Einkorn Sourdough Bread Recipe
A nutritious easy to digest sourdough bread. Crusty on the outside and soft and tender on the inside.
Equipment
- 1 Stand Mixer optional
- 1 Banneton Basket or Bown lined with a tea towel
- 1 Bread Lame or sharp knife for scoring the dough
Ingredients
- 100 grams active starter
- 300 grams water
- 540 grams einkorn flour
- 10 grams sea salt
Instructions
Mix the Dough
- In a large mixing bowl, combine 100g active sourdough starter with 300g water. Stir to dissolve the starter. ( I use a stand mixer)
- Add 540g of einkorn flour and 10g of salt. Mix with a spoon or your hands until just combined. Einkorn dough is sticky—don’t worry, that’s normal!
Bulk Fermentation
- Cover the bowl with a damp towel and let it rest at room temperature for 4–6 hours, or until puffy and slightly expanded. Einkorn doesn't rise as dramatically as modern wheat, so don’t expect it to double in size.Optional: Perform 1–2 gentle stretch-and-folds during the first two hours to help with dough structure.
Shape the Dough
- Lightly flour your surface and shape the dough into a round or oval loaf. Handle it gently—einkorn has a weaker gluten structure and benefits from a soft touch.Place the shaped dough into a floured banneton or bowl lined with a floured kitchen towel.
Final Proof (Cold Ferment)
- Cover and refrigerate overnight (up to 12–14 hours). This improves flavor and texture. With regular sourdough, I will cold ferment for up to 48 hours, I have found that einkorn tends to fall if I let it go much past 14 hours.
Bake
- Preheat your oven to 500°F with a Dutch oven inside. Transfer the dough onto parchment paper. Score the top with a sharp knife or lame.Carefully place the dough into the hot Dutch oven. Turn the oven down to 450℉ Cover and bake for 30 minutes. Turn the oven down to 425℉ Remove the lid and bake for another 15 minutes, until the crust is deep golden brown.Cool on a wire rack for at least 1 hour before slicing.