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

Using a dough scraper or soft spatula, gently shape the shaggy dough into a loose round directly in the bowl. Do not remove the dough from the bowl. Lightly wet your hands, then lift one side of the dough, stretching it upward before folding it back into the center. Rotate the bowl and repeat this process on all sides of the dough several times, allowing the dough to strengthen and come together into a smoother round. Let rest for 15 minutes.

Step 3

After resting, repeat the stretch-and-fold process. Lightly wet your hands, then lift one side of the dough, stretching it upward before folding it back into the center. Rotate the bowl and continue this process on all sides several times until the dough feels smoother and more structured. Let the dough rest for another 10–15 minutes, then repeat the process one final time. Cover the bowl with a dish towel and leave at room temperature to ferment for approximately 10–12 hours, or until the dough has become puffed and airy.

Note: I normally allow the dough to ferment overnight.

Step 4

Line a bread pan with unbleached parchment paper or butter the pan liberally. Once the dough looks soft, puffy, and airy, use a dough scraper to gently lift it from the bowl. Lightly flour your work surface and place the dough on top, positioning it so the smooth side (top) is facing down and the sticky side is facing upward.

Gently stretch the dough into a rectangle, with the shorter sides on the left and right and the longer sides at the top and bottom. Fold the left side into the center, then fold the right side into the center. Starting from the top, tightly roll the dough downward towards you into a log shape and then tucking the edges in slightly. Carefully transfer the dough to the prepared bread pan. Cover and allow to proof at room temperature for about 1 hour, or until slightly puffed.

Step 5

After the dough has proofed for 1 hour, preheat the oven to 375℉. Once fully preheated, bake the bread for approximately 40 minutes, or until deeply golden and beautifully risen.

Remove the bread from the oven and carefully lift it out of the pan using the parchment paper overhang. Transfer to a cooling rack and gently slide the loaf off the parchment paper. Allow the bread to cool completely at room temperature before slicing. The loaf will continue to finish baking internally as it cools, so resist cutting into it too soon. Once cool to the touch, slice and enjoy.