Master the Art of Einkorn Sourdough Bread

Tips and Techniques from Farmer Drew

Picture this: a crisp morning on the farm, the smell of freshly milled flour hanging in the air, and the promise of a rich, nutty einkorn loaf waiting to be sliced.

Hi there, I’m Drew, your guide through the earthy, satisfying world of artisan baking. Today, I’ll show you how to craft an Einkorn Sourdough Loaf that will take your bread game to the next level.

If you’ve never baked with einkorn before, get ready for a treat!

Einkorn, one of the oldest grains known to humanity, brings a deep, nutty flavor and a tender crumb to your bread. It’s perfect for those who love rustic, old-world bread with character. Paired with Early Bird Farm’s Sourdough Bread Blend—a mix of all-purpose, hard red spring wheat, and dark rye flours—you’ll create a loaf that’s as wholesome as it is delicious.

This recipe combines the precision of artisan techniques with the simplicity of natural ingredients. Along the way, I’ll share tips on fermentation, shaping, and baking to ensure your loaf comes out beautifully every time.

As Alice Waters once said, “Good bread is the most fundamentally satisfying of all foods.” Let’s make something satisfying together.

Ingredients

Starter (Levain):

• 1 tbsp mature sourdough starter
• 50 g Early Bird Farm’s Sourdough Bread Blend
• 50 g lukewarm water

Dough:

• 400 g Early Bird Farm’s Sourdough Bread Blend (a mix of all-purpose, hard red spring wheat, and dark rye flours)
• 100 g einkorn flour
• 10 g fine sea salt
• 325 g water (plus extra for adjustments)
• Levain (prepared above)

Equipment:

• Mixing bowl
• Bench scraper
• Banneton or cloth-lined bowl
• Dutch oven or baking stone
• Razor or scoring tool

Instructions

Step 1: Prepare the Levain

In a small bowl, mix the sourdough starter, 50 g of Early Bird Farm’s Sourdough Bread Blend, and 50 g of lukewarm water. Let it ferment at room temperature for 5-6 hours, or until bubbly and doubled in size. This will be the heart of your loaf—don’t rush it!

Step 2: Mix the Dough

Combine the Sourdough Bread Blend, einkorn flour, and 325 g of water in a large mixing bowl. Stir until just combined, forming a shaggy dough. Cover the bowl and let it rest for 1 hour (this step is called the autolyse).

Step 3: Add Levain and Salt

After the autolyse, add the prepared levain and sea salt to the dough. Using your hands, pinch and fold the dough until all ingredients are evenly incorporated. You should feel the dough becoming smoother and stickier—a good sign!

Step 4: Bulk Fermentation

Let the dough rest at room temperature for 4-5 hours. During this time, perform stretch-and-folds every 30 minutes. To do this, gently lift one side of the dough and fold it over the center, repeating on all four sides. The dough should become airy and slightly puffed by the end of this process.

Step 5: Shape the Loaf

Turn the dough onto a lightly floured surface. Shape it into a round (boule) or an oval (batard), depending on your preference. Place it seam-side up in a floured banneton or cloth-lined bowl. Cover and refrigerate for 8-10 hours for a slow, cold fermentation.

Step 6: Preheat and Bake

Preheat your oven to 475°F (250°C), placing a Dutch oven or baking stone inside to heat. Once preheated, carefully transfer the dough onto a piece of parchment paper. Score the top with a razor or scoring tool to allow for controlled expansion during baking. Place the dough into the hot Dutch oven (or directly onto the stone) and bake:

• Covered: 20 minutes
• Uncovered: 20 minutes or until the crust is deep golden brown

Step 7: Cool Completely

Remove the loaf from the oven and transfer it to a wire rack. Let it cool completely before slicing—this allows the crumb to set properly.

The Sensory Joy of Einkorn Sourdough

As you slice into your Einkorn Sourdough Loaf, notice the rustic, golden crust that crackles under the blade.

The interior reveals a soft, tender crumb dotted with airy pockets—a hallmark of excellent fermentation. Take in the nutty aroma with hints of caramelized wheat, a sensory reminder of einkorn’s ancient heritage.

For best results, serve slightly warm or at room temperature. Pair it with creamy butter, a drizzle of honey, or a tangy cheese to complement its earthy flavors.

This loaf isn’t just bread—it’s a celebration of tradition and craftsmanship.

Artisan Baking Tips:

• Use filtered water to avoid impurities affecting fermentation.
• For a darker crust, mist the loaf with water before baking.
• Experiment with add-ins like seeds or herbs to create your signature loaf.

Einkorn FAQs

A Loaf Worth Sharing

Baking with einkorn flour isn’t just a culinary adventure—it’s a journey into the heart of tradition. This Einkorn Sourdough Loaf combines wholesome ingredients with time-honored techniques to create something truly special.

Whether you’re savoring it fresh from the oven or sharing slices with loved ones, this bread embodies the values of patience, care, and craftsmanship.

Try the recipe today and discover the joys of working with ancient grains. Don’t forget to share your baking triumphs with us on Instagram by tagging #EarlyBirdFarm.

Let’s inspire a community of artisan bakers together!

Einkorn Sourdough Loaf

Crafted with Early Bird Farm’s Sourdough Bread Blend, a mix of All-Purpose Flour, Hard Red Spring Wheat Flour, and Dark Rye Flour, this loaf highlights the nutty richness of einkorn flour. Perfect for artisan bakers seeking a tender crumb and rich crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 15 hours hrs

Course Bread

Cuisine Artisan Baking

Servings 1 loaf

Equipment

• Mixing Bowl
• Bench Scraper
• Banneton or cloth-lined bowl
• Dutch oven or baking stone

Ingredients

  

1x2x3x

Starter (Levain)

• 1 tbsp mature sourdough starter
• 50 g Early Bird Farm’s Sourdough Bread Blend
• 50 g lukewarm water

Dough

• 400 g Early Bird Farm’s Sourdough Bread Blend A mix of All-Purpose Flour, Hard Red Spring Wheat Flour, and Dark Rye Flour
• 100 g einkorn flour
• 10 g fine sea salt
• 325 g water plus extra for adjustments
• Levain (prepared above)

Instructions

 

• Mix the sourdough starter, flour, and water to prepare the levain. Let it ferment at room temperature for 5-6 hours, or until bubbly and doubled in size.
• In a large mixing bowl, combine the flours and water. Stir until just combined (shaggy dough). Cover and let rest for 1 hour (autolyse).
• Add the prepared levain and salt to the dough. Mix by pinching and folding the dough until well incorporated.
• Let the dough rest at room temperature for 4-5 hours, performing stretch and folds every 30 minutes. The dough should increase in size and feel airy.
• Gently turn the dough onto a floured surface. Shape into a round or batard and place it seam-side up in a banneton or cloth-lined bowl. Cover and refrigerate for 8-10 hours.
• Preheat the oven to 475°F (250°C) with a Dutch oven or baking stone inside. Carefully transfer the dough onto parchment paper, score with a razor, and bake covered for 20 minutes. Remove the lid and bake another 20 minutes until deep golden brown.
• Let the bread cool completely on a wire rack before slicing.

Video

Notes

Watch the ‘How-to Create Sourdough‘ video for expert tips on starter care and dough handling. For added flavor, consider incorporating seeds or herbs.

Keyword Artisan Recipe, Einkorn Bread, sourdough

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