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Everyday Einkorn Bread

5 from 1 vote
Course Side Dish

Ingredients
  

  • 30 g sourdough starter
  • 120 g warm water
  • 130 g all-purpose einkorn flour
  • 215 g warm water
  • 400 g all-purpose einkorn flour
  • 200 g whole-grain einkorn flour (or whole grain flour of choice)
  • 2 tsp salt

Instructions
 

  • For the levain, combine the sourdough starter, 120 grams of water, and 130 grams of all-purpose einkorn flour together in a large non-metallic bowl. Use a fork to combine until smooth. Cover the bowl with plastic wrap and set aside in a warm place for 3 hours until small bubbles begin to appear on the surface.
  • After that time, add in 315 grams of warm water to the levain. Stir to combine. Add in the 400 grams of all-purpose einkorn flour, 200 grams of whole-grain einkorn flour, and salt. Use a wooden spoon or stiff spatula to combine. Cover the bowl with plastic wrap again and set aside for fifteen minutes.
  • Dump the bowl contents onto a gently floured marble slab. Use a dough scraper to fold the dough in on itself from each side. Place the bowl upside down over the dough and let it rest for another fifteen minutes.
  • Repeat the dough scraping and folding once more. Again, place the bowl upside down over the dough and let it rest another fifteen minutes.
  • Repeat the dough scraping and folding once more. This time, transfer the dough back into the bowl, cover tightly with plastic wrap, and set aside for four hours to proof.
  • Preheat a Dutch oven and it’s lid in a 475-degree oven for 1 hour. While the oven is preheating, use a bowl scraper (or mason jar lid) to scrape the proofed dough onto a gently floured cutting board. Gently shape the dough by grabbing the edges of the dough and pressing them back into the center with your fingertips. Transfer the loaf to a heavily floured proofing basket. Cover the basket with plastic wrap and let proof at room temperature for 1 hour.
  • When you’re ready to bake the bread, remove the Dutch oven from the hot oven. Remove the lid. Carefully flip the proofing basket into the Dutch oven to transfer the bread in. Cut the top with a razor blade or sharp knife if desired. Replace the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the bread is deeply golden and sounds hollow when tapped.
  • Remove the Dutch oven from the oven and remove the bread to a wire cooling rack. Let cool for at least an hour before slicing.
Keyword bread