📝 About This Recipe
Step back in time with this rustic artisan loaf crafted from Einkorn, the world’s oldest 'mother' wheat. This bread boasts a deep golden crust and a tender, honey-hued crumb with a distinctively nutty, slightly sweet flavor profile that modern wheat simply cannot replicate. Because Einkorn is delicate and low in gluten, this recipe uses gentle folding techniques to create a sophisticated, gut-friendly loaf that is as nutritious as it is beautiful.
🥗 Ingredients
The Levain
- 35 grams Active Sourdough Starter (bubbly and recently fed)
- 35 grams Warm Water (filtered, approximately 80°F)
- 35 grams Whole Grain Einkorn Flour (finely milled)
The Main Dough
- 500 grams All-Purpose Einkorn Flour (sifted for a lighter crumb)
- 325 grams Warm Water (75-80°F (approx. 65% hydration))
- 10 grams Fine Sea Salt (non-iodized)
- 1 teaspoon Honey (optional, to assist browning)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Prepare the levain by mixing the active starter, 35g water, and 35g einkorn flour in a small jar. Cover loosely and let sit in a warm spot for 4-6 hours until doubled and bubbly.
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2
In a large ceramic mixing bowl, whisk together the 500g of einkorn flour and the sea salt. In a separate small pitcher, dissolve the honey into the 325g of warm water.
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3
Add 100g of your active levain to the water mixture and stir to break it up. Pour this liquid into the flour bowl. Use a sturdy spatula or your hands to mix until no dry flour remains. The dough will be much stickier than standard wheat dough.
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4
Cover the bowl with a damp cloth and let the dough rest (autolyse) for 30 minutes. This allows the flour to hydrate fully before the folding process begins.
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5
Perform the first set of 'stretch and folds.' Wet your hand, reach under one side of the dough, pull it up gently, and fold it over the center. Rotate the bowl and repeat 4 times. Do not overwork; Einkorn gluten is fragile.
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6
Repeat the folding process every 30 minutes for a total of 3 sets. You will notice the dough becoming slightly smoother and holding more tension each time.
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7
Bulk Fermentation: Cover the bowl tightly and let it sit at room temperature (70-75°F) for 4-6 hours. The dough should grow by about 50% in volume and show small bubbles on the surface.
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8
Gently tip the dough onto a lightly floured surface. Using a bench scraper, fold the edges toward the center to create a round shape. Let it rest uncovered for 20 minutes (bench rest).
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9
Final Shaping: Dust a banneton (proofing basket) heavily with rice flour. Gently tension the dough into a tight boule or batard and place it seam-side up into the basket.
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10
Cold Proof: Cover the basket with a plastic bag and place it in the refrigerator for 12-15 hours. This long cold ferment develops the signature sourdough tang and makes the dough easier to score.
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11
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes. You want the pot to be screaming hot.
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12
Carefully flip the cold dough onto a piece of parchment paper. Use a sharp bread lame or razor blade to score a deep cross or a single long slash across the top (about 1/2 inch deep).
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13
Lower the dough (with the parchment) into the hot Dutch oven. Cover with the lid and bake for 25 minutes. The steam trapped inside will create the artisan crust.
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14
Remove the lid and reduce the oven temperature to 425°F. Bake for another 20-25 minutes until the crust is a deep mahogany brown and the internal temperature reaches 205°F.
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15
Remove the loaf from the pot and place it on a wire rack. Resisting the urge to slice immediately is crucial; let it cool for at least 2 hours to allow the internal structure to set.
💡 Chef's Tips
Einkorn absorbs water slowly, so the dough will feel stickier than modern wheat; resist the urge to add more flour or you'll end up with a dense loaf. Use rice flour for your proofing basket because it doesn't contain gluten and prevents the wet Einkorn dough from sticking. Be very gentle during the folding stages; over-kneading Einkorn can actually break the gluten bonds and cause the bread to collapse. If your kitchen is cold, use an oven with just the light on to create a warm environment for the bulk fermentation. A spray of water inside the Dutch oven just before closing the lid can help achieve an even shinier, crispier crust.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of wildflower honey. Pairs beautifully with a hearty beef stew or a creamy roasted tomato soup. Use as a base for avocado toast topped with a poached egg and red pepper flakes. Accompany with a sharp aged cheddar and a glass of crisp dry cider. Transform day-old slices into the best French toast you've ever tasted.