Ingredients
Units
Scale
- 350 grams all-purpose Einkorn flour
- 150 grams whole grain Einkorn pastry flour (or finely ground whole wheat)
- 4 grams instant yeast
- 11 grams coarse Sea salt
- 10 grams anise seeds
- 3 grams lemon granules or 2 tsp. lemon zest (or to taste)
- 110 – 165 grams lukewarm water (start with lesser amount and add more if necessary)
- 75 grams honey
- 60 grams olive oil
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
Instructions
- In a large bowl whisk together all of the dry ingredients.
- In a separate bowl or large liquid measuring cup, combine the wet ingredients and mix well.
- Pour the wet ingredients over the dry ingredients and mix thoroughly using a Danish dough whisk or wooden spoon.
- When the dough becomes to stiff to work with the spoon or whisk, switch to using wet hands. Fold and turn the dough in the bowl several times until there are no dry bits of flour.
- Cover the dough with plastic wrap or a kitchen towel and let it ferment at room temperature for 2 hours. You can grease the bowl or just scrape it down really well with a dough scraper or spatula.
- Perform two stretch and folds at 30-minute intervals. Then allow the dough to rest for the final hour.
- Cover tightly and place in the refrigerator overnight.
- The next day, remove the dough from the refrigerator and let it warm up to room temperature for 1-2 hours.
- Transfer the dough to a lightly-floured work surface and divide the dough into two pieces using a bench knife.
- Preshape the two pieces into balls and let them rest, covered on the work surface for 20 minutes.
- In the meantime, dust two lined proofing baskets with rice flour.
- Shape the dough balls into tighter balls and place seamside up in the proofing baskets.
- Cover with plastic wrap or a kitchen towel and let proof 1-2 hours.
- About 45 minutes to an hour before you plan to bake the loaves, preheat the oven to 450 degrees with a Dutch Oven or Bread Cloche on the bottom rack.
- When the loaves are proofed, carefully remove the Bread Cloche from the oven and place the domed lid on a protected counter and the base on the work surface. I usually place each one on a heavy cloth to ensure the surface is protected and there isn’t a sudden change in temperature from removing it from the hot oven.
- Sprinkle the base with cornmeal or semolina and carefully flip one of the loaves onto the base.
- Score it in the pattern of your choice and immediately place it in the oven and put the lid on it.
- Bake the loaf for 30 -40 minutes, removing the lid for the last 15 minutes or so. It should be browned and sound hollow when thumped on the bottom.
- Remove to a wire rack to cool completely before slicing.
- Repeat with the other loaf.
Notes
When I baked the first loaf, I didn’t remove the domed lid until the last 5 minutes or so and it got really browned and cracked a bit. It also seemed to have better ears although it didn’t look quite as pretty as the second loaf.
When I baked the second loaf, I removed the lid earlier. The scoring opened up completely. I liked both loaves, but the second one seemed to open up more evenly after I removed the domed lid, but no ears.
- Category: Enriched Bread