Einkorn Sourdough Bread

5 from 5 votes

This Einkorn Sourdough Bread has a crisp, golden crust and a soft, fluffy interior that can be made in just one day. With its rich, nutty flavor and higher nutritional value, it’s a wholesome upgrade to your everyday loaf.

Prep Time15

Cook Time40

Rise Time6

Total Time6 55

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

400 grams einkorn whole grain or einkorn all-purpose flour 3¼ cups
100 grams bread flour ¾ cup
300 grams water 1 ¼ cup
150 grams sourdough starter ⅔ cup
10 grams salt 1½ teaspoons

Instructions

Mix the dough: With a danish dough whisk, hands, or large spoon mix together active starter, water, and salt in a 2 quart container with straight sides or a medium clear bowl. Add the einkorn flour and bread flour and mix until the dough is shaggy and the flour is incorporated. The dough will be sticky. Cover with a lid or dinner plate so the dough doesn't dry out and let sit for 30 minutes in a a warm spot. For a similar timeline as listed below keep the dough temperature at 75℉.
300 grams water, 150 grams sourdough starter, 10 grams salt, 400 grams einkorn whole grain or einkorn all-purpose flour, 100 grams bread flour
Stretch and folds: Perform two sets of stretch and folds with 30 minutes between each set. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
First Rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise. At a dough temperature of 75 degrees Fahrenheit my dough is ready in 4 hours from the time it is mixed.
Shape: Dump the dough onto an unfloured surface and pull the dough towards the middle into a ball and then flip it over. Cup your hands around the dough and rotate counter- clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in an 8-10 inch banneton basket or floured bowl with a tea towel for the second rise. Cover with something that will keep the moisture in. See the video tutorial in the blog post.
Opt 1 Final Rise Refrigerator Method (my preferred method)- Place the dough in the fridge overnight for 8-12 hours. Bake the dough directly from the fridge.
Opt 2 Final Rise Counter Method– Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the "poke" test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheats.
Preheat: Preheat the oven and dutch oven to 450℉.
Bake: Flip the dough onto parchment paper or silicone bread sling and score the bread with a bread lame or sharp knife about a quarter inch deep at a 45 degree angle on one side of the dough following the curvature of the loaf. Bake the bread for 25 minutes with the lid on. Take the lid off and bake for another 15 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through.
Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing. The bread should sound hollow when you knock on the bottom after coming out of the oven, this will tell you the bread is cooked through.

Notes

For 10% off your first order at Grand Teton Ancient Grains use code countryroadssourdough.
For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.
Timing will depend on the temperature of your dough and the activity level of your starter. Watch your dough versus the clock. See the blog post for a sample schedule.
Just a heads-up—einkorn sourdough bread feels very different than my same-day sourdough bread recipe. Einkorn has a weaker gluten structure, so the dough is stickier, more delicate, and can tear more easily. Don’t worry—it’s totally normal and still bakes up beautifully even though the loaf doesn't rise as tall.
Use all-purpose einkorn for a lighter, fluffier loaf—or go with whole grain einkorn if you want extra nutrients and a richer, nuttier flavor.
Use damp hands when working with the dough.

Nutrition