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How to Make Artisan Einkorn Sourdough Bread

Learn how to make beautiful and delicious Artisan Einkorn Sourdough Bread with just a few ingredients. This bread is higher in protein than your typical sourdough due to the use of einkorn, the original wheat, but the gluten structure is weaker, making it easier to digest. Slightly nutty with a tender texture, you are sure to enjoy this amazing sourdough bread!
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Prep Time 25 minutes
Cook Time 35 minutes
Fermenting Time 11 hours
Total Time 12 hours
Servings 12 slices
Calories 170 kcal

Ingredients
  

  • 250 grams Einkorn Flour whole grain
  • 250 grams All-purpose Flour unbleached
  • 365 grams Water 1.5 cups
  • 60 grams Fed sourdough starter 1/4 cup
  • 10 grams Salt Himalayan or Celtic
  • 55 grams Honey 3 tbsps

Instructions
 

Mix Ingredients

  • Mix dry ingredients in a bowl.
  • Whisk together water, honey and active starter in a liquid measuring cup. Add to dry ingredients.
  • Mix the dry and wet ingredients together with wet hands until no dry flour remains. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour.

Bulk Ferment & Stretch & Folds

  • After an hour, begin the stretch-and-folds. Grab one side of the dough and stretch it over to the other side, turning the bowl 90 degrees and repeating until you feel resistance in the dough. Cover the bowl with plastic wrap and wait 15 minutes before doing another set of stretch-and-folds. Do a total of 3 - 6 sets, depending on how much time you have.

First Shaping

  • After completing the stretch-and-folds, transfer the dough onto a lightly floured work surface. Fold the dough over itself a few times and then flip it over. Shape it into a rough ball and sprinkle a little flour over it.

Bench Rest

  • Leave the dough to "rest" on the work surface for 15 minutes in preparation for the final shaping.

Final Shaping

  • Generously flour a linen or tea towel-lined banneton basket with flour (gluten-free flour works best to prevent sticking).
  • Fold one edge of your sourdough into its middle. Repeat for the opposite side, and then do the same for the perpendicular sides.
  • Flip the dough over and gently rotate it while tucking the edges beneath it to build surface tension.
  • Once the dough is shaped into a ball, gently flip it into the floured banneton, with the smooth side of the dough facing down.

Basket Proofing

  • Cover the banneton basket with a clear plastic bag, pushing the air out before sealing it.
  • Allow the dough to sit at room temperature for 30 minutes to 3 hours. If the dough is more slack and giggly with visible surface bubbles, shorten the time to 30 - 60 minutes or put it directly into the fridge. If the dough is still quite firm with no visible bubbles, leave it out for 2 or 3 hours if your kitchen is colder (21 degrees or lower).

Cold Proofing

  • Transfer your banneton to the fridge for 8 - 12 hours. If you notice during cold-proofing that the bag is inflated and the dough has expanded noticeably, bake it as soon as possible as this can indicate over-fermentation.

Baking

  • Preheat a Dutch oven with the lid on at 525 F for 30 - 60 minutes.
  • Once the Dutch oven is ready, remove the banneton from the fridge and gently flip the sourdough onto a square of parchment paper larger than the dough.
  • Score your dough with a bread lame and place your sourdough into the hot Dutch oven, carefully lowering it in by the corners of the parchment. Cover with the lid and place back in the oven.
  • Lower the oven temperature to 475 F and bake for 20 minutes.
  • After 20 minutes, remove the lid of the Dutch oven and lower the temperature to 425 F. Bake for another 15 minutes.
  • Once baking is completed, transfer the bread to a cooling rack, allowing it to cook for a few hours before cutting into it.
  • Enjoy!

Notes

  • Einkorn ferments more quickly than all-purpose flour, so keep an eye on your dough while it's fermenting to prevent over-proofing.
  • This loaf will not rise as high as one made with 100% all-purpose flour due to einkorn's weaker gluten structure, but it will have a beautiful golden crust and tender crumb.
  • If your sourdough is not holding its shape, try decreasing the hydration the next time you make it by adding 30 grams more flour.  Remember to also use a strong, active starter.
  • The flavour of this loaf may be less tangy due to the einkorn flour, but will have a slightly sweet and nutty flavour. 
Keyword Artisan Bread, Artisan Sourdough, Baking with Einkorn, Bread Baking, Cold Proofing, Einkorn Flour, Einkorn Sourdough, Healthy Bread, Healthy homemade bread, Naturally fermented bread, No-knead Bread, Nutritious sourdough bread, Rustic Bread, Stretch and Fold, Whole Grain Bread