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.
Einkorn Sourdough Artisan Bread
- 2 tbsp. (25g) einkorn sourdough starter
- ½ cup (118g) warm water
- 1 cup (120g) jovial All-Purpose Einkorn Flour
- all of the pre-ferment from above
- 5 cups (600g) jovial All-Purpose Einkorn Flour
- 1 cup + 3 tbsp. (278g) warm water
- 1 tsp. (6g) sea salt
InstructionsMaking the Pre-ferment
- Dissolve starter in water.
- Beat in flour with a fork until you have a paste similar to thick pancake batter.
- 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.
- Let stand at room temperature for 12 hours.
- Add un-sifted flour to a large mixing bowl.
- Mix in salt.
- Pour some of the warm water in the pre-ferment to loosen it.
- Add the pre-ferment to the large mixing bowl with a spatula along with the remaining water.
- 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.
- Place in a covered ceramic bowl in a dark place to rise.
- 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.
- Let the dough rise at room temperature for 2-10 hours until is has nearly doubled in size. If your sourdough starter is new or it is cold in your kitchen the time it takes to rise will vary.
- Form your loaf by rolling and tucking the dough into the desired shape.
- 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.
- Preheat the oven to 425°F, and place an empty baking tray inside for 15 minutes.
- Have a sharp knife or baker’s razor ready, and after the 15 minutes have passed, flip the loaf out of the basket and onto the baking tray.
- Slash the top to help the dough expand properly during baking, and bake on the middle rack for 40 minutes, rotating it after 20 minutes. Don’t be alarmed if the crust gets really dark – that means you will have the best quality crumb. If you like a lighter crust, experiment later with another loaf at a lower temperature and compare.
- Set on a rack to cool for at least one hour before slicing. Your loaf might be compact on the first try, but will get lighter as your starter gains strength.
Here’s a memorized cycle for making sourdough bread using a bread machine with this recipe.
- Rest – Skip
- Knead – 6 minutes
- First Rise–2 hour
- Knead 2- 6 minutes
- Second rise (2) – 2 hours
- Knead 3- Skip
- Bake – Dark Crust