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.
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...