Uploaded October 2023 | Updated September 2026, 2 weeks ago
Baking with einkorn flour is still pretty new to me. I am still in the experimentation/discovery phase with this one. Einkorn gluten is basically unusable in terms of breadmaking, so the dough is extremely difficult to work with. It will not produce tall loaves (at least free-standing ones) with light and open interiors because it does not have a substantial structure that could trap fermentation gases inside the dough.
A focaccia type bread was naturally something we had to try because a flat bread can be made of any flour. It resulted in a hearty bread with a moist interior, crispy crust (depending on whether you go the scalding way or not), and lots of tasty toppings.
You could make this in just a couple hours without any effort at all. If you go with the scalding method, it will take a couple hours more. But the extra time will make the bread more soft and supple. I was happy with both versions.
📖 Get the recipe ➡️ chainbaker.com/einkorn-focaccia
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youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
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🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
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🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
Baking with einkorn flour is still pretty new to me. I am still in the experimentation/discovery phase with this one. Einkorn gluten is basically unusable in terms of breadmaking, so the dough is extremely difficult to work with. It will not produce tall loaves (at least free-standing ones) with light and open interiors because it does not have a substantial structure that could trap fermentation gases inside the dough.
A focaccia type bread was naturally something we had to try because a flat bread can be made of any flour. It resulted in a hearty bread with a moist interior, crispy crust (depending on whether you go the scalding way or not), and lots of tasty toppings.
You could make this in just a couple hours without any effort at all. If you go with the scalding method, it will take a couple hours more. But the extra time will make the bread more soft and supple. I was happy with both versions.
📖 Get the recipe ➡️ chainbaker.com/einkorn-focaccia
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
