Overnight Artisan Bread With Einkorn Flour
artisan bread that is left to rise overnight using 25% Einkorn Flour
Servings: 10 slices
Equipment
- dutch oven
Ingredients
Artisan Bread Dough
- 3 cups all purpose flour I'll use either All Purpose here or Bread Flour, either one will work
- 1 cup all purpose Einkorn flour
- 2 cups water warm
- 1 1/2 tsp kosher salt
- 1/2 tsp yeast
Instructions
- Mix all of your ingredients together thoroughly
- place into a container and cover with plastic wrap and place into your fridge overnight
- 10 hours before you want your bread to be done, remove the dough from the refrigerator
- 4 hours before you want your bread to be done, uncover, pull wet dough from bottom up over itself using a wet hand and repeat until dough starts to resist being pulled and tucked
- 3 hours before you want your bread to be done, uncover, pull wet dough from bottom up over itself using a wet hand and repeat until dough starts to resist being pulled and tucked
- 2 hours before you want your bread to be done, uncover, pull wet dough from bottom up over itself using a wet hand and repeat until dough starts to resist being pulled and tucked
- 90 minutes before you want your bread to be done preheat oven to 450 degrees F with Dutch oven and lid inside
- 90 minutes before you want your bread to be done turn dough out onto well floured surface and tuck and fold and gently roll dough into its finished shape and place seam side up in a bowl lined with a well floured cloth
- 45 minutes before you want your bread to be done carefully remove hot Dutch oven from oven, remove lid, and place next close to dough on a suitable surface and very gently and very carefully place bread dough into hot Dutch oven with the seam side down
- using sharp kitchen shears or a bread lame slash or cut one or two lines across the top of the dough, about 1/2 inch thick all the way across, place the lid back on the Dutch oven, and all of it back into the oven
- after 15 minutes, remove the lid from the dutch oven and bake another 25 minutes, give or take, until the bread looks as brown and crusty as you would like it to, but err on the side of a bit too much time in the oven to make sure the interior is cooked all the way through and won't be wet and doughy when you cut into it, should be around 190-195 with a probe thermometer inside
- let rest on a wire rack for at least 15-30 minutes if you can handle waiting
- slather on some butter, and a bit of salt, and enjoy!