Einkorn is the ancient grain that's regained popularity recently. But it remains something of a mystery when it comes to handling. While high in protein, the flour is weak in gluten, so shaping a decent loaf can be a challenge. After a long proof, designed to allow me to fold for strength, I unceremoniously decided to plop this dough into a loaf pan. However sloppy, I got this delicious crusty and moist crumb bread.
Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
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