Hi Lisa,

We use well water. By and large, the water source matters less than you think. Tap water is fine. Well water. Spring water. Bottled water is fine too, but I’d avoid it because it creates a lot of waste.

Room temperature in my house is typically 68F. 1) When the gentle pressure of a fingertip leaves a slight dent in the dough transfer it to the fridge. 2) Heat the oven. 3) When the oven is preheated, remove the dough. In effect, the dough is in the fridge for as long as it takes to heat the oven.

May I know what's your room temperature while making/preparing the dough? For how long do you cold retard the dough before baking? Thanks

Hi Brandi!

Yes, when converting wheat-based recipes to einkorn flour, a good rule is to start by cutting the liquid content of the recipe down by 20-30%.

You could try with a gluten-free flour, but they require different hydration levels. Your best bet would be to find a gluten-free artisanal bread recipe, and then use the yeast water to replace the liquid and yeast in the recipe.

8-inch and 6-qt

Hi Heather,

You can try, but keep in mind that gluten-free flours may have different hydration requirements than wheat flour.

Hi Shakti,

I'd strongly recommend picking up a Dutch oven because they're so versatile - for stewing, and stock making, for braising. And of course for baking crusty bread, too. If you don't have one, you could bake it on a baking stone. Or try to spray the oven with a little water before you bake.