Einkorn Sourdough Bread: A Recipe for Ancient Grains & Modern Taste

Einkorn wheat, one of the oldest known wheat varieties, is experiencing a resurgence in popularity. Its lower gluten content compared to modern wheat makes it a more digestible and flavorful option for many. Combining this ancient grain with the tangy complexity of sourdough results in a truly exceptional loaf. This recipe guides you through creating delicious, healthy einkorn sourdough bread.

Understanding Einkorn & Sourdough

Before diving into the recipe, let's briefly understand the key ingredients:

• Einkorn Flour: This single-kernel wheat boasts a nutty flavor and a slightly chewier texture than modern wheat flours. Its lower gluten content means it requires a slightly different approach to bread making.

• Sourdough Starter: A lively, active sourdough starter is crucial for the best results. It provides the characteristic tangy flavor and contributes to the bread's unique texture. Make sure your starter is bubbly and at its peak activity before beginning.

The Einkorn Sourdough Bread Recipe

This recipe yields one medium-sized loaf. Adjust quantities as needed.

Ingredients:

• Levain (Sourdough Build):
  • 50g active sourdough starter
  • 50g einkorn flour
  • 50g water (lukewarm)
• Dough:
  • All of the levain
  • 300g einkorn flour
  • 200g water (lukewarm)
  • 8g salt

Instructions:

1. Making the Levain (6-8 hours before mixing the dough):

• In a clean jar, combine the starter, flour, and water. Mix thoroughly until no dry flour remains.
• Cover the jar and let it rest at room temperature (ideally 70-75°F) for 6-8 hours, or until doubled in size and bubbly.

2. Mixing the Dough (Autolyse):

• In a large bowl, combine the einkorn flour and water. Mix gently until just combined. Avoid overmixing.
• Cover the bowl and let it rest (autolyse) for 30-60 minutes. This allows the flour to fully hydrate.

3. Adding the Levain and Salt:

• Add the levain to the autolysed dough. Mix until just combined.
• Add the salt and mix thoroughly until it is fully incorporated.

4. Bulk Fermentation:

• Perform several sets of stretch and folds during the bulk fermentation. This strengthens the gluten and develops the dough's structure. You can do 4-6 sets of stretch and folds, spaced about 30 minutes apart.
• After the stretch and folds, cover the bowl and let the dough bulk ferment for 4-6 hours, or until it has almost doubled in size. The exact time will depend on the temperature of your environment and the activity of your starter.

5. Shaping and Proofing:

• Gently turn the dough out onto a lightly floured surface.
• Shape the dough into a round or oval loaf.
• Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured cloth).
• Cover the banneton and let the dough proof in the refrigerator for 12-18 hours.

6. Baking:

• Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
• Carefully remove the hot Dutch oven from the oven.
• Gently flip the dough from the banneton into the Dutch oven.
• Cover the Dutch oven and bake for 20 minutes.
• Reduce the oven temperature to 425°F (218°C), remove the lid, and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).

7. Cooling:

• Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.

Tips for Success:

• Use a good quality einkorn flour: The flavor and texture of your bread will depend on the flour you choose.
• Pay attention to your starter's activity: A strong starter is essential for a successful sourdough bake.
• Don't overmix the dough: Overmixing can lead to a tough loaf.
• Be patient: Sourdough bread making takes time, but the results are well worth the wait.

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