Einkorn Sourdough Bread recipe is soft, chewy, hearty, long fermented and delicious! I love a fluffy white sourdough bread loaf… But I’ve been wanting something delicious that is made with whole grain…. And here it is!
Whole grain flours have so much more rich flavor than all purpose or bread flour does… And when they’re soured with sourdough, you unlock all that satisfying texture and flavor to enjoy.
Einkorn Sourdough Bread
Einkorn sourdough bread is a delightful twist on the classic loaf, offering a unique flavor profile and a satisfying texture. Crafted from ancient Einkorn wheat, this bread has a rich history dating back thousands of years… Its naturally fermented sourdough process imparts a tangy, complex taste.
Einkorn flour, derived from one of the world’s oldest cultivated grains, provides a gentle gluten structure. And the slow fermentation of sourdough further breaks down complex carbohydrates, for a bread that’s flavorful and nourishing.
Learn more about Einkorn here!
Key Ingredients & Why They’re Key
Whole Grain Einkorn Flour: This is the heart of this bread! Einkorn brings a nutty sweetness and a unique texture that sets this loaf apart. I prefer fresh ground for its superior flavor, but store-bought works too. I’ve also found that for a higher rise and fluffier texture, a blend of einkorn with bread or all-purpose flour is a great option… It gives you the best of both worlds! I enjoy the flavor of the 100% einkorn, but I have learned that some people prefer a lighter loaf.
Warm Water: Warm water is crucial for activating the sourdough starter and hydrating the einkorn flour. It helps the dough come together smoothly and promotes proper fermentation. I always aim for warm, not hot, to avoid damaging the starter. I’ve learned over time that the temperature of the water really impacts the rise time of the loaf.
Sourdough Starter: This is what gives this bread its signature tang and that beautiful, airy crumb. Using a mature, active starter is key for a good rise and a complex flavor. I’m currently using my regular all-purpose flour starter, but I’m excited to experiment with an einkorn starter in the future. I believe that an einkorn starter will add a depth of flavor that will be amazing. I have learned that a healthy sourdough starter is the most important part of sourdough baking.
My Tips & Tricks for Einkorn Sourdough Success
The Autolyse Advantage: For this Einkorn sourdough bread, I always start with an autolyse. This step allows the flour to fully absorb the warm water, which makes the dough much easier to handle and results in a lighter, fluffier loaf. I’ve learned that skipping this step leads to a denser, less airy bread. 😉
Mixing and the First Rise: After the autolyse, I add the sourdough starter and salt, mixing until everything is well combined. Then, it’s time for the first rise. I place the dough in a warm spot, covered with a damp towel, and let it rest for an hour or two. I’ve found that a warm spot really helps the rise, especially with einkorn! I let it rise on my oven with the pilot lights on, because it’s always warm there.
Stretch & Folds – Building Strength: Stretch and folds are my secret weapon for developing strength in the delicate einkorn gluten. I gently stretch and fold the dough on all sides every hour, repeating the process at least four times throughout the day. This creates a beautiful, even crumb and a well-structured loaf…. I wet my hands before grabbing the dough to help prevent sticking to my fingers as much.
Final Shaping and the Overnight Chill: For final shaping, I lightly flour my work surface and gently form the dough into a boule. Then, it goes into a floured banneton or proofing basket, dusted with flour, and covered with a clean towel. The overnight refrigeration is crucial! It allows the flavors to develop and makes the dough easier to score. I have learned to flour my banneton basket generously so this loaf doesn’t stick. 😉
Scoring & Baking with a Dutch Oven: Preheating the Dutch oven is essential for creating that crispy crust and oven spring. I score the top with a sharp razor blade, then lift it by the parchment paper beneath and carefully place it into the hot Dutch oven. Scoring is important, or the bread will burst at a weak point. I’ve tried sharp knives, but I think a good razor blade is the best scoring tool. Baking with the lid on for the first 25 minutes traps steam, creating a moist environment for the bread to rise. Then, removing the lid allows the crust to brown beautifully.
Cooling and Enjoying: Finally, let the bread cool completely on a wire rack before slicing. If you cool completely before slicing it allows the crumb to set and prevents a gummy texture… It’s so hard to wait, but it’s worth it! And, warm sourdough is much harder to slice, but I still do it sometimes.
Let me know what you think!
If you use this recipe, I’d really appreciate a start rating, or review in the comments below… If you have any questions, let me know in the comments below too!
Einkorn Sourdough Bread Recipe – 90%
Ingredients
- Starter Ingredients: 1.5 tablespoons active starter
- 1 cup flour
- 8 tablespoons water.
- Dough Ingredients: 1 1/4 cup active sourdough starter 250 grams
- 1 1/4 cup warm water 315 grams
- 4 cups all purpose flour or fresh ground (530 grams)
- 1.5 teaspoons salt 7.5 grams
Instructions
- Make your Sourdough Starter levain: Add 1.5 tablespoons of active starter to a mason jar with 1 cup flour (I used all-purpose but you can use einkorn too) and 8 tablespoons warm water. Mix well, cover, and let it rise in a warm spot. The starter is ready to use when it has doubled in size.
- Autolyse – Add flour and water to a large mixing bowl. Mix together till all combined. Cover with a damp clean towel and let it sit at rom temperature for 1 hour.
- Make the Dough – Add sourdough starter, and salt, mix till well combined, cover it with a damp, clean towel.. And set ti in a warm spot for 2 hours, till it has risen.
- 4 Sets of Stretch & Folds: Remove towel. Grab one side of the dough, stretch it up 5-6 inches, and fold it over the top. Turn the bowl 90 degrees and grab another side of the dough, stretch it up 5-6 inches and fold it over the rest of the dough. Turn the bowl 90 degrees and repeat the stretch and fold process on all 4 sides of the bowl. Cover the dough with a clean damp towel, set it in a warm place to rise for an hour. Then repeat the stretch and folds on all 4 sides of your dough. Cover, rise 1 hour, and repeat this stretch and fold process 4 times, resting 1 hour between each.
- Shape & Refrigerate: After all 4 stretch and fold sessions (with 1 hour rests between them) are done, turn the dough out onto a lightly floured surface. Stretch dough out to a 5×7 inch rectangle shape. Start from a 5 inch side and roll the dough up. Then fold the sides in to create a boule. Build tension by pushing the boule back and forth on the counter creating a tight surface.
- Flour a tea towel lining banneton or rising basket. Place boule inside, pinch ends together if needed. Dust the top with flour, and cover it with a clean towel. Place your covered dough boule into the refrigerator overnight to long ferment.
- Preheat your Dutch oven, inside your regular oven to 425 degrees F.
- Score Top: Turn cold dough boule out onto a 20 inch long piece of parchment paper. Use a sharp razor or knife to score the top.
- Bake: Lift the dough by the ends of the parchment paper into the hot Dutch oven, place the lid on top. Bake at 425 with the lid on for 25 minutes. Remove the lid. Continue baking without the lid for 25 minutes till browned.
- Remove from the oven, cool… And enjoy!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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