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.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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