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Einkorn sourdough bread in a dutch oven.

Einkorn Sourdough Bread

Prep Time: 25 minutes
Cook Time: 40 minutes
Rising Time: 5 hours
Total Time: 6 hours 5 minutes
Servings: 12 slices
Author: Amy Duska

Ingredients

INGREDIENTS TO MAKE 1 CUP (200 G)  OF ACTIVE SOURDOUGH STARTER

  • 1 ½ tablespoons (25 g) sourdough starter
  • ¾ cup + 1 tablespoon (100 g) all-purpose einkorn flour
  • 7 tablespoons (100 g) water

Dough Ingredients

  • 1 cup (200 g) active sourdough starter
  • 1 ¼ cup (300 g) water
  • 4 ⅕ cups (540 g) all-purpose einkorn flour
  • 2 teaspoons (10 g) sea salt

Instructions

Feed your sourdough starter

  • 12 hours before you plan to mix the dough, add the ingredients to make 1 cup (200 g) of active sourdough starter to a clean jar: 25g sourdough starter, 100g einkorn all-purpose flour and 100g water. Stir until combined, loosely cover the jar and let the starter rise at room temperature. 
    (The ingredients will create a total of 225 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) 
    The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough

  • Mix the dough ingredients. Add the 200g active sourdough starter, 540g all-purpose einkorn flour, 300g water and 10g salt to a large mixing bowl.
    Use a dough whisk or an off-set spatula to mix the ingredients together until there are no dry bits left in the bowl. Cover the bowl and let the dough rest for 1 hour.
  • Fold the dough. Use a bowl scraper to turn the dough out onto a floured work surface. Flour the top of the dough and use your fingers to gently press it out into a rectangular shape.
    Starting with one side of the dough, lift it up and fold it toward the center of the dough. If the dough is sticking to the work surface, use the bench scraper to help it release. Repeat this on all four sides of the dough and place the dough back into the bowl. Cover the bowl and let the dough rest for 15 minutes. Repeat the folding process one more time.
  • First rise. Place the dough back into the bowl and cover. Allow the dough to rise at room temperature for 3-4 hours or until it has risen by 20-30%.
  • Shape the dough. Turn the dough out onto a floured surface. Pull the sides of the dough into the middle, working all the way around the outside and then flip the dough over. Use your hands to cup the dough around the bottom near the work surface and turn it so that the dough forms a taut ball.
  • Second rise. Place the dough, seam-side up in to a floured banneton or one lined with a clean tea towel. Cover the dough and allow to rise at room temperature. Set a timer for 30 minutes.
    When the timer goes off, turn on the oven to preheat to 500°F (260 °C) with the dutch oven inside. Set a timer for 1 hour and allow the oven to preheat for the final hour of the second rise.
    (The dough will rise for a total of 1 hour and 30 minutes.)
  • Score the dough. Remove the dutch oven and set on top of your stove. Turn the dough out onto a piece of parchment paper. Score the top of the dough with a razor or sharp knife no deeper than ¼".
    Use the parchment paper like a sling to transfer the dough to the dutch oven. Cover with the lid and place it back into the oven. Turn the oven down to 450°F (232 °C)
  • Bake for 40 minutes with the lid on. Remove the lid and check to see if the crust is dark enough to your liking. If it is, remove it and let cool. If not, bake for an additional 5-10 minutes uncovered.
  • Cool. Allow the bread to cool for 2 hours before slicing.

Video

Notes

Store the bread at room temperature for up to 2 days either wrapped in a beeswax wrap, in a bread box, a bread bag or cut-side down on a cutting board covered with a cake-stand cover.
For long-term storage, cut the bread into slices and keep them frozen in a freezer-safe container for up to 1 month.