Ingredients

• 2 cups water warm(472 grams)
• 1/4 cup Einkorn Sourdough Starter (60 grams) Must be bubbly!
• 6 cups Einkorn All-Purpose Flour(720 grams) or Einkorn Whole Wheat Flour (696 grams)
• 1 1/2teaspoons Celtic Sea Salt(9 grams)

Directions

1. You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter

2. Close to your bedtime, add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined. Add the flour and salt to the sourdough mixture and combine together with a stiff spatula to incorporate the flour. The dough will be sticky. Then cover the bowl with plastic wrap and let rise for 10-15 hours – until the dough has risen or doubled.

3. Flour a work surface and your hands. Place dough onto floured surface. Fold the dough in half and then again into thirds. (Using a dough scraper is recommended

4. Flour surface again if the dough starts to stick and form into a round bowl shape. Generously flour the top of the dough.

5. Line an 8-inch bowl with a towel and dust generously with flour. 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 degrees.

6. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper. With a small razor blade or serrated knife, score the bread with four slashes. Pick up the parchment and carefully place your bread in the pot.

7. Place the lid on the pot and place in the oven for 40 minutes at 450 degrees. Then remove the lid and continue baking for 5 minutes longer to darken the bread if you’d like.

8. Place the lid on the pot and place in the oven for 40 minutes at 450 degrees. Then remove the lid and continue baking for 5 minutes longer to darken the bread if you’d like. Store loaf in a bag on the counter, or this bread freezes beautifully.

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