einkorn

A large loaf with a complex and lingering flavor. This miche is perfect for large gatherings or as a single bread to sustain a family for an entire week.

Einkorn Miche Bread Recipe

Type 85 flour

Water

Ripe sourdough starter, 100% hydration

Whole grain einkorn flour, freshly milled

High-protein bread flour

water

diastatic malt powder

Fine sea salt

Ripe levain

Levain

 (9:00 a.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 5 hours.

Autolyse 

(1:00 p.m)In a mixing bowl, add the autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.

 (2:00 p.m.)Add the about half the water 2, salt, and levain to the top of the dough that was just in autolyse. With wet hands, mix thoroughly. Next, knead the dough for a few minutes (I used the slap and fold technique) until elastic and slightly smooth. If it feels like the dough can handle it, add the remaining water 2. Mix by pinching and folding until the ingredients are thoroughly incorporated and the dough is cohesive. Transfer the dough back to the bowl or to a container for bulk fermentation and cover.

Bulk Fermentation

 (2:30 p.m. to 5:30 p.m.)This dough will require 3 sets of stretches and folds during bulk fermentation. After the first 30 minutes, wet your hands, grab the side of the dough farthest from you, and stretch it over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be neatly folded up in the bowl. Cover and repeat these folds every 30 minutes for a total of 3 sets of stretches and folds. Then let the dough rest, covered, for the remainder of bulk fermentation.

Preshape

 (5:30 p.m.)Fill a small bowl with water and place it next to your work surface. Scrape the dough onto a clean counter. With your free hand wet and bench knife in the other, preshape the single piece of dough into a loose round.

Shape

(6:00 p.m.)Lightly flour the top of your preshaped round and using floured hands, shape the dough into an round (boule) shape, then place the dough in its proofing basket, seam side up.

Proof

 (6:30 p.m. to 9:00 a.m. the next day)Cover the proofing basket with reusable plastic and seal. Then, place it into the refrigerator and proof overnight.

Bake

(The next day, 9:00 a.m.)Place an oven rack in the bottom-third of the oven and preheat it to 450°F (230°C). I bake this miche directly on a baking surface and steam my oven. See my guide to steaming a home oven for bread baking for instructions. Take the proofing basket out of the fridge, uncover it, and put a piece of parchment paper over the basket. Place a pizza peel or inverted baking sheet on top of the parchment and, using both hands, flip everything over. Gently remove the basket and score the dough. Slide the dough into the oven. Steam the oven by pouring ice into the preheated pan at the bottom of the oven. Bake for 30 minutes. Vent the oven of steam by removing the steaming pans.  Continue to bake for 35 minutes more. When done, the loaf should have an internal temperature of around 204°F (95°C), and the crust should be deeply colored. Let the loaf cool on a wire rack for 3 to 4 hours before slicing.

https://www.youtube.com/watch?v=W-9gDmtmT4Y

An in-depth look at scoring bread dough before baking.

In this video, I'll show you how I like to score round loaves (boules) two ways and my go-to method for oval loaves (bâtards). I discuss different scoring tools (implements) and how best to use them to ensure your bread dough rises tall and looks beautiful.

➡️ FOR MORE BAKING INSTRUCTION
https://www.theperfectloaf.com/

🫙 EQUIPMENT
My favorite curved lame (affiliate):
https://www.theperfectloaf.com/curvedlame
My favorite straight lame (affiliate):
https://amzn.to/3DJtQmm
My favorite kitchen shears (affiliate):
https://amzn.to/3SOZ4gv

All my favorite baking tools: 
https://www.theperfectloaf.com/my-bak...


🎥 CHAPTERS
00:00 Intro
01:35 My curved blade for scoring
02:15 My straight blade for scoring
03:00 My kitchen scissors for scoring
04:19 How deep should I cut into the dough?
05:55 How to score a boule (box cut)
09:01 How to score a boule (cross cut)
09:57 How to score a bâtard

#sourdough #baking #bread

How to properly score bread dough!

Learn how easy it is to make this crusty no knead einkorn bread recipe in the dutch oven today! Just 3 simple ingredients transform into a delicious, crusty loaf of wholesome einkorn bread. If this is your first time baking bread you’ll impress yourself with this easy-to-make, fancy bread made with einkorn flour!

Crusty No Knead Einkorn Bread

all purpose einkorn flour

sea salt

active dry yeast

water ((not hot to the touch))

Mix the einkorn flour, sea salt, and yeast together in a large bowl. Combine water until fully mixed.

Cover the dough with a kitchen towel or plastic wrap and allow it to sit in the mixing bowl for a minimum of 3 hours up to 12 hours at room temperature or in a warm place for the dough to rise.

When it’s time to bake, place the dutch oven in the oven and turn the heat to 450 to heat the dutch oven. You’re going to let it heat up for 1 hour.

After 30 minutes of heating, take a spoon and scrape around the edges of the dough to deflate slightly, and let the dough rest for 30 minutes.

After the dutch oven has heated for 1 hour, and the dough has rested for 30 minutes after scraping down the edges, carefully remove the heated dutch oven from the oven, take the lid off and pour the dough into the pan. Place the lid on and bake for 25 minutes.

After 25 minutes, remove the lid and allow the bread to bake and crusty up for 5 more minutes.

When done baking, remove the loaf from the dutch oven and place it on a wire rack to cool.

First try sooo delicious. Whole family loved it. It feels so good to bake my own bread! Thank you for this easy recipe

Hi there.
Lovely recipe  (I think), the inside of the bread was a bit too moist but maybe I did something wrong.
I made it for the first time and I got into some trouble. First; I used instant yeast. After 2h, my dough was already double in size. Maybe 1tsp of yeast was too much? Then, I used a 7.9 qt STAUB round dutch oven. I used parchment paper as I was afraid my dough would stick to the bortom (I didn’t have any avocado oil). I backed it for 35 min and then 5 min uncovered. My parchment paper was entirely stuck on the loaf of bread.  What did I do wrong? should I omit the parchment paper? Thank you for the recipe.

Loved this!  I doubled the recipe, made it in a 5.5 cast iron Dutch oven, cooked for 40 minutes with lid on and 5 with lid off.  Absolutely perfect.  I am going to tru]y it w/ herbs baked in and panettone mix ins.  Maybe even some nutritional yeast.  

I never can make bread successfully.  Now I can!

Hello Heather, I just did this recipe with whole wheat Einkorn flour. It turned out perfectly, nice and crusty, with a hearty distinctive flavor. I used a glass baking dish coated with a little olive oil. Fantastic!

I made the bread using 2 cups of w.w. einkorn flour plus 1 cup all purpose unbleached white flour to try to allow for heaviness of the einkorn flour vs. the AP einkorn. I reduced the salt to 1 tsp and added 1.5 cups warm filtered water (the city uses a lot of chlorine in our drinking water).  The bowl was covered in plastic wrap and then covered with the bowl lid. I left the dough to sit overnight on the kitchen counter and started the oven at approximately the 12-hour mark. I saw that the amount of dough was way too small for my largest dutch oven (5 qt.).  I checked recipe for no-knead bread from the New York Times (adapted from Jim Lahey's recipe) and it calls for 6 cups of bread or AP flour and it recommends using a 6-8 qt. dutch oven so using that as a reference I used my small round dutch oven which I measured to have a 2.5 qt. capacity. I removed the bread from the oven when the internal temperature reached 200F (at around  the 35 minute mark).  The bread rose and baked up just fine, or as fine as it does here at an elevation of 2000+ feet. The flavour is good, the amount of salt is just right for me (YMMV) and it has a nuttiness that run-of-the-mill (no pun intended) whole wheat flour doesn't have. I think that amount of dough would have fit in a loaf pan.  I'm puzzled by why the recipe calls for 3 cups of flour to make the dough and then says to bake it in a 7 qt. dutch oven.

Super easy AND SOOOOOO delicious.  I've made two loaves since Saturday - my family devoured it and it was great for the Super Bowl, too!  Have you ever cut the dough in half and baked as smaller loaves in the same dutch oven?

A tender and warmly spiced pumpkin coffee cake made with fresh-milled einkorn flour and sourdough starter for depth, moisture, and flavor. Layered with a brown sugar cinnamon streusel and finished with a maple glaze — perfect for slow autumn mornings and coffee at the kitchen table.

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The most viewed einkorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine