Fresh Milled Sourdough Einkorn Bread
A rustic, naturally fermented loaf made with freshly milled einkorn flour. This ancient grain sourdough bread has a tender crumb, gentle tang, and rich, old-world flavor.
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Servings: 1 loaf
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Equipment
- 1 Large bowl
- 1 banneton basket or bowl lined with towel
Ingredients
- 3 ½ cups fresh milled einkorn flour
- 1 cup active sourdough starter 100% hydration
- ¾-1 cup warm filtered water
- 1 ½ teaspoons sea salt
- 1 tablespoon honey or maple syrup optional
Instructions
Mix Dough:
- In a large bowl, combine sourdough starter, water, and honey. Stir in einkorn flour and salt until a soft, slightly sticky dough forms.
Autolyse:
- Cover and let rest for 30 minutes to hydrate the flour.
Stretch & Fold:
- Perform gentle stretch-and-folds every 30 minutes for 2 hours (3–4 sets total).
Bulk Ferment:
- Cover and ferment at room temperature for 6–10 hours, until slightly risen and airy.
Shape:
- Gently shape into a round or oval loaf. Place seam-side up in a floured banneton or towel-lined bowl.
Final Proof:
- Proof at room temperature for 1–2 hours, or refrigerate overnight for deeper flavor.
Bake:
- Preheat Dutch oven to 450°F (230°C). Score dough, place into hot Dutch oven, cover, and bake 25 minutes. Uncover and bake another 15–20 minutes until golden and internal temperature reaches 200–205°F.
Cool:
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Einkorn absorbs less water than modern wheat; start with lower hydration.
Handle gently: do not aggressively knead.
Best sliced once fully cooled to set crumb.
Store at room temperature 2–3 days or freeze for longer storage.
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