Classic French Boule Bread Loaf with Einkorn Flour!
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- čas přidán 23. 08. 2024
- - Credit for this recipe goes to Carla Bartolucci at Jovial Foods - her cookbook has been my companion as I've been learning to work with this wonderful ancient grain! So far everything from her cookbook has been a win (other than the bumps from my learning curve).
So far this is our family's favorite bread recipe!
There is a learning curve! So I encourge you to enjoy the learning and discovery process and to not be frustrated with your first attempts. When you get a 'not-so-good loaf', remember that you can put it in the blender and turn it into breadcrumbs (follow up the blender with drying in the dehydrator or low temp oven). We love having breadcrumbs again!
I won't write detailed recipe directions here - I did the video so you could see the process and have a sense for what each step of the process looks and feels like.
Ingredients needed:
- 1 Batch of Sourdough Levain - I show how to make this and sourdough on another video)
- 5 cups All Purpose Einkorn Flour
- 1 1/2 tsp of fine sea salt
- 1 1/3 cups of warm water
You'll also need a dutch oven for this recipe (I've seen these priced from $69 at Costco to $3-$400 at Williams Sonoma). You just need a basic one - 5 qt size is good.
I also enjoy my banneton proofing basket - if you don't have one (link below) you can use a 9" strainer or bowl but the beauty of the loaf comes from the shape it gets from the basket. You'll for sure want a basic, plastic dough scrapper - here's the link for what I have:
Banneton Proofing Basket: amzn.to/3cA8vgy
Dutch Oven: amzn.to/3vrOHER
Enjoy discovering the joy of baking and be sure to share your results!
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Why Use Einkorn flour? Many people with gluten intolerances find that they can eat and enjoy bread products made with Einkorn flour (like all products with gluten it does not work for people with celiac disease). Many of our clients who have been eating 'not-so-tasty' gluten-free bread for many years are now enjoying eating bread, biscuits, pancakes and more again!
Einkorn is the oldest known grain and is the only grain that has not been hybridized or altered from its original form. As such it has a different chromosomal structure than all other wheat and its gluten has a different structure that behaves differently from the gluten in conventional wheat - this may be why it is more easily tolerated by people with gluten sensitivities.
Because of this difference, you can not exchange it equally for regular flour in your bread and baking recipes. Nor does it give the same ‘rise’ that you’re used to from other flours. It will look and feel ‘heavier’ but the flavor is amazing and filling. Don’t try to compare a loaf of einkorn bread to other bread you’ve made - simply enjoy the differences and let your digestive system enjoy this amazing wheat.
As an added bonus, it has a much higher protein content than soft white wheat ( 18.8 g/100g vs 10.37 g/100g)!
Notes: Einkorn flour is much sticker than regular flour and takes longer to absorb moisture - so don't try to emulate baking with white or regular whole wheat flour.
You will get to let go of some of your baking practices and replace them with new ones! Enjoy the journey of discovery as you learn to play and create with this amazing flour. As you work with it, keep an open mind and see it as a new opportunity, not an impediment.
Einkorn is uniquely different from all other types of wheat on the market today. While the final textures will not be the same as when baking with modern wheat I think you'll quickly come to love this, hearty, smooth, golden, filling, and satisfying grain.
If Einkorn Flour is not in your local health food store you can order at: jovialfoods.com where you’ll find additional teaching videos and an excellent cookbook to help you get started on your Einkorn baking journey. It's also sold on Amazon.
That is amazing the loaf does not stick to the banneton. It must be the recipe too. I tried my first einkorn loaf today (before I saw this video) it was quite sticky to say the least! I will give this recipe a go. I love to see th grooves of the basket. Great tutorial, thank you. And good for you to get rid of the news. This is so much more life-giving. I have been giving away tons of loaves of regular sourdough away the last couple weeks and it's been such a joy.
By its nature it's pretty sticky - you'll get used to working with that. I've found that it's hard to make a bad loaf of bread with einkorn - it seems to be pretty flexible in how we work with it. Just don't compare it to working with regular flour and discover really great bread. As Forest likes to say, "a bad loaf of einkorn bread is still much better than a great loaf of regular white bread!" Enjoy learning and discovering Einkorn Flour baking.
Danke vielmals für dieses wunderbare Video, sehr sympathisch Ihre Vorführung. Das werde ich sofort ausprobieren. Alles Gute! Mit besten Grüßen
Thanks for your comment - I'll assume it's good!
Just found this video and so glad I did. Just discovered Einkorn and can't wait to see if it helps with the gluten sensitivities we're dealing with in my house. What a great hands on tutorial. I love how you showed everything you did every step of the way. Thank you!!!!!!
Thanks Jennifer - most of our clients and friends with gluten issues have found this to be a big win - let us know how it works for you!
Awesome detailed video. Thanks much for sharing. I’m subscribed. 👍 Carla must be in heaven, she was the angel that got me to eat bread again after more than 3 years of eating the gluten free junk.
Yes indeed - she blessed many of us - so glad her family is continuing on with this great product.
Awesome 👌 👏 👍 tutorial video 👌
That was a wonderful tutorial, Forest and Cheryl! I have also been making Einkorn bread for some time, but it is indeed tricky. However, even with fails like dough sticking to my banneton, after which the dough was split in two and collapsed, the resulting (flat)bread was still tasty. I also switched to overnight, during the cleaning of the kitchen at night, I can fold the dough and bake it first thing in the morning. Greetings from a Dutchy in Germany!
Thanks for sharing Dutchy! great to be sharing internationally - hope to get more videos in the kitchen coming soon! Yes even a 'bad loaf' of einkorn bread is a win - overnight is the real win for easy!
Great video. Thank you for sharing
Glad you enjoyed!
thank you Forest and Cheryl! I followed to a tee, and it turned out very nice. My first loaf with a new starter. The bottom of mine has quite a tough crust, but I guess that is to be expected using a dutch oven. I also didn't use Jovial, but milled my own einkorn berries with a Wondermill on the 'bread flour' setting, and sifted for more of an all purpose flour. Do you ever make a sandwich loaf, like the one in Carla's book?
Congratulations on your first success - getting familiar with working with the dough will take some time and getting the 'bottom' right takes some work. whole wheat will mixed differently than regular - and you have to get use to the sticky nature of the dough. I've made the sandwich loaf - it's great but we don't do sandwiches and everyone here prefers the crust. I've switched over to making the the no-knead overnight recipe on page 31 - it's much faster and tastes almost as good. I make a half loaf and that is the right for the three of us for a day - so it's always fresh. I holds up for two days OK, after that you need to put it in a plastic bag.
One thing I don't understand - the book says to knead until smooth for 2 minutes and then you turn the dough. But you didn't knead it - wondering if it's necessary.
Thanks for asking - my ultimate goal was to find the easiest fastest way to make a good loaf of bread so I found that I could take some short cuts and still get what I consider a great loaf. I have switched over to her other recipe for the faster loaf - almost as good and a lot easier - see the No-Knead recipe on page 31
No parchment in the Dutch oven? No misting the loaf before placing in the oven,?
Thanks for checking - - nothing extra - just put it in the dutch oven and you're good.
Hello,
Just came across this video. Very nice and informative. My question to you Sir, where you get that mixer for your Einkorn dough. What is the name of it? Tried to look on Amazon I could not find it, tried other search unsuccessfully. Would you please let me know. Thanks
Thanks Chris - since this video, I've made it easier (hope to get an updated video done soon) - now just use a wire wisk and wood spoon and then when I mix the dough, I use a plastic dough scrapper - very inexpensive on amazon. Hope that helps - my apology for the delay in responding
@@foresttownsley thank you so much for your respond.I’m just staring with Einkorn flour, never heard of it before. I’m still wondering the name of the mixing tool and where to get it. Missing from my kitchen gadgets. Many thank
The metal mixing tool is called a Dutch dough hook.
@@rochelle1055 thank you for your help
The Barefoot Baker!
Hahaha Forest is the best!
How do you refresh your starter every week?
I usually bake a loaf every day - so taking out what I need for the loaf and then adding water and flour back to the starter is my daily plan. If I'm not baking I keep it in the fridge and then take it out once a week, let it come to room temp and then discard about 1/3 and feed the rest with warm water and flour.
What if you don't want sourdough? I don't like it.
you can make it with yeast
You let it rise for 8 hours? no wonder my bread is a brick
I let it rise the first time overnight - if it's cool out (winter time), I will often heat the oven to 100 degrees, turn it off and put the dough in the oven - the little bit of extra warmth helps a lot. So I make the dough in the evening - it rises over night - and then I bake it the next morning.
@@lifestyleforhealth I will , thanks for responding