BSF Kitchen Test: 04/18/20
Bread made with fresh ground einkorn wheat is basically no-knead. Einkorn dough is much stickier then dough made with modern wheat, because it is slower to absorb liquid. Attempting to knead the dough in a high-powered mixer actually leads to a stickier dough. Instead, we recommend turning dough made with fresh ground einkorn wheat instead of kneading it.
The purpose of turning dough made with einkorn wheat is that it helps to make a more firm dough, allows the wheat to absorb more liquid and develop gluten for a more elastic dough. As your dough is turned, then allowed to rest it will begin to hold its shape better, become smoother, and easier to work with.
Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.
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