Einkorn Sourdough Bread – Sandwich Loaf

Step 1

Mix milk, maple syrup and active sourdough starter in a medium-large bowl using a danish dough whisk. Then, add flour and salt and stir into wet mix well until it forms a shaggy ball. Pour melted butter over top, then knead and squeeze the dough a few times in the bowl, using quick actions, with hand. Dough should not be dry. If dough sticks to your hands, try to touch the dough less time, and work quicker. A dough scraper is very helpful. Dough should be slightly sticky after kneading it but the butter will help not to stick.

Note: Add a little more milk if dough feels too dry. If dough is too sticky to work with, try using a little less milk less time and add a little olive oil when kneading to help prevent sticking. You can also add a little more flour if dough is absolutely too sticky to handle, but keep in mind, einkorn is a very sticky dough stop this takes getting used to.

Step 2

Cover dough for 10-15 minutes, then use a dough scraper to help you remove the dough from the bowl. Knead for several minutes on the counter. Do not use additional flour unless absolutely necessary (dough is way too wet and sticky). If dough is too sticky, add a little bit of butter or olive oil to surface and continue to knead. Then, place dough back into bowl and let it rest 10-15 minutes again. Repeat this process 1 or more times if time allows. After several kneads, the dough will be more pliable, stretchier, softer, and not as sticky. Cover with compostable cling wrap and then a towel on top, and let ferment on counter overnight, about 8-12 hours.

Note: If dough is still very sticky after several times of resting and kneading, there was too much milk added and you should add a little bit less next time.

Step 3

When dough looks puffy, use a dough scraper to remove the dough from bowl. Sprinkle flour onto counter surface and carefully shape the dough into a round ball, trying to bring the ends to the bottom and building tension. Cup hands around the back of the round and drag the dough towards you slowly so that you feel the tension catching at the bottom. Continue this movement and drag at different angles until the round feels tighter, is holding tension, and round on top. Use your hands on each side to lengthen the round into more of an oval and then quickly transfer to your unbleached parchment paper lined bread pan – seal side down.

Step 4

Cover loosely with a dish cloth. Allow to rise for 1-2 hours until dough has risen about 1 inch or so above the bread pan. (Alternatively, you can place the bread after placing in the bread pan directly into the refrigerator and let it cold ferment for the rest of the day or longer. The bread will continue to ferment and will slowly rise in the fridge. This develops even more flavor as well.)

Step 5

Preheat oven to 425℉ and turn down to 375℉ when you put bread in the oven. When bread has risen, remove the cloth and bake at 375F for 40 minutes until golden. Allow to cool on a rack until room temperature as the bread will continue to cook after it comes out of the oven.

Note

If you don’t get a perfect product the first, second, or even third time around, don’t worry! It takes practice and every environment is a little bit different and thus fermentation times may vary. Keep notes and do what works best for you.

Note #2

If you decide to cold ferment in Step 4, when the dough is finished fermenting, remove from the fridge and let it come back to room temperature, which may take 2-3 hours on the counter. Then, bake according to instructions in Step 5.

Note #3

If bread comes out very dense like a brick, don’t worry! You can still consume it and toasted with butter tastes amazing. Keep practicing!