Light Einkorn Sourdough Sandwich Bread Recipe
This light einkorn sourdough sandwich bread is the perfect place to start if you're curious about ancient grains or freshly milled flour but not sure where to begin.
Ingredients
- 230g water about 1 cup
- 150g sourdough starter about 1 cup
- 250g white flour about 2 cups
- 125g einkorn flour about 1 cup
- 10g salt about 2 tsp
Instructions
- Mix – Add water + starter to your bowl, mix until dissolved. Add white flour and einkorn flour. Mix until no dry bits. Rest 30–60 min (autolyse).
- Add Salt – Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
- Strengthen – Perform a series of stretch and folds. Let rest for another 30 minutes.
- Strengthen (pt.2) – Perform another series of stretch and folds.
- Bulk Ferment – Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
- Shape – Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into an oval log shape. Grease and flour your loaf pan (or line with parchment paper) and place your loaf into it, seam side down.
- Bake - Preheat the oven to 500°F. Once hot, add a tray with water (around 1 cup) to the bottom rack. Once that water starts to bubble and boil, lightly flour the surface of your loaf, score as you wish and place your loaf in the oven. Drop temperature to 375°F. Bake for 35–45 minutes, until a dark golden crust is achieved.
- Cool – 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!
Same-day bake: Cover and let rest on the counter at room temperature until risen and puffy (1-3 hours).Next-day bake: Cover and place in the fridge overnight. Einkorn is prone to over-fermenting.
Notes
My cup measurements are subject to how you scoop flour so I say "about". Everyone scoops differently. I'd suggest not packing the measuring cup with flour, or scoop just under the full measurement. You can always add more later but you can't remove.