Hi I’m Cheryl Najafi with Everyday
Dishes and today we’re going to make Einkorn Dutch oven bread. In a small bowl
combine the yeast and water. Whisk it well to thoroughly dissolve the yeast. Add the
flour and stir to form a thin batter. Cover the bowl with plastic and let it
sit for an hour at room temperature. Place the sponge in the refrigerator for at
least eight to 12 hours but no longer than 24 hours before making the bread.
Remove the sponge and let it warm to room temperature. Add the remaining
yeast and sugar and let it sit until it starts to bubble. Approximately five to
seven minutes. In a large bowl add the salt to the flour and fully combine.
Adding salt directly to the sponge will kill the yeast. Add the sponge to the
flour mixture and stir it until it begins to come together. Flour your hands and
knead the dough until you have a smooth texture but only for about two minutes.
Very little kneading is necessary. Let the dough rest for 10 minutes. Form the dough into the desired shape a
ball or an oval and transfer it to a cookie sheet coated with cornmeal. Cover
the dough with a large glass bowl then a towel to keep the light out. Allow the
dough to rise for approximately 40 minutes. Make sure you check it early to
make sure it’s not overproofing. When you start to see bubbles forming on the loaf
it’s ready and it’s better to under proof than to over proof. Now preheat the
oven to 425 degrees place the large Dutch oven and it’s lid in the oven to
preheat. When the dough is ready to bake make three slashes with a sharp knife in
the bread to allow for expansion during baking. Carefully remove the hot Dutch
oven from the oven and slide the bread into it. Return it to the oven with the lid on
and bake for 20 minutes. Then remove the lid and bake an additional 13 to 15
minutes. The bread will sound hollow when tapped and be at an internal temperature
200 degrees. invert the bread on to a rack to cool. Now you’ve
got pure bread satisfaction!