30% einkorn sourdough
a very soft, mild yet flavorful loaf with a crumb that can hold its own against toppings
formula
levain build
- 20 g levain
- 20 g king arthur whole wheat flour
- 80 g king arthur all purpose or bread flour
- 80 g water @ 85-90°F
dough formula
- 132 g farmer ground flour einkorn flour
- 264 g king arthur bread flour
- 44 g king arthur all purpose flour
- 345 g water @ 90-95 degrees F
- 11 g fine sea salt
- 126 g levain (less in summertime, this is for winter)
method
6 am: feed levain
- refresh your starter using levain build formula, and stiff starter method: reserve 20 g of levain, discard the rest, and add in water. mix thoroughly with spoon, or hands. then add the flours, mixing thoroughly again until all flour is absorbed.
1 pm: autolyse
- in a separate large bowl, mix all flours together. slowly add water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30 minutes.
1:30 pm: mix
- sprinkle salt evenly over autolysed dough. incorporate gently by folding dough over a 2-3 times.
- then, measure out ripe starter, and add to bowl.
- mix using the pincer method, for about 6-7 minutes. target final temperature should be 78 degrees.
1:37 pm: bulk fermentation
- his dough bulks for about 8-8.5 hrs during winter months when my kitchen tends to be cool, 7.5 hrs during spring/fall, and even shorter if your kitchen runs warm. this dough needs 3-4 stretch and folds, about every 45 minutes if possible. alternatively, you may also perform coil folds, at about the same cadence.
9:55 pm: shape
- slowly transfer dough from bowl on to lightly floured surface, so it lays out in a rectangular shape. at this point, feel free to use your favorite shaping method. lately, i've been using a simple one: gently grab two horizontal ends and tug. fold the sides onto itself, so it looks like a taquito. then, grab the top and roll it in the other direction, like a burrito.
- optional: coat with sesame seeds. the nuttiness from the sesame seeds and einkorn pair so perfectly together.
10 pm: proof
- lightly flour a lined bannetone/proofing basket or generously flour an unlined one. gently transfer the dough seam side up to the bannetone. cover with a plastic bag, and put in fridge for 11-12 hrs.
[next morning] 9 am: preheat
- preheat oven to 495°F and place a 5-6 qt lidded dutch oven inside.
9:55 am: score
- dough is proofed when it passes the finger dent test. remove bannetone from fridge. optional: sprinkle coarse corn meal on the bottom. then, flip out onto a cut sheet of parchment paper. using a lame, score length wise, about 1/8" deep, and 1/2" away from both edges. i like to add a leaf design on this loaf as well.
10 am: bake
- slowly and carefully lift the parchment paper with the dough into the hot dutch oven. decrease temperature to 475°F. bake for 30 minutes with the lid on.
- take the lid off, and bake for another 15 minutes, or whenever the crust turns the color you like it. i go for a deep brown for this loaf.
1 pm: slice & enjoy
- cut into loaf and enjoy! i like to wait at least 1.5 hours before slicing