Einkorn Sourdough Bread
Enjoy the wholesome taste of Einkorn sourdough bread, made from ancient grains that are easier to digest and packed with flavor.
Ingredients
Bread Ingredients
- 3 cups all-purpose Einkorn flour
- 1 cup whole grain Einkorn flour
- 1.25 cups water
- 1 cup sourdough starter Ensure it's active and bubbly
- 1.5 teaspoons salt
Instructions
Preparation
- Feed your sourdough starter 4-12 hours before you plan to bake.
- In a mixing bowl, combine the all-purpose and whole grain Einkorn flour with the salt.
- Pour in the sourdough starter and water, mixing until it forms a rough dough.
- Allow the dough to rest for 15 minutes to hydrate the flour and develop gluten.
- Gently knead the dough by flattening it and folding the edges toward the center.
- Place the dough in a greased bowl, cover it, and let rest for 20 minutes.
- Repeat the stretch and fold method every 20 minutes for the next two hours.
- Let the dough rise until it doubles in size for 3 to 12 hours.
- Shape the dough into a loaf and place it in a floured banneton. Refrigerate overnight.
Baking
- Preheat the oven to 450°F, placing a Dutch oven inside to heat.
- Transfer the dough onto parchment paper, score the top with a knife.
- Place the dough in the preheated Dutch oven and cover with a lid, baking for 30 minutes.
- Remove the lid and bake for an additional 15 minutes for a golden-brown crust.
- Cool the bread on a wire rack before slicing.
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Notes
Ensure proper hydration depending on local humidity. Gently knead to avoid overworking the dough. Store the bread in a bread bag or cloth to preserve freshness.