Einkorn Bread Recipe

• Ratio: 5 parts flour to 3 parts water (5:3)
• Hydration: 60%, up to 75%
• Salt: 1.5% to 2% of the flour's weight
• Yeast: 1% to 1.4% of the flour's weight for instant or dry yeast. Whole grain einkorn flour ferments faster than modern wheat, so a lower percentage of yeast (sometimes even 0.5%) is often sufficient, especially in slow-rise or no-knead recipes.
• 1 teaspoon each of yeast and salt for every 500g of einkorn flour.
• 200C for 20~ minutes, then lower to 180. Max cooking time, from 45 to 60 minutes

Example

• flour: 500g
• water: 300g (60% hydration)
• salt: 7.5g to 10g
• yeast: 5g (1%) to 7g (1.4)