Simple Einkorn Sourdough Bread Recipe
Join me as I share with you how I make a simple Einkorn sourdough bread recipe.
Why is it so hard?
I don’t know why I have struggled to make a good Einkorn bread. I would say I do not have the personality to try what is easy first. I am learning! I am learning that slow and steady wins the race! Here I will show you my original sourdough bread recipe and process to a fantastic Einkorn Sourdough Bread!
What is sourdough?
Sourdough is a mix of wild yeast and bacteria (lactic acid) to leaven your dough. Like yeast, it provides the ability for your bread to rise. Sourdough is healthier for you, it is rich in nutrients and also easier to digest. Sourdough also has good bacteria for your gut!
What is Whole Grain Einkorn Flour?
Whole Grain Einkorn Flour is an ancient wheat grain. Since Einkorn is easier to digest and higher in protein it is a great bread flour to use in place of traditional flours
Feeding your sourdough
I do not feed my sourdough like other Homesteaders. I only feed my sourdough 3 days a week. Let me explain my reasoning! I only make bread once a week. So why do I need to feed my sourdough every single day? The reasoning for feeding your sourdough is to strengthen the ability for the starter to help your bread rise. I have found that if I feed my sourdough 3 days a week (I usually start this process 1-2 days prior to making my bread) I still have a good strong starter. PLUS: I am discarding 2 times a day if I feed it daily and that is just entirely too much discard for my household.
Sourdough feeding schedule
- Day #1: my starter is stored in the refrigerator when I am not feeding. On Thursday evening I pull my starter out and place on counter. Once at room temperature I discard what is in my container and then feed my sourdough.
- Day #2: this is usually Friday for me. I feed it once in the morning and the again in the evening. Usually around 12 hours apart.
- Day #3: this is my final day and the day I start my bread process. I will feed my starter in the morning only. 12 hours after my morning feeding on day 3, I am done with feeding my starter for the week. I have fed my starter now 5 times and it is nice and strong and ready to return back to the refrigerator until next Thursday.
Now it’s time to start your bread
To start my bread I take 50 grams of the discard on Day #2 (which is essentially a mature starter) and feed it with 50 grams of water and 50 grams of flour. I let this sit overnight or at least 4-12 hours. Usually for me it is 12 hours before I move onto the next step.
Your Sourdough starter is ready
The next morning, once you have your sourdough starter bubbly and ready, this is also called active starter, you will add the following to your large mixing bowl and mix with a Danish dough whisk:
- 270 grams of warm water
- 10 grams salt
- 300 grams all purpose bread flour
- 200 grams of all purpose einkorn flour
Now let your Einkorn dough rest for 1 hour covered. I cover my bowl of Einkorn with plastic wrap and a lid while I let my dough rest.
Stretch and Folds
Now that your dough has rested it is time to build up your gluten. I use a bench scraper to remove my dough from my large mixing bowl. Prior to starting my stretch and folds I use wet hands to handle the dough. Here you will begin with your stretch and folds. My YouTube video does a nice job of showing you my technique if you are new to stretch and folding. I do 4 sets of stretch and folds 30 minutes apart.
First Rise/ Bulk Fermentation
Once you have completed your stretch and folds you can cover your dough in a bowl and allow for dough to rise for 5-6 hours. This is also known as bulk fermentation. I use the proofing setting on my oven. You can also do this on your countertop. You will get a dough rise of about 50% with bulk fermentation.
Shaping your dough
- After your bulk fermentation is complete, scoop out your dough onto the counter top on a floured surface. For this step I use regular flour.
- Next you will take the corners and tuck them into the center of the loaf. Folding your dough over itself. This creates some tension in the loaf. Once you have a round ball from tucking, flip your dough over.
- Now you are ready to shape your dough. I suggest you spin your dough around while tucking the underneath to create more tension in your dough. My YouTube video does a good job and showing how to spin and tuck. Once your dough is completely smooth underneath you are ready for the second rise.
- Place dough in a floured banneton basket for 1.5 hours.
Now let’s bake your bread
Now you are ready to bake your bread! Once you have allowed your dough to rise a second time. This will be about a 30% rise. Place a Dutch oven in the oven on the wire rack and preheat oven to 425 degrees with Dutch Oven in place. Once the oven has preheated place your Einkorn dough in your Dutch oven and cut a slit or design n top of your dough with a bench knife. Cover and bake for 45 minutes.
The Easiest Einkorn Sourdough Bread
Ingredients
- 50 Grams Active sourdough starter
- 50 grams water to add to sourdough starter
- 50 grams All purpose flour to add to sourdough starter
- 270 grams water (reserve this for when you bulk mix ingredients together
- 300 grams All Purpose Bread Flour
- 200 grams All Purpose Einkorn Flour
- 10 grams Salt
Instructions
- Mix 50 grams of active sourdough starter with 50 grams of water and 50 grams of all purpose flour. Let this sit overnight or at least 6 hours until it is nice and bubbly.
- Once your sourdough starter is bubbly place this into a mixing bowl and mix in 270 grams of water until incorporated.
- Next you will add 10 grams of salt and both flours. 300 grams of all purpose flour and 200 grams of Einkorn flour. You can either use a mixer with a dough hook or a manual dough hook. Once this is fully incorporated then cover with saran wrap and rest for 1 hour.
- After resting do a series of stretch and folds every 30 minutes. I usually do this 4 times 30 minutes apart. Once you have completed this step. Cover your dough in a bowl and let it rise/ bulk ferment for 5-6 hours. I use a proofing oven but you can also rise on your counter top.
- After your initial rise then scoop out your dough onto the counter top on a floured surface.
- Next you will take the corners and tuck them into the center of the loaf. Folding your dough over itself. This creates some tension in the loaf. Once you have a round ball from tucking, flip your dough over.
- Now you are ready to shape your dough. I suggest you spin your dough around while tucking the underneath to create more tension in your dough. My youtube video does a good job and showing how to spin and tuck. Once your dough is completely smooth underneath you are ready for the second rise.
- Place your dough ball into a floured bread basket and cover with a lid (I use a Dutch oven lid). Let this rise for 1- 1.5 hours in the basket. While the dough is rising you can then work on preheating your oven.
- I place a Dutch oven with the lid in the oven and then turn on my oven to 425 degrees. It is important to preheat your oven with the Dutch oven.
- Now you are ready to bake your bread! Once you have allowed your dough to rise a second time. This will be about a 30% rise. Place this in your Dutch oven and cut a slit on top of your dough. Cover and bake for 45 minutes.You will have a fantastic Einkorn bread! Yeah you did it!
Let me know how this recipe worked for you in the comment section! Thank you for visiting my page and I would appreciate you sharing this post!
