Baking Great Bread at HomeAn ancient grain loaf built for whole, fresh-milled einkorn flour
IntermediateFresh-Milled EinkornSourdough
by Henry Hunter Jr.
The oldest wheat on earth, baked the way it wants to be baked
Fermentation
5-7 hours bulk plus overnight cold retard
Bake Time
45 minutes
Yield
One 900g loaf, about 12 slices
Perfection is not required
"Einkorn rewards bakers who learn its rules. It punishes bakers who treat it like modern wheat."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
This recipe was developed in response to questions from members of Crust & Crumb Academy who are working with whole, fresh-milled einkorn from local organic farmers. It's built for the grain as it actually arrives in real kitchens, not the sifted commercial version.
Equipment Needed
Ingredients
Einkorn Levain (build night before)
Adapt your starter to einkorn first. This levain uses 100% whole einkorn flour to fully transition the wild yeast.
Final Dough
Use the 70/30 einkorn-spelt blend for better structure, or 100% einkorn for pure ancient grain flavor.
If you only have powdered sunflower lecithin, slurry it first by dissolving the powder into a small portion of the recipe's water before adding it to the wet ingredients. This prevents clumps from forming when you mix.
Pro Tip
If you want pure einkorn flavor, use 500g whole einkorn and skip the spelt. Expect a denser, more crumbly loaf. The 70/30 blend is the best balance of flavor and structure for most bakers. Note on sunflower lecithin: liquid is preferred. If you only have powdered, slurry it first by dissolving the powder into a small portion of the recipe's water before adding it to the wet ingredients to prevent clumping.
Night Before
Build the Einkorn Levain
The night before baking, build a 100% einkorn . This adapts your wild yeast to the substrate and gives you the strongest possible fermentation in a weak-gluten dough.
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Mix the levain
In a clean jar, combine the starter, einkorn flour, and water. Stir until smooth.
Mark the level
Mark the side of the jar with tape or a rubber band so you can see the rise. Cover loosely and leave at room temp (70-75F / 21-24C) overnight, 8 to 12 hours.
Check it in the morning
The levain is ready when it has risen by 50% to 75% (not doubled, einkorn fermentation is faster and the structure can't hold doubled volume). It should be bubbly, domed, and smell pleasantly sour. If it's already collapsed, build a fresh one and shorten the next overnight time.
⏱ Wait Time
8-12 hours
Pro Tip
Einkorn levain peaks faster than bread flour levain, often in 5 to 8 hours instead of 8 to 12. Watch for double in size, domed top, and small bubbles throughout. The moment it begins to plateau is your window to mix. If your levain is hitting peak earlier than expected, drop your inoculation slightly on the next build (try 1:5:5 instead of 1:3:3 for overnight builds). If your kitchen runs cool, build the levain right before bed. If it runs warm, build it later in the evening or use slightly less starter (try 15g instead of 20g).
Morning
Fermentolyse
Combine the , flour, and water all at once. No salt yet. Mix until no dry flour remains, then cover and rest. This is — Henry's standard method across all sourdough recipes. The levain begins working during the rest, building flavor and starting gluten development at the same time. The salt comes in next, slowing fermentation just enough to give you a workable window for folds and shaping.
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Combine levain, flour, and water
Add the levain, flour, and water to your mixing bowl.
Mix until shaggy
Mix by hand or with a until no dry flour remains. The dough will look shaggy and rough. That's expected.
Cover and rest
Cover and rest for 1 hour. No folds during this rest. Let the levain and flour do their work.
⏱ Wait Time
1 hour
Pro Tip
Why fermentolyse instead of ? Autolyse uses just flour and water and asks you to add levain and salt later in separate steps. Fermentolyse combines levain with the flour from the start, which gives you flavor development during the rest while still letting the flour hydrate fully. One less step, better dough.
Salt
Add the Salt
Pinch and fold the salt into the dough. This is when bulk fermentation truly begins. The salt slows the levain just enough to give you a manageable timeline and tightens the gluten for better structure.
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Sprinkle salt across the dough
Sprinkle the salt evenly across the top of the dough.
Pinch and fold
Wet your hand and pinch the salt into the dough, working it through with a series of pinches and folds for 2 to 3 minutes.
Begin bulk timing
The dough will feel stronger and smoother by the end. Cover and begin your bulk fermentation timing from here.
Bulk
Bulk Fermentation with Coil Folds
Einkorn needs gentle handling and a careful eye. Watch the dough, not the clock. The whole bulk should take 5 to 7 hours at room temp (70-75F / 21-24C).
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First coil fold (after 30-min rest)
With wet hands, lift the center of the dough straight up, letting the bottom fold under. Rotate the bowl 90 degrees and repeat 3 more times. The dough will feel slack and batter-like. That's normal.
Second coil fold (45 minutes later)
Repeat the coil fold. The dough should feel slightly tighter, with more visible bubbles forming. If it still feels exactly the same as the first fold, your kitchen may be cool, give it more time.
Stop folding
Two coil folds is enough. More handling will tear the fragile gluten. Cover the bowl and let it rest until bulk is complete.
Watch for the end of bulk
Bulk is done when the dough has increased in volume by 30% to 50% (not 100%, einkorn can't hold that). Look for visible bubbles on the surface, a domed top, and a soft jiggle when you nudge the bowl. This will take about 3 to 5 more hours after the last fold, depending on temperature.
⏱ Wait Time
5-7 hours
Pro Tip
If your dough doubles in volume during bulk, it's overproofed. The loaf will still be edible but will be flatter and gummier. Next time, watch more carefully and pull the dough at 30-50% volume increase.
Shape & Chill
Shape and Cold Retard
Cold retard improves flavor and makes the dough easier to score. Einkorn handles cold retard well.
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Pre-shape
Turn the dough out onto a lightly floured surface. Use a to gently tuck the edges into the center, forming a loose round. Let it rest, seam-side down, for 20 minutes.
Final shape
Flip the dough seam-side up. Stretch the bottom edge up and over to the center. Stretch the right side to the center, then the left side, then roll the top down to seal. You'll have a tight package with a smooth top. Place it seam-side up in a floured banneton.
Cold retard overnight
Cover the banneton with a plastic bag or beeswax wrap and place it in the refrigerator. for 10 to 14 hours. The cold slows fermentation and develops complex flavor while the dough firms up enough to score cleanly. Maximum cold retard time is 14 hours. Going past 14 hours on einkorn risks exhausting the dough's gas reserves before bake day, which reduces oven spring. Einkorn ferments faster than modern wheat and does not benefit from extended cold retards the way bread flour doughs do.
⏱ Wait Time
10-14 hours
Shaping
Shape the Loaf
Einkorn dough is fragile. Use the gentlest possible shaping technique that still creates surface tension.
Round (Boule)
The easiest shape for fragile doughs. The round form supports itself during cold retard and oven spring.
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Pre-shape into a loose round
Tuck the edges into the center using a bench scraper.
Rest 20 minutes
Let the dough relax.
Final shape
Flip seam-side up, fold edges to center, flip seam-side down, and place in a round banneton.
Oval (Batard)
Possible but harder with einkorn. The dough doesn't hold an elongated shape as cleanly.
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Pre-shape into a round
Same as boule.
Rest 20 minutes
Let the dough relax.
Final shape
Flip seam-side up, fold the top down, then roll into a log shape. Pinch the seam closed and place in an oval banneton.
Proof Test: After cold retard, do a gentle poke test through the banneton. The dough should feel cool, firm, and slowly spring back when pressed. If it's still very soft, give it 30 more minutes at room temp before baking.
Bake
Bake the Loaf
Einkorn browns fast. Bake cooler than your usual sourdough and watch the color, not the timer.
Step by Step
Preheat the Dutch oven
Place the in the cold oven and preheat to 450F (230C) for 45 minutes. The Dutch oven needs to be fully heated before the dough goes in.
Score and load
Take the dough out of the fridge. Tip it onto a parchment round, seam-side down. with one decisive slash about ½ inch (1cm) deep. Lift the dough by the parchment and lower it into the hot Dutch oven. Cover with the lid.
Bake covered
Bake covered at 450F (230C) for 20 minutes. The lid traps steam, which helps the crust set and gives oven spring.
Bake uncovered
Remove the lid and reduce the temperature to 425F (220C). Bake another 20 to 25 minutes, until the crust is deep golden brown. Internal temp should reach 200F (93C). Don't push past that, einkorn over-bakes quickly.
Cool fully
Transfer the loaf to a cooling rack. Let it cool completely, at least 1 hour, before slicing. Cutting hot einkorn bread destroys the crumb, more so than with modern wheat. Patience pays off.
Preheat Dutch oven
Bake covered
Bake uncovered
Cool
Baking Methods
The best method for einkorn. The trapped steam helps the fragile crust set and supports oven spring in a weak-gluten dough.
Equipment: Dutch oven with lid, parchment paper
Preheat
Preheat Dutch oven in cold oven at 450F (230C) for 45 minutes.
Score and load
Score the dough and lower it into the hot Dutch oven by the parchment.
Bake covered
Bake at 450F (230C) covered for 20 minutes.
Reduce and finish
Reduce to 425F (220C), uncover, and bake 20-25 more minutes until deep golden and 200F (93C) internal.
"Watch the color, not the timer. Einkorn browns fast and can go from perfect to over-baked in 5 minutes."
Nutrition Facts
Per 1 slice (75g) • 12 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
1-2 days in a paper bag or wrapped in cloth. After day 2, toast it.
Refrigerated
Not recommended. Speeds staling.
Frozen
Up to 3 months. Slice the loaf the day it's baked and wrap individual slices in parchment.
Refresh
Toast slices at high heat or warm a whole loaf at 325F (165C) for 10 minutes.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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