5 cups (600 g) of all-purpose einkorn flour or 6 cups (576 g) whole grain einkorn flour
¼ teaspoon dry active yeast
1 teaspoon fine sea salt
1¾ cups of warm water
Mix flour, salt and yeast together in a large mixing bowl.
Add water and combine with a stiff spatula.
When the flour is incorporated well, push down the sides of the dough and flatten the top.
Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
Lift the loaf out of the dish and place on a cooling rack.
You may also try this cooking method on a firmer dough.
