Let’s make some dough!

Ingredients (1 medium loaf)

Flour Base

• 400 g einkorn flour (100%)

• Optional: substitute up to 100 g (25%) with bread flour or whole wheat for a little extra strength

Other Ingredients

• 260 g water (65%) → einkorn doesn’t handle high hydration well

• 100 g mother dough (25%)

• 8 g salt (2%)

Method

Step 1 – Mix:

• Combine flour and water until no dry bits remain.

• Rest 30–45 minutes (short autolyse).

Step 2 – Add Mother Dough & Salt:

• Mix in the mother dough and salt until evenly combined.

• Dough will feel sticky and soft — avoid over-kneading.

Step 3 – Primary Fermentation:

• Cover and let ferment at room temperature for 18–26 hours in moderate weather (8–16 hours in summer heat).

• Einkorn doesn’t benefit from stretch & fold; just let it rise quietly.

• Aim for ~30% increase in volume.

Step 4 – Shape:

• Scrape dough onto a lightly floured surface.

• Gently shape into a round (boule) or oblong (batard).

• Place into a floured banneton or lined bowl.

Step 5 – Final Proof:

• Cover and proof 45–90 minutes at room temp, or cold-proof overnight in the fridge.

• Ready when the dough feels puffy and slowly springs back when poked.

Step 6 – Bake:

• Preheat oven and Dutch oven to 475°F (245°C).

• Score the loaf, load it, and cover with lid.

• Bake 20 minutes covered, then reduce to 425°F (220°C) and bake 20–25 minutes uncovered.

• Internal temp should be 205°F (96°C).

Step 7 – Cool:

• Cool at least 2 hours before slicing.

1. Why substitute up to 100 g with bread flour or whole wheat?

• Einkorn’s gluten is weaker: it has gluten, but the proteins don’t link together into strong elastic networks like modern bread wheat. That means it can’t trap gas as well, leading to flatter loaves.

• Adding bread flour or whole wheat provides stronger gluten, giving the dough a little more lift and resilience.

• It’s not required — 100% einkorn loaves are delicious — but bakers sometimes add a bit of stronger flour to help shape and improve volume.

2. Why add mother dough and salt in Step 2, and why is the dough sticky and soft?

• Autolyse first (flour + water) hydrates the flour and starts enzyme activity, making the dough easier to handle.

• Mother dough and salt are added after autolyse so fermentation doesn’t begin too soon and salt doesn’t tighten gluten early.

• Einkorn absorbs water differently: the starches swell but the weak gluten network doesn’t hold it together, so the dough stays sticky and loose compared to bread flour dough. Over-kneading just smears it rather than building strength — so gentle mixing is better.

• Expect a shorter, denser loaf than modern wheat — that’s normal with einkorn.

• Flavor will be nutty, slightly sweet, and aromatic.

• Use a spatula or wet hands when handling dough — it’s very sticky.

• During primary fermentation, expect only about a 30% expansion; einkorn typically does not double in size like modern wheat.

• Compared to rye: einkorn feels sticky but silky and extensible, while rye is pasty and clay-like. Einkorn retains some gluten strength (though weak), whereas rye relies mostly on pentosans and starch gel for structure. Performance-wise, einkorn yields a denser but cohesive loaf, while rye tends to be denser still and requires higher hydration, longer fermentation, and often benefits from added bread flour for lift.

Until next time, let’s give thanks for our daily bread…

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