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. Place plate on top and let dough sit for 10 minutes.

Step 2

Remove from bowl with a dough scraper and knead the dough on a clean surface to develop the gluten and create a smother dough. Use the dough scraper to help lift the dough if needed. Place dough back into bowl, cover bowl with a plate and let sit for 15 minutes.

Step 3

Use a dough scraper to release the dough from the bowl. pull a side from the dough up and press into the center. Take another piece and press into center. Do this with all pieces of the dough as you move around the dough. Place the dough back into the bowl with the pressed center side onto bottom of the bowl. Cover bowl and let sit for 15 minutes. Do this process 3 times.

Step 4

After 3rd time of pulling and pressing, place dough back in bowl and allow to sit covered with a plate or with compostable cling wrap and a dish cloth. Ferment for 8-10 hours on the counter or speed up the process in the oven with the light on (for warmth), until dough has puffed up and is pulling away from the bowl. There will also be bubbles or holes on the surface of the dough. Keep an eye on your dough to understand the time needed for the ferment. You do not want the dough to over-ferment, which will look like it is wetter and no longer puffed up.

Step 5

Liberally flour a banneton proofing basket. Next, flour a surface lightly and remove fermented dough from the bowl with your dough scraper. Lightly knead the dough several times so that it’s soft and stretchy. Pull a piece of the dough and press to the center. Do this with all pieces until they’re all pressed into center, then turn the dough over. 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.

Step 6

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.

Step 7

Lightly flour the top and drape a dishcloth overtop. Allow to rise for 90 minutes until puffed up. After 60 minutes, place a round dutch oven into the oven and preheat oven to 475℉ – 500℉. Set a timer for 30-45 minutes.

Step 9

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 20-30 minutes at 450℉ to 475℉.

Step 10

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 it’s 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.