Einkorn Sourdough Bread - Easy Step-by-Step Guide

Learn how to make delicious Einkorn sourdough bread with simple ingredients and a timeless method. This ancient grain brings a rustic charm and rich flavor to every loaf!


Einkorn Sourdough Bread

Ingredients:
• 3 cups all purpose einkorn flour
1 cup whole grain einkorn flour
• 1 cup active sourdough starter (fed 4–12 hours before; for a 100% einkorn bread, start your sourdough starter with einkorn flour)
• 1 1/4 cups water (room temperature)
• 1 1/2 teaspoons salt

Instructions:
1. Feed Your Starter:
• Feed your sourdough starter 4–12 hours before beginning your dough.
2. Mix the Dough:
• In a large bowl, combine the all purpose einkorn flour, whole grain einkorn flour sourdough starter, salt, and water.
• Mix thoroughly with a dough whisk and your hands until the ingredients come together.
3. Rest:
• Cover the bowl and let the dough rest for 20 minutes.
4. First Stretch and Fold:
• Gently flatten the dough on your work surface.
• Stretch and fold the edges on all sides, then roll it into a ball.
• Return the dough to the bowl and cover (plastic wrap or a kitchen cloth)
• Let it rest for 20 minutes.
5. Second Stretch and Fold:
• Repeat the flattening and folding process.
• Cover and let the dough rest for another 20 minutes.
6. Third Stretch and Fold:
• Repeat the flattening and folding process one more time.
• Cover with plastic wrap.
• Allow the dough to rise until doubled in size (this bulk fermentation may take about 4–12 hours, depending on your room temperature).
7. Cold Proof:
• After the dough has doubled, gently shape it and place it in a floured banneton basket.
• Cover with plastic wrap.
• Place the dough in the refrigerator to cold ferment overnight.
8. Preheat the Oven:
• When ready to bake, preheat your oven to 425°F (218°C).
• Place your Dutch oven inside and preheat it for about 20 minutes.
9. Prepare for Baking:
• Remove the dough from the refrigerator and gently turn it out onto a sheet of parchment paper.
• Score the top of the dough with a sharp blade or lame.
• Carefully transfer the parchment paper with the dough into the preheated Dutch oven.
• Drop an ice cube between the parchment paper and the Dutch oven to create extra steam, then cover with the lid.
10. Bake:
• Bake with the lid on for 35 minutes.
• Remove the lid and bake for an additional 15 minutes, or until the crust is a deep, golden brown.
11. Cool and Serve:
• Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Note:
Working with einkorn flour results in a stickier dough compared to conventional wheat, so handle it gently and flour your work surface as needed.

Enjoy your baking!


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