5 cups of Bluebird Einka® Flour
1 ¾ cups warm water
¼ tsp dry active yeast
1 tsp salt
2 tbsp honey (optional)
In small bowl add honey to warm water, stir until honey liquidates. Mix flour, salt and yeast together in a large mixing bowl. Pour honey water into flour mixture and stir with your hands or a silicone spoon until all ingredients are mixed well. Dough will be sticky which is normal with Einka flour. With a spatula, push down the sides of the dough and flatten the top. Cover the bowl with plastic wrap and let rise in a dark place for 12-24 hours. Einka® can darken when exposed to light and air so be sure to let the dough rise in a dark place in a well sealed container.
Preheat oven to 500°F. Place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F. Turn out the dough on a heavily floured work surface. Pat the dough flat, using a dough scraper or your hands, fold each of the four sides toward the center, using small amounts of flour to make a rounded shape. The dough should be very soft and it may be difficult to make a shape. Turn the dough into the heated ceramic or cast iron pot and baked covered for 40 minutes. Lift the loaf out of the dish and place on a cooling rack. Let the loaf cool for at least one hour before slicing.