I did it. At first, I did not think I did, but I was comparing this loaf to a yeasted, higher-protein, non-ancient grain flour. Okay, I may have also slightly cheated, just a teensy bit. Brad IV wasn’t quite as active when I made the dough, so I did add a pinch of instant yeast to help boost. If King Arthur says it’s okay, then I say it’s okay.

I thought it was me, and I had done something wrong. But after going to Jovial’s website and looking up a sandwich bread recipe, I came across their own response to a comment from someone asking if they could use a stand mixer and dough hook (oops):
“Einkorn has very weak gluten, and overmixing or overkneading tends to work against it. Gentle and minimal is best.”

So needless to say, after learning that tidbit of information, I am actually pleased with how my loaf turned out.

They also say that it is normal for their dough to be on the wetter and slightly stickier side and to not add more flour (double oops).

Oh my goodness let me tell you “rolling and folding” was not happening. There are no pictures of this process because it was a complete mess and my hands were covered in sticky dough. My countertop was also covered in sticky dough. I briefly thought about turning this into foccacia bread it was so wet (again, this was before I decided to read about einkorn flour). I honestly could’ve poured the dough into my pan and probably would’ve had better results.

This dough rose a lot quicker than I was expecting. The recipe called for it to proof for 10–12 hours at room temperature. This would be overnight for me, and the way this thing was rising, I decided to stick it in the fridge for the night. This would probably be considered a third oops. Now that it’s night in the fridge, I have to bring it back up to room temperature and get my oven preheated. Well, in case you can’t tell from it’s rough, textured top, it stuck to my cling wrap!!

This bread was fussy from start to finish, but you know what? The more I ate it, the better it got! Also, the height is pretty similar to most gluten-free breads, so I’m not that mad about it. I will definitely not fault the recipe for all of the flaws and pitfalls I experienced (I will wholeheartedly agree it was user error).

I will definitely try Jovial’s own recipe for their einkorn flour and see if my results match their photos. I will probably try this recipe again and probably use non gluten flour so I know what it’s supposed to be like. If you would like to know what recipe I used, here is the link (Soft Sourdough Sandwich Bread by Lion’s Bread).

Here’s to better (and buttered) bread!