Einkorn Sourdough Boule
- Make the dough: Transfer the levain to a large bowl. Add the water and mix with a stiff spatula or Einkorn Kneading tool to break up the levain.
- Add the flour and sprinkle the salt on top. 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.
- Turn the dough: 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%.
- 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. Slash the top of the loaf. Cover and place in the oven.
- 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.