Today I'm going to share a recipe for the simplest einkorn sourdough bread ever. Remember I gave you the tips on how to bake your own sourdough bread here. I bake bread for my family every week as it is a much healthier option than buying bread at the bakery. The thing is, you can hardly find a true sourdough bread (and we live in France!) here. Almost all bread will contain yeast which is very hard on the stomach and you don't get the benefits of sourdough (friendly bacteria that keep your gut healthy). Einkorn is my preferred type of flour as it is a good source of protein, iron, dietary fiber, thiamine, other B Vitamins and an antioxidant lutein. Moreover, einkorn I use is grown locally and I personally visited the farm that produces it.
At first, baking a sourdough bread might seem overwhelming. But once you work it out, it will become a passion and you will never want to go back to the yeast version, not to mention the benefits of sourdough which are numerous.
To create an einkorn starter, follow the recipe here. The night before baking, mix a tablespoon of sourdough with small amount of water and flour to create a sourdough starter. Leave it on the counter overnight. In the morning, mix 400 grams of whole einkorn flour (around 4 to 5 cups), the same amount of filtered water and the sourdough starter. Mix it thoroughly. Oil a pan and transfer the dough into it. I use this iron pan. Cover with cloth and let stand on the counter for 6 hours depending on the temperature of the room. In winter, I preheat my oven to 35 degrees C (95 F) and switch it of when preheated so the dough can rise slowly at a stable temperature. While the time passes, you will see small bubbles forming on the surface.
When the dough has risen almost to the edges of the pan, you are ready to bake. Preheat your oven to 250 degrees C (480 F) for 15 minutes. Put the pan inside the oven, spill a glass of warm water on the (as well preheated) pan on the bottom of the oven and bake for 10 minutes. After 10 minutes, open the oven to let the steam evaporate, lower the temperature to 220 degrees C (420 F) and bake for another 20 minutes. Take the pan out, quickly dump the bread on a grill and bake for 10 more minutes. DO NOT cut the bread while still hot!
If you would like to learn how to bake sourdough bread, sign up for my workshop.
Happy sourdough baking!