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Salty Einkorn Loaf Part 1

This recipe has proven to be a huge hit every time. We're going to use an overnight dough for it instead of a starter. This way, the dough develops even more flavor and aroma while baking.

Measure 50g Einkorn wheat flour:

Followed by 50g whole wheat flour;

Measure 400g bread flour:

Measure 395g water at room temperature:

Dissolve 9g of sea salt:

Add a dash of active-dry yeast

Stir the water well:

Put the water in with the flours:

And mix until a sticky dough forms:

Cover the container and put it in the fridge overnight.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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