Fluffy Einkorn Sourdough Sandwich Bread

Step 1

Mix water and active sourdough starter in a medium-large bowl using a danish dough whisk. Then, add flour, salt, and coconut sugar and stir into wet mix using the danish dough whisk until everything is fully mixed in. If there’s still some flour not incorporating, drip a little bit of water over top, then use your hand to bring the dough together. Dough will be sticky. Allow to sit for 15-20 minutes.

Step 2

Use a dough scraper to help you lift the shaggy dough into a round. Do not remove the round from the bowl. Wet hand/fingers and grab a piece of the dough from the right side. Lift and stretch dough upwards, then push back down into the center of the dough. Grab the next piece of dough, lift and stretch it up, then press into the center of the round. Continue to do this with all sides of the dough several times. Allow to sit for 15 minutes.

Step 3

After resting, do this process again. Wet hand/fingers and grab a piece of the dough from the right side. Lift and stretch dough upwards, then push back down into the center of the dough. Grab the next piece of dough, lift and stretch it up, then press into the center of the round. Continue to do this with all sides of the dough several times. Allow dough to sit 10-15 more minutes, then do this process one last time. Cover the bowl with a dishcloth and allow to sit at room temperature to ferment approximately 10 hours-12 hours.

Note: I normally allow the dough to ferment overnight.

Step 4

Line a bread pan with unbleached parchment paper. When dough looks puffy and soft, use a dough scraper to help lift the dough out of the bowl. Lightly sprinkle flour onto counter surface and place the dough on top. Place the side that’s not stick (the top of the round) on the counter so that the sticky side is facing upwards. Carefully pull the edges of the dough into a rectangle. The shorter sides of rectangle should be on the left and right sides and the long sides of rectangle should be on the top and bottom. Fold the left side to the center, then fold the right side to the center. Roll the top side of the rectangle down and roll into a log. Lift and place into the lined bread pan. Allow to proof at room temperature for one hour.

Step 5

Preheat oven to 375℉ after dough has been proofing for 1 hour. When preheated, bake the bread for 40 minutes until golden. Bread should rise up nicely in the open. Remove from oven and lift the bread out of the pan with the sides of the parchment paper. Transfer to a cooling rack. Slip the bread off of the paper and allow to cool at room temperature until completely cool. Bread will continue to cook after it comes out of the oven so it’s important not to cut right into it yet. When bread is cool to the touch, you’re free to slice in and enjoy!