50% einkorn Dutch-oven levain bread from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 205) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on February 01, 2023

    Wow, working with einkorn flour is really challenging. It apparently doesn't have as much gluten as other flours and that makes it a slack, wet, floppy mess. No matter how much I folded I couldn't get the dough to do more than puddle. It made a mess everywhere and I couldn't get it off my hands. The final loaf is a bit flat and tastes okay- but not nearly as good as the other loaves I have baked from this book. I feel really disappointed after spending three days on this loaf. Luckily I also made another loaf today so I have some good bread to eat after all that trouble. I'm tempted to throw out my einkorn flour, as I don't want to touch it ever again!

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