2 cups King Arthur all purpose
2 cups einkorn flour
1/2 tsp yeast
1 tsp salt
2 cups water
After 12 hours, it was ready to bake. I noticed the texture is different than all KA flour. It was less stringy, which makes sense. Einkorn flour has less gluten. The aroma of the loaf is quite different than KA flour. Usually with KA, the smell of yeast is the dominant aroma. With einkorn, the aroma is less yeasty and more fragrant. It's hard to describe.
After shaping and rising for 1 hour. The nice thing about the new LG oven is it has a delay function. I set the time to start preheat and it does the magic for me. Before I would just preheat the dutch oven for 1 hour, which isn't necessary. It also uses more gas, so the LG is more efficient simply because it has a delay feature.
The color of the loaf is more yellow than pure KA loaf and the aroma is nice. I can't really describe it, but I plan to make a pure einkorn loaf in a few days to see and compare.
The flavor of the einkorn loaf is more complex. The best I can describe it is it has a nutty flavor and the crust is more crunchy. For this loaf I didn't bake it uncovered. I just baked it 32 minutes covered at 450F. I put some cream cheese on it and it goes very well.
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