I’ve been making Einkorn sourdough bread for quite a while now, but I decided there must be an easier way to make it than mixing, folding, letting it rise, folding, shaping, letting it rise again….. And guess what, there is!
Now I take Betty out of the fridge the day before and let her warm up. Betty’s my starter, named after a very old friend whose nickname was Bubbles. So named because she was a tiny little thing with ENORMOUS boobs. So when my starter started bubbling, I thought of Bubbles, who’s real name was Betty…..but I digress.
Anyway, I let Betty warm up for a while, feed her, and let her rest on her laurels all day.
The next morning I mix up my dough, no kneading required. I let it rise all day in a covered casserole dish until it’s doubled in size, then I transfer it to a second dish the same size that’s been heated in the oven. That’s it. No kneading, no second rise, and I can’t tell the difference in the taste or texture. Oh sure, you can shape a loaf, put slashes in the top, dust it with flour, make it look like it came from a bakery, and it will be pretty but won’t taste any better. So why work harder just to make it pretty. I’m not going to.
It does take a LONG time to rise, so you’ll have to start first thing in the morning to have bread by dinner time, but you don’t have to make much effort. I’ve amended my einkorn bread recipe if you want to check out the way a really lazy person makes it.
