Einkorn and whole wheat loaf

Half einkorn for flavour and half whole wheat bread flour for strength. The gluten in the hard wheat lets this loaf rise high and hold a free-form shape. It bakes in a Dutch oven for a crackling crust.

• Makes 1 boule, about 900 g
• Active 30 min
• Total about 4½ hours, or overnight

Ingredients

• 250 g fresh-milled whole einkorn flour
• 250 g whole wheat bread flour (hard red or hard white wheat)
• 365 g lukewarm water (73% hydration)
• 4 g instant yeast (1¼ tsp)
• 10 g fine salt (1¾ tsp)
• 15 g honey or maple syrup (2 tsp)

Method

1. Mix both flours with the water until no dry flour is left. Cover and rest for 30 minutes. The bran needs this time to soften.
2. Add the yeast, salt and honey. Knead in the bowl, or on a lightly wet worktop, for 4–5 minutes, until the dough is smoother and a little stretchy. Stop there: the einkorn half will turn sticky if you overwork it.
3. Cover and leave to rise for 1½–2 hours at 24 °C. In the first hour, do three sets of stretch-and-folds 20 minutes apart: with a wet hand, lift one side of the dough, fold it over the middle, turn the bowl, and repeat four times. Bulk fermentation is done when the dough has grown by about 75%, is domed and jiggly, and shows bubbles on the sides.
4. Turn the dough onto a lightly floured worktop. Shape it into a tight round by dragging it toward you a few times. Put it seam side up in a floured banneton or a bowl lined with a floured tea towel.
5. Proof for 45–60 minutes at room temperature, or cover and refrigerate for 8–14 hours. The cold proof gives better flavour, and the dough bakes straight from the fridge.
6. Heat the oven to 250 °C (480 °F) with a lidded Dutch oven inside for 45 minutes.
7. Tip the loaf onto parchment, score it once, deeply, and lower it into the pot. Bake with the lid on for 20 minutes. Lower the heat to 230 °C (450 °F), take off the lid, and bake for another 20–25 minutes, until very dark brown and 98 °C (208 °F) inside.
8. Cool on a rack for at least 2 hours before cutting.