Fresh Milled Einkorn Sourdough Bread
This homemade einkorn sourdough bread is made with fresh-milled flour and is soft on the inside while boasting the perfect crispy outer crust. Make this recipe in a Dutch oven or on a baking tray. Perfect for pairing with a hearty dinner, or just to enjoy on its own!
Servings 16 slices
Calories 167kcal
Cost $5
Equipment
- 1 Dutch Oven (optional)
Ingredients
- 5 1/2 cups einkorn flour (freshly milled) (627g)
- 1 cup sourdough starter, active and stirred before measuring (175g)
- 1 3/4 cups water (445g)
- 1 tsp salt
Instructions
- Combine flour, water, and starter by hand into a shaggy dough. Let sit at room temperature for 1 hour.
- Sprinkle with salt and use a pinching motion to work the salt into the dough.
- Using wet hands, grab half the dough and stretch as far as it will go without breaking away from the ball. Fold over the ball. Rotate the bowl ¼ turn, stretch and fold. Repeat 2 more times until the ball has been stretched and folded 4 times total. Cover and let sit for 30 minutes. Repeat the fold and stretch method with a 30-minute way between each effort, until the dough has been stretched a total of 4 times. NOTE: At no point should you punch down the dough. You want the air bubbles.
- Cover the dough in the bowl and let it ferment for 2 hours at room temperature. Next, place the covered dough bowl in the fridge for 12 to 18 hours.
- Remove from fridge and let the dough come to room temperature for 1 hour. NOTE: If you are not using einkorn, divide the dough into 2 balls. Flour the top of the dough and use a scraper and/or wet hands to flip the dough over. Stretch 1/3 of dough out and fold over. Repeat with the other 3rd. Fold ends up and pinch to form a ball. Place dough, seam side up into a cloth-lined and floured bowl to proof. Let rise for 2 hours, covered, in the fridge.
- Place a Dutch oven into a cold oven and preheat to 450°F for the last 30 minutes of dough rise time.
- Remove the dough from the fridge and flip it onto a piece of parchment paper. Gentle remove any parts of the cloth that are stuck to the dough. Slash the top of the dough with a sharp knife in the desired pattern. Remove the lid of the Dutch oven and place parchment and bread inside.
- Replace the lid on the Dutch oven and bake for 30 minutes. Remove the lid and bake for another 10 minutes to brown the top of the bread.
- Thump the top of the bread, if it sounds hollow, it’s ready! Allow to cool for at least an hour on a rack or cutting board before cutting.
Notes
Ingredients Overview
- Flour - We use freshly milled einkorn flour for this recipe. You can also use whole wheat einkorn that comes already ground, or you can mill any other type of wheat you'd like. Please note that the finer the flour, the better the finished results will be! Don't worry about sifting, just grind it finely with your mill or blender/food processor. We like to use a Vitamix for very fine flour.
- Starter - You can use an all-purpose starter or one that has been fed with freshly milled flour. It doesn't have to be an einkorn starter, just any well-established starter will do. However, a 100% hydration starter works best for this recipe. If your starter is NOT a 100% hydration starter, feed it according to these ratios for creating a 100% hydration einkorn starter before making the recipe.
- Salt - We use various types of sea salt and prefer the taste over table salt, but you can use what you have on hand.
Common Questions
Can I achieve a crispy crust on my sourdough bread without a Dutch oven?
Yes! If you don't have a Dutch oven, you can still get that authentic sourdough crust by using a preheated baking stone or sheet pan. Place the stone or pan in the oven during preheating, then transfer your shaped dough onto it for baking. Create steam by spraying water into the oven during the initial baking stage for a crispy crust.
Can I add other ingredients like seeds or herbs to this sourdough bread recipe?
Absolutely! You can customize your sourdough bread by adding ingredients like seeds (sesame, poppy, sunflower) or herbs (rosemary, thyme) during the stretch and fold process! Keep the total quantity of additions to a max of 1 cup to avoid breaking up the dough too much.
How do I know when sourdough bread is fully baked?
A fully baked sourdough bread will have a golden-brown crust, sound hollow when tapped on the bottom, and reach an internal temperature of around 200-210°F (93-99°C). Test from the bottom if using a thermometer to keep the top of the bread beautiful. Allow the bread to cool completely before slicing for best results.
Can I freeze sourdough bread for later?
Yes, sourdough bread freezes well! This allows you to bake in bulk and enjoy the bread later, instead of having to bake every day, or multiple times a week. Once fully cooled, wrap the bread tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. Thaw at room temperature or reheat slices in a toaster or oven when ready to eat.
Nutrition
Serving: 1slice | Calories: 167kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Sodium: 439mg | Potassium: 0.1mg | Fiber: 5g | Calcium: 1mg | Iron: 2mg