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Ancient Grain Einkorn Sourdough Bread Recipe

Sourdough ancient grain loaf using 100% Einkorn!
Keyword ancient grain, einkorn, einkorn sourdough
Prep Time 7 hours
Cook Time 40 minutes
Servings 1 Loafs

Equipment

  • 1 Mixing Bowl (nonmetallic)
  • 1 Dutch Oven
  • 1 Mixing utensil (nonmetallic) (a stiff spatula works well)
  • 1 Scoring utensil
  • 1 Kitchen Scale (make sure it's set to grams)
  • 1 Grain mill (optional)

Ingredients

  • 1.5 cups Refreshed, bubbly 100% einkorn starter -refresh your starter the night before if beginning your bread in the morning, or the morning of if beginning your bread in the afternoon
  • 300 grams  Filtered lukewarm water
  • 600 grams Whole grain einkorn flour -we grind grains fresh with our Nutrimill!
  • 2 teaspoons salt

Instructions

  • Place a large nonmetallic mixing bowl on a kitchen scale. Tare scale to 0.
  • Add Einkorn starter to bowl. Tare scale to 0 with bowl on top, then add 300 grams of water. Combine starter and water with a nonmetallic mixing utensil.
  • Tare scale to 0 with bowl on top. Add Einkorn flour until scale reaches 600 grams.
  • Combine ingredients until thick dough is formed. Cover bowl with plate and let rest 30 minutes.
  • Stretch and fold dough 10-15 times or until rounded. Cover bowl with plate and let rest 30 mintues. Repeat this step 2 more times. Each time, the gluten will be stronger and you will be able to stretch a little bit more without the dough breaking.
  • After the third stretch and fold, cover with plate and let ferment for 5 hours at room temperature.
  • After 5 hours, stretch and fold dough into a tight ball and place seam-side down on parchment paper. cover with a large bowl and let rest 1 hour at room temperature.
    (Alternatively, you can place dough ball seam-side down into a well floured bowl or proofing basket, cover, and let rest in the refrigerator for a few hour or overnight. With this method, you will have a slow rise and a more firm dough, which will enable you to create and nicer looking scoring pattern. The bread may also rise slightly more. With this method you do not need parchment paper because the dough is firm enough to pick up.)
  • When ready to bake, place dutch oven with lid in middle oven rack and preheat oven to 450 °F
  • Once the oven is preheated, place dough seam side down into hot dutch oven, and score dough about 1/4 inch deep in an X, a square, or other preferred pattern.
  • Carefully place the hot lid on the dutch oven and place in preheated oven. Bake for 40 minutes.
  • Remove from oven and either remove by picking up with parchment paper or by turning the load out of the dutch oven. Let rest at least 20 minutes before slicing.
  • Slice and enjoy!