How to Make Einkorn Sourdough Bread
This recipe guide will walk you through on how to make this beginner's Einkorn Sourdough Bread!
What is Einkorn?
Einkorn is an ancient wheat that's been cultivated for thousands of years. It's not been hybridized like modern wheats and many claim it has special health benefits.
•Bread Flour •Einkorn Flour •Salt •Sourdough Starter •Water You can use any active sourdough starter or an einkorn sourdough starter if you have one!
Mix the bread and einkorn flours together in a bowl. Then, pour in the water and mix until hydrated. Set aside for 30 minutes.
Pour in the sourdough starter, mix, and rest for 30 minutes. Then, mix in the salt thoroughly by stretching and folding the dough.
3. Bulk Fermentation
Place the dough in a warm location to bulk ferment for 4 to 5 hours. During this time, perform about 5 sets of stretch and folds to strengthen the dough.
When to End Bulk Fermentation
Bulk fermentation for this dough is complete when the dough rises about 75%, has lots of bubbles, and is domes in the bowl.
Use a bench scraper to shape the einkorn bread dough. Place it into a banneton or proofing basket.
5. Overnight Proof
Cover and place into the refrigerator overnight and up to a day. The overnight proof will improve flavor and will slow down fermentation.
Preheat the oven at 500ºF for an hour. Score the dough on a piece of parchment paper with a sharp blade. Place into a Dutch oven and cover with the lid.
Bake at 500ºF (260ºC) for 20 minutes. Remove the lid, turn down the temperature to 450ºF (232ºC) and bake for 15 minutes until the crust sets.
Cool & Enjoy!
Allow the einkorn sourdough bread to cool for an hour before slicing. Then, cut and enjoy this delicious and nutritious loaf!
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