Einkorn Sourdough Artisan Bread

A classic artisan loaf can be made to taste even better with Jovial's Einkorn wheat flour. If you do not have a Sourdough Starter already, you can find the recipe for that in our recipe section too. If your starter is new, it may take many tries at baking to get a great loaf, but if you persevere, you will be so satisfied with the results. Baking with sourdough makes the bread more digestible, not to mention adds wonderful flavor.

Making the Sourdough Levain

1. Dissolve starter in water.
2. Beat in flour with a fork until you have a paste similar to thick pancake batter.
3. Add mixture to a large glass container that you can add a few cups of water to tomorrow, and seal with lid and/or plastic wrap.
4. Let stand at room temperature for 6 to10 hours.

Making the Bread

1. Add un-sifted flour to a large mixing bowl.
2. Mix in salt.
3. Pour some of the warm water in the levain to loosen it.
4. Add the levain to the large mixing bowl with a spatula along with the remaining water.
5. Einkorn is best when kneaded briefly by hand. However, if you use a standing mixer, use a low speed. With either method, form a ball of dough that is firm, adding only enough flour to make it less sticky. Note that einkorn bread dough is stickier than regular wheat dough.
6. Place in a covered ceramic bowl in a dark place to rise.
7. After 20 minutes, turn the dough to activate the leavening process. To turn the dough, flatten it on a countertop and fold in each corner as shown in the pictures that follow, kneading it back into a ball and placing it back in the bowl. This should be done 3 times in the first hour, at 20 minutes, 40 minutes, and 60 minutes. As you starter matures, this process is not so essential.
8. Let the dough rise at room temperature for 2-10 hours until it has visibly risen and expanded by about 40%.  Poke the dough with your finger gently and the dough should slowly spring back but not completely. If your sourdough starter is new or it is cold in your kitchen the time it takes to rise will vary.
9. Form your loaf by rolling and tucking the dough into the desired shape.
10. Preferably, place the loaf in a 100% linen cloth dusted with flour, and then in a lined basket that is the desired shape of your loaf. Remember to place the good side (the one without the folds) down so when you flip it out of the basket, it will be facing up in the oven. Let the loaf rise again for 1 hour.
11.  Place a Dutch oven (5 Quart minimum) with the lid on in the oven. Preheat the oven to 500°F for at least 30 minutes or up to an hour.
12. Remove the preheated Dutch oven from the oven and remove the lid. Have a sharp knife or baker’s razor ready then lift the linen cloth and loaf out of the basket and carefully flip the loaf into the Dutch oven.
13. Slash the top to help the dough expand properly during baking, replace the lid and place on the middle rack.
14. Reduce the oven temperature to 450°F and bake for 40 minutes. At this point, you can remove the pot from the oven and take off the lid. If you like your loaf darker, return the uncovered pot to the oven for 5 to 10 minutes.
15. Remove from the oven and allow to cool completely for at least 2 hours before slicing.