How to make "Ancient Bread" (Einkorn Flour)

Making "Ancient Bread", same as our ancestors would have done years and years ago - yes - it is still possible to do today and the bread is amazing! I will share my recipe with you and use a mix of whole wheat and white Einkorn flours. This amazing bread is also good if you are a bit "sensitive" to Gluten as we are using flour made from the ancient grain, still in its original state. Hope you give it a try!!00:00 Introduction01:20 Making the ancient bread dough09:11 12 hours later, proofing12:51 1.5 hours later, preheating the oven and dutch oven13:34 30 minutes later, into the oven15:30 30 minutes later, remove lid and continuing baking16:09 Remove bread from oven17:38 First look18:38 Taste test20:15 OutroBonnetone CA : https://amzn.to/3QqJzg2USA https://amzn.to/4bctYtfEinkorn flour CDN - white: https://amzn.to/4a5EEbn Einkorn flour CDN - whole wheat: https://amzn.to/3WliZc0Einkorn flour USA, White and Whole Wheat: https://amzn.to/49Yc1gwJovial 100% Organic Einkorn Whole Wheat Flour 32oz https://amzn.to/3xhZ5USJovial Einkorn 100% Organic Einkorn All Purpose Flour 32ozhttps://amzn.to/3vHWNhx“Ancient Bread” using Einkorn FlourIngredients• 400 g (14.1 oz) all-purpose Einkorn White Flour (unbleached preferred)• 50 g (1.7 oz) whole wheat Einkorn Flour• 13 g (1/2 oz) (1 ½ TSP) fine salt• 4 g (0.14 oz) (1 ½ TSP) Diastatic Malt Powder• 400 g (14.1 oz) active sour dough starter• 235 g (235 ml) (8.3 oz) luke-warm water (about 80 deg F)• Some whole wheat flour for dustingProcess• Put all dry ingredients in a container or bowl, then add the sour dough starter and the water. Mix to incorporate and start to form a rough dough.• Lift and squeeze the dough (pincer method) until it becomes smooth, about 2 – 3 minutes. • Put a lid on your container (or with plastic wrap). Let stand at room temperature until doubled in volume (usually about 12 hours if house temp is around 68 – 70 degrees F, but could be 10 hrs. if its hotter or up to 14 hrs. if its cooler)• Remove dough from container and do a “4-fold” (grab one end, lift it up and fold it on top – do the same with the other end and then the same with each side, lift and fold)• Turn dough fold side down, and shape it into a semi-tight round shape (easy way is to cup your hands around the dough and pull it towards you on a dry surface)• Prepare a banneton by dusting the entire inside with flour (preferably whole wheat flour) (be generous) and place the dough inside. Sprinkle a bit of flour on top of the dough, then cover with a kitchen towel and let rest at room temp 2 hours.• (NOTE: if you do not have a banneton, then generously sprinkle flour on a cutting board, place dough on top, and cover with a kitchen towel at room temp for 2 hrs.)• After 1 ½ hours, put a Dutch Oven with a lid (or any casserole or oven container with a lid) in your main oven and preheat the oven with the empty Dutch oven at 475 degrees F for 30 minutes.• Remove the Dutch Oven and carefully place the dough inside. Score the top of the dough with a bread lame (or scissors) about 7 mm or ¼ inch deep.• Put lid back on the Dutch Oven and place in your main oven. Bake with lid on for 30 minutes at 475 degrees F.• Remove lid and continue to cook for 10 – 15 minutes, depending on your level of doneness/darkness. Remove bread – let cool 15 – 30 minutes minimum – enjoy.My Kitchen GearHere are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out."My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe► Canada https://amzn.to/3baKEF0Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYoWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.Thank you!