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.