Einkorn Sourdough Bread: Ancient Grain Revival

If you have been baking sourdough for a while and want to explore beyond standard bread flour, einkorn is where I would start. It is the oldest cultivated wheat on earth, humans have been growing it for over 10,000 years, and it tastes completely different from modern wheat. The crumb is golden yellow (from natural carotenoids), the flavor is sweet and nutty, and the texture is tender in a way that modern wheat simply cannot match.

But einkorn is also different to work with. Its gluten structure is weaker than modern wheat, which means you need to adjust your approach. The good news is that the adjustments are straightforward once you understand what is happening.

What Makes Einkorn Different

Modern bread wheat has been selectively bred for strong gluten, the proteins that give bread its structure and chew. Einkorn predates all of that breeding. Its gluten is present but structurally different: it is more extensible (stretchy) but less elastic (it does not spring back). In practical terms, this means einkorn dough stretches easily but cannot hold large gas bubbles the way bread flour can.

The Recipe

Ingredients

• 400g whole einkorn flour (or a blend: 300g einkorn + 100g bread flour for more structure)
• 270g water (about 67% hydration, lower than typical sourdough)
• 80g active sourdough starter
• 8g fine sea salt

Day 1, Mix and Bulk Ferment

Autolyse: Mix the flour and water and let the mixture rest for 30 minutes. Einkorn benefits from autolyse, it gives the weaker gluten time to hydrate without the stress of kneading.

Add starter and salt: After the autolyse, add the starter and salt. Mix gently by hand using the pinch-and-fold method (grab the dough, pinch through it, fold it over, rotate, repeat) for about 4 minutes. Do not use a stand mixer on high speed, aggressive mixing breaks down einkorn's fragile gluten.

Stretch and folds: Perform 3 to 4 sets of gentle stretch and folds over the first 1.5 hours, spaced about 30 minutes apart. Be gentler than you would with bread flour, think of it as coaxing the dough rather than working it.

Bulk ferment: Let the dough ferment at room temperature for 3 to 5 hours total (including the stretch and fold time). Einkorn ferments faster than modern wheat, so start checking at 3 hours. The dough is ready when it has increased by about 50% and feels airy with visible bubbles.

Shape and Cold Retard

Gently turn the dough onto a lightly floured surface. Shape into a round (boule) using minimal handling, just enough folds to create surface tension. Einkorn dough will feel softer and stickier than bread flour dough. This is normal.

Place the shaped dough seam-side up in a floured banneton. Cover and refrigerate for 10 to 16 hours.

Day 2, Bake

Preheat your oven and Dutch oven to 450°F (230°C) for 45 minutes. Turn the cold dough onto parchment paper, score with a single swift cut, and lower into the hot pot. Bake covered for 20 minutes, then uncovered for 20 to 25 minutes until the crust is golden brown. Internal temperature should reach 205°F (96°C).

What to Expect

Einkorn sourdough will not look like your typical bread flour loaf. The crumb will be tighter and more uniform, fewer large holes, more small ones. The color will be distinctly golden, almost buttery. And the flavor will be sweeter and nuttier than any wheat bread you have tasted. Many people who try einkorn bread say it reminds them of what bread is supposed to taste like.

If einkorn inspires you to explore more alternative flours, try my Rye Sourdough or Spelt Sourdough recipes next. Each grain brings its own character to the bread.