Golden Harvest Einkorn Sourdough Loaf

Nutty, slightly sweet, and rich in heritage — this einkorn sourdough bread combines the ancient grain’s golden color with the tangy depth of natural fermentation. Perfect for rustic sandwiches, toast, or simply tearing apart and dipping in olive oil.

Ingredients

• 500g einkorn flour
• 375g filtered water
• 100g active sourdough starter (100% hydration)
• 10g sea salt

Directions

1. In a large bowl, mix 500g einkorn flour with 375g water until no dry spots remain. Let rest (autolyse) for 30 minutes.
2. Add 100g active sourdough starter and 10g salt. Mix gently until incorporated.
3. Cover and bulk ferment at room temperature for 4–6 hours, folding the dough every hour. Einkorn dough is delicate — handle gently.
4. Shape the dough into a round or oval loaf and place seam-side up in a floured banneton. Cover and refrigerate overnight (8–12 hours).
5. Preheat oven to 475°F (245°C) with a Dutch oven inside.
6. Transfer dough seam-side down onto parchment paper, score the top, and place into the hot Dutch oven. Cover and bake for 25 minutes.
7. Remove lid and bake another 15 minutes until deep golden brown.
8. Cool completely before slicing to allow the crumb to set.