Einkorn Sourdough Bread Recipe – Whole Grain Boule

Step 1

In a large ceramic bowl mix active sourdough starter and water with a fork or Danish dough whisk until well integrated. Add flour and salt and combine ingredients using your danish dough whisk until a shaggy dough is formed. You may need to use your hand towards the end to help the dough fully come together. If it seems too dry, add a very small amount of water at a time until it feels right.

Step 2

Remove from bowl with a dough scraper and quickly knead the dough on clean surface to develop the gluten, using the dough scraper to help you. Use quick hand actions to do this for about 1 minute. You can use a little bit of olive oil to prevent sticking if necessary. Place back in bowl and continue to step 3.

Wetter dough – if it seems too wet and doesn’t hold in the shape of a shaggy ball, add a little more flour to your dough.

Tips for sticky dough – add a tiny amount of water to your fingertips (you can have a small bowl nearby with water in it) to help prevent sticking as you need. Alternatively, you can drizzle a tiny bit of olive oil over the dough as this will prevent sticking too.

Step 3

Cover bowl with a plate and let sit for 15 – 30 minutes so the dough has time to absorb the moisture and relax.

Step 4

Use a dough scraper to release the dough from the bowl, then wet your fingertips, if need be, and begin to knead the dough on a counter surface until the dough feels softer and stretchier. Work quickly, as you do not want to touch the dough for longer than a a few seconds as it may feel too sticky. You may also add a little olive oil to the dough or counter if the dough is too sticky to handle.

Step 5

Place dough back in bowl and allow to sit covered with a plate for another 15 to 30 minutes. Repeat this process of kneading and allowing to rest for 15 to 30 minutes several more times, if time allows. This helps to build the gluten, but is not mandatory. Then, cover with compostable cling wrap and a dish cloth and allow to ferment for 8-10 hours on the counter or in the oven with the light on (for warmth), until dough has puffed up and is pulling away from the bowl. You may also see some holes on top. You do not want the dough to over-ferment, which will look like it is wetter and no longer puffed up.

Step 6

Flour a surface lightly and remove fermented dough from the bowl with your dough scraper. Lightly pull the dough into a small rectangle and then take each edge of the dough and fold to the center. Rotate the dough and do the folds 3-4 more times, then turn over and cup your hands around the back of the dough. Drag towards you, bringing the seams together at the bottom of the round and creating tension. Continue to rotate and pull dough towards you in a cupping motion until the dough is tight and holding tension with a round top. Flour your surface and place the round on top of the flour to allow to rest for 5 minutes.

Step 7

Meanwhile, liberally flour a banneton proofing basket. Turn the round upside down – seam side up – so the top of bread is on the bottom of the banneton. At this point, you can sew the seam together by pinching pieces together with your fingers until it’s tight and held together. The dough will stretch a little, but don’t worry if it breaks a little while you do this. You want to bring the round together in a tight round as much as you can.

Step 8

Lightly flour the top and drape a dishcloth overtop. Allow to rise for 60 to 90 minutes until it looks like it’s puffed up a little bit. Don’t let it rise too much or it won’t rise as much in the oven.

Step 9

Preheat oven to 475℉ – 500℉ and place a round dutch oven in the oven. Do this 30 minutes to 45 minutes before the bread will be baked so there is ample time for the dutch oven to preheat and become very hot.

Step 10

Remove the preheated dutch oven from oven and carefully turn banneton upside down so that the round can plop into the hot Dutch oven. Slash the top of the loaf with a sharp knife or lame dough slasher in an X, square pattern (don’t have the corners connect), tick tack toe, or just one slash through the top.  Place the covered dutch oven back in the oven and bake at 475℉ for 20 minutes. Remove the lid and continue to bake for another 20 minutes at 450℉ to 475℉.

Step 11

Remove dutch oven and turn upside down to release the bread onto a cooling rack.  Allow to fully cool for about 2 hours before cutting. Bread will continue to cook after coming out of the oven, so its important not to cut into it while still hot.

Note #1

You may choose to cold ferment the dough during the proofing stage. If you want to do this, it’s best to mix the dough in the morning, allow to ferment all day, then shape and place in banneton in the evening. After placing in the banneton, move immediately to the fridge and let the dough proof overnight in the refrigerator. It will rise slowly in the fridge and continue to ferment. Bake in the morning.

Note #2

3 x 15 minute rest periods are included in the total prep time, although actual work time is only about 15 minutes.