“Prepare the Sourdough Starter (the night before)
In a clean jar, combine 25 grams of any wheat-based sourdough starter with 100 grams of water and 100 grams of all-purpose einkorn flour.
Cover and let it sit overnight until it becomes bubbly.
Mixing the Dough
Pour 300 grams of water into a mixing bowl.
Add 200 grams of the active sourdough starter prepared the night before.
Mix in 10 grams of salt (preferably pink Himalayan salt).
Gradually incorporate 540 grams of all-purpose einkorn flour.
Use an offset spatula or a dough hook to mix until combined, leaving some dry bits.
Cover the bowl and let the mixture rest for one hour.
First Fold and Rest
After resting, use a bench scraper to loosen the dough from the bowl and turn it out onto a floured surface.
Perform a series of folds by stretching and folding the dough over itself, adding flour as needed to prevent sticking.
Place the dough back in the bowl, cover, and let it rest for 15-20 minutes.
Second Fold and First Rise
Repeat the folding process on a generously floured surface.
Place the dough into a clean bowl and let it rise for about three hours or until it has increased by 20-30% in size.
Shaping the Dough and Second Rise
Generously flour a baneton (bread proofing basket) and the work surface.
Turn the dough out gently onto the floured surface without adding flour to the top of the dough.
Shape the dough by pulling the edges to the center, then flip it over and use your hands to cup and turn the dough until it feels tight.
Place the dough seam side up into the baneton, cover, and let it rise at room temperature for 1.5 hours.
Preheat the Oven
30 minutes into the second rise, begin preheating the oven to 500°F (260°C) with a Dutch oven inside for one hour.
Baking the Bread
After the dough has finished rising, carefully transfer it onto parchment paper.
Score the top of the dough lightly to allow for expansion.
Place the dough into the preheated Dutch oven, cover, and reduce the oven temperature to 450°F (232°C).
Bake covered for 40 minutes.
Cooling the Bread
Remove the bread from the Dutch oven and let it cool on a rack for two hours before slicing.
Serving and Storage
The bread is ready to be served and can be used for sandwiches, toast, or as an accompaniment to soups.
Store the bread at room temperature for up to two days, then slice and freeze for longer storage.
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