Bread baking is becoming a habit in our kitchen. It is providing us with delicious feedback as we go about exploring flours and their uses in the kitchen. We continue to use our no-knead bread recipe from Ideas in Food: Great Recipes And Why They Work, as our bread template. In the einkorn loaf we used 500 grams of AP flour and 400 grams of einkorn. We are now back to pushing what it possible and pleasurable in flavoring the loaf with the grain. The einkorn produced a wetter and more silky loaf. It rose with finer, more controlled bubbles. The loaf expanded as it baked to encompass the full interior size of our Dutch oven. The crust was not super thick. It had a delicacy. The bread interior from crust to crust was finely textured and soft, with a tender sponge-like crumb. As we were watching the dough develop into bread, I was expecting a large holed, super crusty loaf. Instead we got a beautiful crackling-crusted, uniform loaf that was moist and pillowy and a pleasure to eat. The bread has a subtle nuttiness and a delicate chew. As a spreadable sandwich bread it holds up and shines. As a thick cut slice for toast it is sublime. It has a fine mesh of crispness on the outside that won't break your teeth, combined with an almost custardy interior with a delicate flavor that lingers in your mouth. The results continue to demonstrate that the grain matters.
February 15, 2005