Sweet Bread? Might need to also mix in some egg yolk, I suppose. That’s worth a try, I think!

  22. This recipe is brilliant. I started the bread this morning and baked it this evening, ready for tomorrow’s breakfast. My loaf even looked like the one at the top of the page! Thanks for posting. This is sure to become a family favourite.

  23. Hello, I love sourdough bread because of its tanginess. How can I make an extra tangy loaf using einkorn flour?

    • A long fermentation will give your loaf more tang. You can leave the dough out to ferment at room temperature for 12 hours and also refrigerate for 12 hours, then bake.

  24. I only have a convection/microwave oven because I live full time in a motorhome. Covering does not allow cooking. Is there another way to cook this?

    Debbie

    • Covering just allows the steam to stay within the pot as the loaf bakes and the moisture dries. I would suggest using aluminum foil to cover.

  25. Cathryn says:

    I am waiting for my grain mill and einkorn berries to arrive in the mail. Can’t wait to try this recipe! My question is, I would rather soak the flour before making the bread to reduce the phytic acid in the bran; would this recipe allow for that step? Of course, the yeast would not be added until the flour had soaked and was ready to bake. What do you think? Thanks!

    • This is a slow ferment with a small amount of yeast, so you are essentially soaking the flour while it is proofing for 12-14 hours. If you want to soak the flour, that will be fine, but if you do not let the dough with the indicated amount of yeast ferment for another 12-14 hours, you will have to use more yeast. Let us know if you have additional questions.

  26. Just tried another twist: after the first 12 hour fermentation period, I punched it down, formed into a ball and put it in the fridge, covered with greased plastic wrap, for another 18 hours. Then let it come up to room temp for 2 hours before baking as usual. The flavor was outstanding, even richer than before. I am confident you could let the fridge time be anywhere from 12-36 hours and get good results.

  27. When your recipe states 5 cups Einkorn flour or 3 cups wheat berries… does that mean 3 cups of Einkorn wheat berries or some other type of wheat berries?

    I have einkorn wheat berries ready to grind, so I use 3 cups of what I grind into flour, not 5, right? I’m confused as to why what I grind up is different than what you grind up into flour…

    Thank you for the recipe and extra help!
    BTW, Paul C is awesome, thanks for taking the time to write all the suggestions!

    • Emily,
      Yes, the ingredients list the wheat berries before being ground, so measure them out of the box and then grind to flour.

    • Aw shucks, you’re welcome! And I haven’t posted about my favorite variation of all yet. I’m still waiting to hear if it works out for Carla, too (nudge, nudge there…)

      • Paul, testing your recipe is on our list. Thursdays are our recipe testing/developing days, hope to get to it tomorrow. We will, promise! And we too, love your feedback.

  28. Actually, I just read your website a little more and figured out that grinding from a wheat berry leaves the bran and germ which would effect the direct comparison to your einkorn all purpose flour. Is that the difference? Is this recipe using einkorn all purpose flour, which is why you’d use 3 cups instead of 5?

    Also, I just measured by weight instead of cups which helped. Thanks for adding the gram measurement.

    • The wheat berries in the ingredients are listed as the whole grain, so you would measure that right out of the box and then grind to flour. The amount of flour you will get depends on what type of grain mill you use and how fine the flour is.

  29. I am interested in buying a grain mill. I would appreciate any reccomendations.
    Thanks!

    • We use the KoMo Grainmill not only because they look beautiful in your kitchen, but they work well. It is an investment, but we have had ours for nearly ten years. Good luck!

  30. Maria Sireci says:

    Hi Jovial and all,

    I am very excited to be cooking with einkorn, especially after reading about all the evils of modern wheat in “Wheat Belly.” You see, I do love bread, dark crusty italian bread!

    I made my first einkorn loaf with an 18+ hour rise(maybe 19 or 20 hrs) , lowering the temp. to 450f with medium ground jovial einkorn berries. It came out akin to a heavy, german bread. I am new to bread baking. How can I get the bread to be less dense and more lofty, closer to Jim Lehy’s regular slow rise, no-kead bread made with all purpose or bread flour?

    Thanks,
    Maria
    ps love jovial einkorn cookies too.

    • Maria,
      We will need a few more details to help you troubleshoot. Did you use yeast or sourdough? This loaf should come out like that slow rise, no-knead bread you are looking for, even with the wheatberries. Can you give us a call in the office so we can go over how you did it and try to troubleshoot over the phone?

    • Well I’m sorry to say, but you’ll never get a loaf like Lehy’s if you’re using whole grain flour. That would be the Holy Grail of whole grain baking! He’s using almost white flour, it’s something like Jovial’s pre-ground Einkorn Flour in terms of bran content.
      That said, you can make it a little lighter first of all by grinding as fine as your equipment allows. I would strongly recommend doing it in two passes, and also freeze your grains first, so that they don’t get heated up too much by the fine grinding.
      Then you could try reducing the bran content, the easiest way being to mix the whole grain flour with some of the aforementioned Einkorn Flour.
      Or, you could try adding some vital wheat gluten flour, if you aren’t gluten sensitive that is.
      I’ve also experimented a little with letting the dough rise in the same dutch oven that it will be baked in, so that I don’t knock out all that air doing a transfer. Worked pretty well, that might be my best suggestion. You might want to split it: let it go say 6-8 hours in the mixing bowl, then another 6-8 in the dutch oven.
      I’m going to try that myself!

      • Well splitting the rise did not work well, it seems that without the dough being put into a pre-heated vessel, you don’t get the oven spring at all. I have previously used a round cake tin to hold the dough, which can be lowered into a pre-heated dutch oven, and this gets you the oven spring just the same as dropping the dough directly in.
        If your cake tin were deep enough, you could let the dough rise up in it quite substantially and still use the pre-heated dutch oven. Wouldn’t have to be a cake tin, it would just have to be something that can fit inside your dutch oven.

  31. Thank you so much for this recipe! I’ve struggled to make einkorn bread for months. This is the best height and crumb I’ve been able to achieve. My bread isn’t quite as high as yours and I’m wondering if the fact that I’m at 8800 feet elevation could be the reason. Any suggestions?

  32. How then would you use the sourdough in a new recipe? Thanks.

  33. I love this bread! It’ has been easy to make and the best part is that this bread is so satisfying. I’m not hungry one hour later. I will continue to order from you. So glad to have the No Knead Recipe because I use to make the same bread recipe with the regular flour and am so glad it works with the Einkorn as well.

  34. After reading all of the fun that Paul has been having with his experiments, I decided to do some of my own. I went with his amounts of increasing to 686G flour, 2 cups of water, some ginger, 2 tsps. of salt, 2 T ACV. I added some molasses to the water as that seems to proof the yeast better. To the dough, I added olive oil, rosemary, and pink peppercorns. I just put it to bed in the cupboard and am anxious to see how it turns out tomorrow. Thanks, Paul, for sharing so much… I always look forward to your next chapter!

    I am wondering now… after reading through some more of the comments here… if I should let the dough rise in the fridge for a while tomorrow before baking. Not sure what the significance of that it.

    I have made this bread following the original recipe at least once a week for the last 3 months and it has always come out great. I use a Corningware casserole dish with cover for it. I found a Chinese Clay Sand Pot at the Thrift Store today that I am thinking of trying tomorrow. Or… I saw on another site where someone created a “cloche” by using an inverted clay flower pot.. rather large and squat… over a pizza stone… might try that one instead. They threaded a large eye bolt through the hole in the bottom of the flower pot and secured it with a washer and nut. This way it seals in the moisture and provides a very nice “knob” with which to pick it up. People’s ingenuity always fascinates me!

    • The cloche idea sounds great! Thanks for mentioning it. I will try it.

      I also wanted to say, I use 5 cups Einkorn flour and 1.5 cups rye and after it has been in the fridge over night, I shape my loaves and bake them immediately without any second rise in the preheated Dutch oven. This has given me a much puffier loaf. I also use 2 T yeast, and 1 T salt, 3 cups water. Scoop out a grapefruit sized amount of dough for each loaf.

      I prefer a little rye in my loaves, but it works well without it as well.

      • That’s really a great deal of yeast for an overnight fermentation. But, then again you are drastically slowing down fermentation by leaving it in the fridge overnight instead of on the counter.
        Although your mixing in of some rye will improve flavor, you should get even more flavor development by using the original 1/4 tsp amount and leaving the dough at room temp, as in the recipe.

    • I tried something a bit different this week. I lined my proofing bowl with some reynolds freezer paper… shiney side up. After mixing the dough in a separate bowl, I put the dough on top of the freezer paper in the proofing bowl. This morning… I just lifted the dough out by the paper and spread it open on the counter. Shook a bit of flour around the edges of the dough and used the scraper to fold it. Then inverted the dough/paper into the preheated baking dish and peeled the paper right off. Tossed paper and mess away and clean up was done… easy peasy!

    • Putting the dough in the fridge is called “retarding” the dough. It’s done to drastically slow down the majority of fermentation reactions. Also some different reactions take place at low temperatures, and this can lead to some very desirable flavor development. Professional bakeries will usually do this to all their dough.
      I usually just do it when I’m not ready to bake yet, to hold the dough until later.

  35. I have my first batch of einkorn bread rising as we speak. I would like to make the sourdough starter before I bake it. Could you please post the measurements for the sourdough starter in American cups and/or tablespoons etc? For example, I have no idea how much 25g of water is.
    Thank you very much!

  36. chris keorkunian says:

    hi folks@jovial. we just found your site after reading the book wheat belly. as we were exploring sites that sell your flours.my question to you all is.i have a portugese brick oven.do you have any suggestions on bread baking in a wood fired brick oven.i am of armenian decent.and we have this open faced,(like pizza) dish that is mainly a meat mixture,(no cheese) that is cooked like a pizza.what,if any,special methods for using a wood fired brick oven using einkorn flours? any recipes,suggestions,tips. thank you chris

  37. I only recently discovered the savings by ordering einkorn flour in bulk and was thrilled to purchase 50 lbs. For storage, I am using some food grade buckets that I got for free from my local Albertsons bakery department. They use a product called “Bettercreme” that comes in a rectangular (sort of) food grade plastic bucket with a tight fitting lid and rubber seal/gasket. Since they normally toss/recycle these buckets, they are very generous in giving it when asked. Two 10# bags of einkorn flour fit in this side by side perfectly… like it was made for them! And they stack beautifully!

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  1. [...] Knead Einkorn Bread Slightly adapted from Jovial Foods, based on the suggestions of Paul [...]

  2. [...] I figured a basic bread would be the best way to find out for myself, I decided to go with this recipe from the Jovial Foods website. Usually I don’t trust recipes provided by food companies but [...]

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