This einkorn sourdough loaf is light, soft and has a nice thin crust. Using sourdough starter and einkorn wheat gives you a delicious loaf of bread that is easy to digest.
Whole Grain Einkorn Sourdough Bread
- 2 tablespoons (25 g) sourdough starter
- ½ cup + 2 tablespoons (145 g) warm water, 100°F
- 1½ cups (144 g) jovial Whole Grain Einkorn Flour or ¾ cup (144 g) jovial Einkorn Wheat Berries, ground into flour
- In a medium glass bowl dissolve starter in water.
- Beat in flour with a fork, pressing and mixing until the flour and water have mixed together completely.
- Cover with a lid or plastic wrap and let stand at room temperature for 8-12 hours in a dark place.
- Mix together flour and salt in a large mixing bowl.
- Add warm water to the preferment to loosen, then pour over the flour.
- Mix all of the ingredients together with a stiff spatula or an Einkorn Kneading Tool until the flour is mixed well, forming a wet and sticky ball of dough. Let rise in a covered bowl in a dark place.
- If your sourdough is new, you should turn the dough three times the first hour every twenty minutes to help the leavening get started.
- If your sourdough is mature, you can turn the dough just once after the first hour.
- You can turn the dough right in the mixing bowl by flattening, then folding each of the flour sides over like you are making an envelope. Then use a little more flour to form a ball.
- Let dough rise a total of three hours before forming the loaf. The dough does not double in size. In the summertime, when the temperature is above 70, we only let the dough rise for two hours.
- Shape your loaf and put it in a loaf pan or proofing basket to rise for 1 hour before baking in preheated oven at 425ºF for 40 minutes, rotating the loaf after 20 minutes of baking. Again, use your best judgement for the proofing times. If your starter is not mature, this step might be a little longer. If it is warm summer day, 30-45 minutes might be all you need. Let cool for one hour before slicing.