How to Make an Einkorn Sourdough Boule
When it comes to bread, this Einkorn Sourdough Boule is a true representation of everything I have worked for with einkorn, and this is by far, my favorite recipe. This delicious bread is the crispy, artisan-style bread that everyone is wowed by, and it is absolutely possible for you to make it, even if you have never baked bread before or worked with a sourdough starter. It may seem like too much of a challenge, since einkorn can be difficult to work with, but our new video series, Mastering Einkorn Sourdough Baking, will take you through the process—from starter to levain, to artisan bread—and you will find true satisfaction in making homemade bread. Baking bread with traditional sourdough and nature’s original wheat, what could be more nourishing and delicious?
Einkorn Sourdough Boule
- 1 batch Sourdough Levain or Yeast Levain
- 1⅓ cups (315 g) warm water, at 100°F”
- 5 cups (600 g) all-purpose einkorn flour, plus more for dusting
- 1½ teaspoons fine sea salt
- Transfer levain to a large bowl. Add water and mix with a stiff spatula or Einkorn Kneading Tool to break up levain.
- Add flour and sprinkle salt on top. Set the levain in a medium bowl. Mix for less than a minute until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.
- Scrape around the edges of the bowl to loosen the dough. Lightly flour a work surface and transfer the dough to it. Turn the dough by stretching the dough into a square, then folding in each corner to the center. Fold in half, then transfer back to the bowl and cover the bowl with a plate. Let rest for 15 minutes. Turn two more times, letting the dough rest for 15 minutes after the second turn.
- Transfer the dough back to the bowl and cover tightly with plastic wrap. Let the dough rise for 3 to 5 hours, or until it has risen by 30%.
- To shape the loaf, transfer the dough to a lightly floured surface. Pull up the corners of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Turn the dough over so the seam side is on the counter. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
- Heavily dust an 8½-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or plastic wrap and let proof at room temperature for 60 to 90 minutes. Alternatively, you can proof the loaf in a colander, lined with a linen couche, dusted with flour.
- Place a Dutch oven (5 Quart minimum) with the lid on in the oven. Preheat the oven to 500°F for 1 hour.
- Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake to center it. Cover and place in the oven. Slash the top of the loaf.
- 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.
- Carefully transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing. Store at room temperature for up to 3 days, in an open plastic bag after the first day, or freeze for up to a month, then defrost at room temperature.
You can also use this same process to make a Whole Grain Sprouted Sourdough Boule.
We hope these videos will give you an extra boost of confidence and the knowledge to begin your own sourdough baking journey. Also view our previous lessons: Lesson 1: Einkorn Sourdough Starter and Lesson 2: Einkorn Sourdough Levain.
Best of luck, and stay tuned for Lesson 4: Einkorn Sandwich Loaf, As always, feel free to call us here at the office or write to us at firstname.lastname@example.org with any questions. For more bread recipes, order your copy of Carla’s cookbook: Einkorn: Recipes for Nature’s Original Wheat.