Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust, etc Not a lot of info online about using it but found this recipe
which calls for very low hydration. Started there and dough was like modeling clay, after an hour autolyse and some stretch/fold, so dense and tough I doubted it would rise. Also amazingly sticky. Added water a little at a time and finally started getting workable dough at about 60% but ended at 70% which seems much better. Likely would be fine and maybe even better at 75% or even 80%...
I am amazed at how different it is from kamut and spelt which I have been using (also grind my own, whole grain only). The einkorn is extensible as if made of rubber, almost like pizza dough and sticky like flypaper; I really have not tried using my hands since the first stretch/fold go round. Using a water moistened dough scraper to mash and fold but really so stretchy it is streeeeetch and fold.
Should be ready to bake tomorrow afternoon.