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 Introduction
01:20 Making the ancient bread dough
09:11 12 hours later, proofing
12:51 1.5 hours later, preheating the oven and dutch oven
13:34 30 minutes later, into the oven
15:30 30 minutes later, remove lid and continuing baking
16:09 Remove bread from oven
17:38 First look
18:38 Taste test
20:15 Outro

Bonnetone CA : [ Ссылка ]
USA [ Ссылка ]

Einkorn flour CDN - white: [ Ссылка ]
Einkorn flour CDN - whole wheat: [ Ссылка ]
Einkorn flour USA, White and Whole Wheat: [ Ссылка ]

Jovial 100% Organic Einkorn Whole Wheat Flour 32oz
[ Ссылка ]

Jovial Einkorn 100% Organic Einkorn All Purpose Flour 32oz
[ Ссылка ]

“Ancient Bread” using Einkorn Flour
Ingredients
• 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 dusting

Process
• 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 Gear
Here 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 [ Ссылка ]
► Canada [ Ссылка ]

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada [ Ссылка ]
► USA (similar) [ Ссылка ]

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Thank you!

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