50% Einkorn Sourdough Bread Recipe

Servings slices

Calories 219

Prep Time 25

Cook Time 40

Resting Time 18

Total Time 19 5

INGREDIENTS

Feed Your Starter

15 g sourdough starter healthy, ideally fed within the last 24 hours
75 g water
75 g bread flour

Main Dough

350 g water
160 g active sourdough starter that you made, from above
250 g bread flour
250 g whole wheat einkorn flour
10 g sea salt

Before You Begin

I suggest keeping this dough at room temperature — avoid warm proofing spots. The whole grains and higher starter percentage make fermentation move fast.

Equipment

3/4 L Weck jar for your starter
Tovolo spatula for mixing your starter
Scale
Large mixing bowl or rectangular tub
Bowl scraper
Bowl cover 15% off with code THATSOURDOUGHGAL
Danish dough whisk
Bench scraper
Brod & Taylor Banneton
Parchment paper
Bread lame
Dutch oven $15 off with code REBEKAH15
Thermometer
My favorite bread knife

Instructions

Feed your starter: Before bed, in a 3/4 L Weck jar (or similar-sized glass jar), mix together 15 g sourdough starter and 75 g water. Then, mix in 75 g bread flour until smooth. Loosely cover and let ferment on the counter overnight [10–12 hours at 68–75°F (20–24°C)].
Mix the dough: In the morning, in a large mixing bowl, combine 350 g water and 160 g active sourdough starter. Add 250 g bread flour, 250 g whole wheat einkorn flour, and 10 g sea salt. Using a Danish dough whisk or your hands, mix until no dry flour remains. Bulk fermentation has begun. Cover the bowl and let rest for 30–40 minutes.
Coil folds (beginning 30–40 minutes after the initial dough mix and repeating every 30 minutes for a total of 4 rounds): Wet your hands and slide them under the center of the dough, lift it up, and let the ends fold underneath themselves. Rotate the bowl 90° and repeat, wetting your hands often. Cover and rest between rounds.
Note: This dough ferments quickly. Be gentle during the last round or two of coil folds — by the time you finish the fourth, it may nearly be time to pre-shape, so avoid degassing the dough. Photo note: this was my fourth and final round of coil folds.
Finish bulk fermentation: Bulk fermentation began when we first mixed our dough — we're ready to shape when it has increased in volume, is filled with bubbles, and has minor webbing when you pull on the dough. Stay close — fermentation happens quickly with this dough. Expect about 5.5 hours total at 73°F (23°C), but timing can vary, so pay more attention to visual cues.
Pre-shape: Lightly dust your work surface with flour and dump out the dough. Use your bench scraper to flip it so the smoothest side is facing up.
Push the mass of dough up, around, and back toward you, like a candy cane motion. Continue doing this gently, until you've coaxed the mass of dough into a taut round shape. Let rest, uncovered, for about 10 minutes.
Final shape: Use the caddy clasp technique to easily and quickly shape your dough. For a batard, fold your dough like a book and place it into your floured banneton. For a boule, do a double clasp (folding like a book in both directions), and flip into a floured banneton.
Cold proof: Pinch the seam closed and dust lightly with flour before covering and refrigerating overnight. Ideal cold retard: 12–36 hours. Do not exceed 96 hours.
Score and bake: Preheat oven to 450°F (230°C) convection — or 475°F (250°C) conventional — with a Dutch oven inside.
Transfer the dough to parchment paper or a bread sling, score it, and place it in the Dutch oven. For a blistered crust, add 1–2 ice cubes to the bottom of the Dutch oven.
Bake with the lid on for 25 minutes. Remove lid and bake for 10–15 minutes more, or until golden brown and the internal temperature is 205–210°F (96–99°C).
Cool on a wire rack for at least 90 minutes before slicing.