Ingredients (1 medium loaf)

Flour Base

• 400 g einkorn flour (100%)
• Optional: substitute up to 100 g (25%) with bread flour or whole wheat for a little extra strength

Other Ingredients

• 260 g water (65%) → einkorn doesn’t handle high hydration well
• 100 g ripe sourdough starter (25%)
• 8 g salt (2%)

Method

Step 1 – Mix:

• Combine flour and water until no dry bits remain.
• Rest 30–45 minutes (short autolyse).

Step 2 – Add Starter & Salt:

• Mix in the sourdough starter and salt until evenly combined.
• Dough will feel sticky and soft — avoid over-kneading.

Step 3 – Bulk Fermentation:

• Cover and let ferment at room temperature for 3–4 hours.
• Einkorn doesn’t benefit from stretch & fold; just let it rise quietly.
• Aim for ~30% increase in volume.

Step 4 – Shape:

• Scrape dough onto a lightly floured surface.
• Gently shape into a round (boule) or oblong (batard).
• Place into a floured banneton or lined bowl.

Step 5 – Final Proof:

• Cover and proof 45–90 minutes at room temp, or cold-proof overnight in the fridge.
• Ready when the dough feels puffy and slowly springs back when poked.

Step 6 – Bake:

• Preheat oven and Dutch oven to 475°F (245°C).
• Score the loaf, load it, and cover with lid.
• Bake 20 minutes covered, then reduce to 425°F (220°C) and bake 20–25 minutes uncovered.
• Internal temp should be 205°F (96°C).

Step 7 – Cool:

• Cool at least 2 hours before slicing.

1. Why substitute up to 100 g with bread flour or whole wheat?

• Einkorn’s gluten is weaker: it has gluten, but the proteins don’t link together into strong elastic networks like modern bread wheat. That means it can’t trap gas as well, leading to flatter loaves.
• Adding bread flour or whole wheat provides stronger gluten, giving the dough a little more lift and resilience.
• It’s not required — 100% einkorn loaves are delicious — but bakers sometimes add a bit of stronger flour to help shape and improve volume.

2. Why add starter and salt in Step 2, and why is the dough sticky and soft?

• Autolyse first (flour + water) hydrates the flour and starts enzyme activity, making the dough easier to handle.
• Starter and salt are added after autolyse so fermentation doesn’t begin too soon and salt doesn’t tighten gluten early.
• Einkorn absorbs water differently: the starches swell but the weak gluten network doesn’t hold it together, so the dough stays sticky and loose compared to bread flour dough. Over-kneading just smears it rather than building strength — so gentle mixing is better.
• Expect a shorter, denser loaf than modern wheat — that’s normal with einkorn.
• Flavor will be nutty, slightly sweet, and aromatic.
• Use a spatula or wet hands when handling dough — it’s very sticky.
• During bulk fermentation, expect only about a 30% expansion; einkorn typically does not double in size like modern wheat.
• Compared to rye: einkorn feels sticky but silky and extensible, while rye is pasty and clay-like. Einkorn retains some gluten strength (though weak), whereas rye relies mostly on pentosans and starch gel for structure. Performance-wise, einkorn yields a denser but cohesive loaf, while rye tends to be denser still and requires higher hydration, longer fermentation, and often benefits from added bread flour for lift.