50% Einkorn

Recently I posted a loaf of bread that was 50% bread flour and 50% emmer. This bread is identical except for the substitution of einkorn flour in place of the emmer. The texture is similar, and the dough was easy to work with. Because our kitchen was 68F, I opted to put the dough in a Brod & Taylor proofer after the first stretch-and-fold and during the entire final proofing.