Sprouted Einkorn French Boule

We’re sharing this recipe in three versions- made with sourdough levain for those of you who are used to baking from Carla’s cookbook, made with straight sourdough with a longer rise, and made with active dry yeast for those who do not have an einkorn starter. As always, we are here for you if you have any questions! We also love when you send in a picture of your einkorn bread.

Sprouted Einkorn French Boule- made with sourdough levain

Ingredients

For the Sourdough Levain

For the Bread

Instructions

  1. In a large bowl, prepare the sourdough levain by mixing the starter with the water until the starter is dissolved. Mix in the flour well, then cover tightly with plastic wrap and let rise for 6 to 10 hours until bubbly.
  2. Add the water to the levain. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 30 minutes.
  3. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Transfer the dough back to the bowl, cover tightly with plastic wrap, and let the dough rise for 3 to 5 hours until it has risen about 40%.
  4. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. Cup the dough with both hands and rotate the dough in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.
  5. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top with flour and cover with plastic wrap. Let proof at room temperature for 60 to 90 minutes.
  6. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  7. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame. Cover the pot with the lid.
  8. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  9. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.

Sprouted Einkorn French Boule- made with straight sourdough starter

Ingredients

Instructions

  1. In a large bowl, combine the water and sourdough starter and mix with a fork until the starter is dissolved. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 30 minutes.
  2. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Cover the bowl tightly with plastic wrap and let the dough rise for 10 to 15 hours until it rises up about 40%.
  3. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. 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.
  4. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top with flour and cover with plastic wrap. Let proof at room temperature for 60 to 90 minutes.
  5. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  6. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame. Cover the pot with the lid.
  7. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  8. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.

Sprouted Einkorn French Boule- made with active dry yeast

Ingredients

  • 1¾ teaspoons dry active yeast
  • 1¾ cups (413 g) warm water at 100°F
  • 7¼ cups (615 g) Jovial Sprouted Einkorn Flour
  • 1¾ teaspoons fine sea salt

Instructions

  1. In a large bowl, add the water and yeast and mix with a fork until the yeast is dissolved. Let stand for 15 minutes until the mixture bubbles. Add the flour, sprinkle the salt on top, then mix the ingredients with an einkorn kneading tool or stiff spatula, as much as you can until you have a wet, sticky dough without touching the dough with your hands. Cover the bowl with a plate and let stand for 20 minutes.
  2. Using a bowl scraper, transfer the dough to a clean work surface that has been heavily dusted with flour. Knead the dough until smooth, adding more flour if needed. Cover the bowl tightly with plastic wrap and let the dough rise for 45 minutes until it rises up about 40%.
  3. Transfer the dough to a lightly floured surface. Knead the dough a number of times until just smooth and form it into a round ball. 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.
  4. Heavily dust an 8½-inch unlined proofing basket with flour and invert the loaf into it. Cover with a linen couche or dust the top and cover with plastic wrap. Let proof at room temperature for 45 minutes.
  5. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 45 minutes.
  6. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake the loaf to the center and make four 1/8-inch slashes on the top with a bread lame. Cover the pot with the lid.
  7. Reduce the oven temperature to 475°F and bake for 40 minutes. At this point, you can remove the pot from the oven.
  8. Lift the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days, or freeze in a sealed plastic bag for up to 1 month.