Einkorn Sourdough Bread Recipe
Discover the perfect Einkorn Sourdough Bread Recipe, simple steps, rich flavor, and a naturally fluffy texture in every slice.
Ingredients
- 360 g all-purpose einkorn flour
- 120 g whole grain einkorn flour or simply use more of the all-purpose if you don’t have whole grain on hand
- 300 ml filtered water at room temperature not cold, not hot – just comfortable
- 240 g bubbly sourdough starter made with einkorn flour
- 8 g sea salt fine or medium grain works best
Optional Add-ins:
- 1 tablespoon olive oil
- 1 teaspoon honey
Instructions
- Prepare the Sourdough Starter: If you're using a pre-made or chilled sourdough starter, refresh it by mixing in the same amount of whole grain Einkorn flour and clean, filtered water to bring it back to life. Let it sit at room temperature until it becomes active and bubbly, typically within 4 to 8 hours.
- Combine the Ingredients: In a large mixing bowl, stir the active starter into the filtered water until dissolved. Begin blending in the Einkorn flour and salt a little at a time, mixing until the dough becomes thick, uneven, and slightly tacky to the touch. Einkorn flour tends to produce a wetter dough compared to standard wheat, which is normal.
- Rest and Stretch: Let the dough relax for 15–30 minutes. Then, using damp hands, stretch one side of the dough and fold it toward the center. Gently fold the edges of the dough towards the center, then cover the bowl and let it sit for an additional 20 to 30 minutes.
- Strengthen the Dough: Continue stretching and folding the dough two additional times, letting it sit and relax for about half an hour between each round to build structure. This process gently builds structure in the dough without overworking it, ideal for the delicate nature of Einkorn gluten.
- First Rise (Bulk Fermentation): Cover the dough and allow it to rise in a warm spot until it has expanded noticeably, usually about 4 to 6 hours. The timing may vary depending on the room temperature.
- Shape the Dough: Dust a clean surface with flour and gently transfer the dough onto it. Press it gently to release large air bubbles, then shape it into a round or oval loaf.Place the dough into a proofing basket dusted with flour, or a bowl lined with a generously floured cloth.
- Refrigerate Overnight: Cover the shaped dough and place it in the refrigerator to ferment slowly overnight. This long, cold proof deepens the flavor and makes the dough easier to handle during baking.
- Bake the Loaf: The following day, heat your oven to 450°F (230°C), placing a Dutch oven or baking stone inside to warm up. Once the dough has chilled to the right temperature, remove it from the fridge and set it on a piece of parchment paper. With a sharp blade, make shallow cuts on the top, then gently transfer the dough into the preheated Dutch oven.Place the lid on the dough and bake it for 25 to 30 minutes to allow it to cook through. After that, take off the lid and continue baking for another 15 to 20 minutes, or until the bread’s crust is beautifully golden and crisp.
- Cool Before Slicing: After baking, gently remove the loaf from the hot oven and place it on a wire rack so it can cool off naturally without getting soggy underneath. Give it plenty of time to cool so the texture settles and the flavors can fully develop. Slicing before it's fully cooled can alter its texture and moisture, while cooling helps enhance the flavor.
Notes
Nutrition:
- Calories: 202
- Fat: 1g
- Carbohydrates: 38g
- Protein: 5g
- Fiber: 2g
- Sugar: 0g
- Sodium: 190mg