Whole Grain Einkorn Sourdough Bread - Step by Step Recipe

This is our family's go to bread recipe. Hope you like it as much as we do :) 210 g. sourdough starter (bubbly and active) 10-12 g. of salt 310 g. of filtered water 545 g. whole grain einkorn flour 1. Mix ingredients together with a dough hook or hands and cover with wrap and let sit for 30 minutes. 2. Next do 3-4 sets of stretch and folds every 20 minutes, making sure to wrap after each stretch and fold. 3. After the last stretch and fold let sit on the counter wrapped for 6-8 hours depending on the warmth in your kitchen. It should rise about 30-40%. 4. After the 6-8 hours shape and put into a floured banneton basket, wrap basket and put in the refrigerator overnight. 5. The next morning preheat the oven with the dutch oven inside to 450 degrees fahrenheit. 6. Once preheated for about 45 minutes, remove the bread from the fridge and the basket and place onto parchment paper. Use the paper as a swing to place the bread in the dutch oven. 7. Bake with the lid on for 30 minutes, then at the 30 minute mark remove the lid and continue to bake for 8-10 minutes- checking every minute to make sure the center no longer feels doughy. 8. After baking remove the bread from the dutch oven and let cool before slicing into the loaf.