Did two bakes this week using the fresh milled einkorn flour I've been experimenting with. One was a spur of the moment thing that used a northern cornbread recipe substituting einkorn for the cornmeal and flour. As with most guickbreads it was highly enriched. The result was better than expected being both light and very tasty. The other was a natural leaven bread using 75% einkorn to 25% whole wheat new flour (not counting the flour in the starter). The loaf was dense like most whole grain breads are but also was good tastewise. The picture is of the latter.
Conclusions so far about einkorn:
1) Einkorn is a pain to mill because it leaves a sticky residue on all exposed surfaces of my high speed mill.
2) It is major league sticky when mixing.
3) A soaker or a long autolyse should be used since liquid is slow to be absorbed and less liquid is needed.
4) Gluten formation reminds one of high concentration rye doughs.
5) Dough need structure (bannetons, pans, ...) when final proofing or it will spread into a puddle.
6) The taste of einkorn makes it worth learning how to work with it.
Anyone familiar with einkorn feel free to add to this list.