How to Turn Einkorn Dough Yum
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.
Scrape the dough out of the bowl with a stiff spatula onto a lightly floured work surface.
Dust your hands and the top of the dough with flour and begin to spread the dough into a rectangle, using more flour if your hands continue to stick to the dough.
Once you have a rectangle of dough about 1 in thick fold each end of the rectangle into the center, starting at the top and moving clockwise.
Fold the dough in half and place it back in your bowl. Cover, let dough rest for 15 minutes.
Most of our recipes will require 2-3 turns with 15 minutes of rest in between each turn. Your dough will not begin its rise time, also known as proofing, until you have finished turning the dough the final time.
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.com, 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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