I have absolutely loved working through perfecting this loaf. The key to the best end result is a strong starter and quality ingredients. This recipe is packed with flavor. It has a wonderful amount of rise, but also keeps the denseness of whole wheat Einkorn flour. This makes two loaves. You can cut in half if you are only making one.
Let's start by making the Levain:
You'll need
- 35g Einkorn starter
- 55g room temperature water
- 65g Einkorn All-Purpose flour
In a seal-able container mix together the start and water.
Then add flour and mix until it becomes a paste
Cover and let rise for 5 1/2 to 6 hrs.
Time to make fresh bread:
You"ll need
- All the Levain
- 500g Einkorn All-Purpose flour
- 500g Einkorn Whole Wheat flour (fresh milled works great as well.)
- 665g room temperature water
- 20g real salt
Bulk Fermentation
In a large bowl, mix together Levain and half the water (I like to use this spatula, as this dough is very sticky and hard to handle at first.)
Add in all the flour and real salt
Begin to incorporate the ingredients adding the rest of the water as needed, until there aren't any dry bits of flour.
Let rest for 15 minutes.
After 15 minutes, using your spatula coated in flour, scrape the dough onto a well floured counter top. With floured hands spread the dough out a bit and then stretch and fold it 4 times. (There are great tutorial videos on how to properly stretch and fold the dough)
Place back into bowl. Cover and let rest for 30 minutes.
The next two stretch and folds will be done 30 minutes apart.
After the 3 stretch folds, let rise for 60 to 90 minutes.
Your bulk fermentation will be about 3 hrs or until your dough doubles in size. This may take a bit longer depending on how strong your starter is.
After the bulk fermentation it's time to shape the dough
Using your spatula coated in flour, scrape the dough onto a well floured counter top.
At this point you'll want to separate the dough in half to make two loaves.
Take one of the separated pieces of dough and stretch it our a bit.
Then do a final stretch and fold. This time flip the dough over and seal the bottom. (I recommend looking up a tutorial video on how to do a proper boule shaping.)
Place in a well floured proofing basket, with the sealed side up and smooth side down.
Repeat this same process with the second piece of dough.
Cover your baskets and place in the refrigerator for 10 to 14 hrs.
Get ready to smell warm bread
When you are ready to bake the loaves, place a dutch oven with lid inside you oven and preheat it at 450 degrees Fahrenheit for 1 hr.
Remove first loaf from the refrigerator.
Using a plate flip your dough out onto a piece of parchment. It should now be seal size down. Smooth side up.
Use a sharp knife or bread lame to score the dough at a 90 degree angle.
Removed dutch oven from the oven.
Place dough in dutch oven and put the lid on.
Bake in oven for 30 minutes.
After 30 minutes remove lid (leave the lid inside the oven) and bake an addition 7 minutes or until the internal temperature of loaf is at least 205 degrees Fahrenheit.
After your first loaf comes out of the oven. Reheat your dutch oven for 15 minutes and repeat the same process with the second loaf.
Let rest for at least and hour before slicing into this magnificent bake.
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