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