Einkorn Sourdough Bread
Equipment
- Banneton Proofing Basket optional but really helpful
Ingredients
- 2 cups water, warm – (472 grams)
- ¼ cup Einkorn Sourdough Starter – (60 grams) Must be bubbly! You can purchase this starter from me or make your own.
- 6 cups Einkorn All-Purpose Flour – (720 grams) or Einkorn Whole Wheat Flour (696 grams)
- 1½ teaspoons Celtic Sea Salt – (9 grams)
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Instructions
- Flour a work surface and your hands. Place dough onto a floured surface. Fold the dough in half and then again into thirds. (Using a dough scraper is recommended.)
- Line an 8-inch bowl with a towel and dust generously with flour. A Banneton Proofing Basket works great! Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up. Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450°F.