Try this easy to make No-Knead bread. You may remember many years back, there was a very popular article in the NY Times that explained how to make a very similar loaf with wheat flour, now here is the recipe that works with either einkorn flour or freshly milled einkorn wheat berries.
No-Knead Overnight Artisan Loaf
- 2 cups (472 g) warm water, at 100°F
- ¼ cup (60 g) refreshed jovial Einkorn Sourdough Starter or ¼ teaspoon active dry yeast
- 6 cups (720 g) jovial All-Purpose Einkorn Flour, or 7¼ cups (696 g) jovial Whole Grain Einkorn Flour, or 3½ cups plus 2 tablespoons (696 g) jovial Einkorn Wheat Berries, ground to flour, plus more for dusting
- 1½ teaspoons fine sea salt
- In a large bowl, mix together the water and yeast or starter until dissolved and creamy. Add the flour and salt and mix with a stiff spatula or an Einkorn Kneading Tool until all of the flour is absorbed and you have a sticky dough. Cover the bowl with plastic wrap and let rise in a dark place for 10 to 15 hours until the dough has doubled in size.
- Generously flour a work surface and transfer the dough to it. Use a dough scraper to fold the dough in thirds, dusting with flour as you go, then 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 a linen Couche in a colander, heavily dusted with flour. Place the loaf seam side up in the colander, then fold over the linen to cover. 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.
- Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake to center it, but if it sticks to the side, leave it. Cover and place in the oven.
- Reduce the oven temperature to 450°F and bake for 40 minutes. At this point, you can remove the pot from the oven and take off the lid. If you like your loaf darker, return the uncovered pot to the oven for 5 minutes.
- Lift the loaf out of the pot with the oven mitts. 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.