Homemade bread is one of those things that is incredibly awesome, incredibly rewarding, and yet seems to be rarely done for unfathomable reasons. I don’t know why I haven’t made it until now. I bought a cast iron dutch oven nearly six months ago with some intention of trying out a no knead bread recipe.
And yet, and yet….
Well, no matter. It was time now. It’s dreadfully cold and dreary out. What could be more rewarding than some hot soup with some good, crusty bread? More importantly, baking bread would be a very good use of my Einkorn flour, given that Einkorn flour has a ton of protein in it and is much, much healthier for you than modern wheat flours. It also happens to make for really, really delicious bread.
So ridiculously easy to make and virtually foolproof, I want to smack myself for not having done it sooner. The only real investment you need to make is patience in letting the dough slowly rise for 12-14 hours (I just did that overnight), and, perhaps, wrestling with an absurdly heavy iron cast dutch oven (never have I been more glad for my recent weight training initiative).
The results are a beautiful crust, a moist, slightly dense crumb, and a wonderful tangy taste. I also recently received freshly pressed olive oil from my adopted olive tree, and decided that ripped up pieces of my homemade bread dunked in olive oil from my olive tree was one of the most satisfying and hipsterish feelings in the world.
No Knead Einkorn Bread
Slightly adapted from Jovial Foods, based on the suggestions of Paul C.
Yield: 1 boule
686 g (about 6 cups) of jovial einkorn flour
2 cups of warm water
2 Tbs apple cider vinegar
1/4 tsp. dry active yeast
2 tsp. sea salt
Mix flour, salt and yeast together in a large mixing bowl.
Add water and apple cider vinegar, 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 (you can also use a ceramic bowl and lay plate or cloth over the plastic wrap to keep the light out. Einkorn flour contains a lot of carotenoids that oxidize when exposed to light and water.
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.