Since cutting out traditional (modern, hybridized) wheat a year ago, I have switched to using only einkorn flour in all my recipes. Einkorn is an ancient form of wheat that has 14 instead of 42 chromosomes, and a gluten structure that is entirely different from today's wheat.
As a result, for the first time in years, Isaac has not had any episodes of asthma during this high-allergy season! There is a lot more information on this topic that I hope to be covering in an upcoming video.
Today, I wanted to share a video tutorial of how I make our favorite artisan loaf. Everyone who has tried it has LOVED it. The einkorn makes this loaf have a beautifully crunchy crust, moist crumb, and golden hue.
I use a different recipe to make sandwich loaves, which I will share at another time.
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