Einkorn, is one of the oldest varieties of domesticated and cultivated wheat. It's made a revival with bakers, part of the current renaissance around "ancient grains". Popular in middle European countries, it's also known as enkir and le petit epautre. My own trials with it have been decent. This recent try involved less mixing, no autolyse, and just a single fold to final overnight fermentation in my fridge. The grain is flavorful and you can get a nice crumb even with weak gluten.
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Hi,
Can you share the recipe for the bread?
thanks,
Hi Marcy,
it’s up, click on the link!