Einkorn is one of the oldest domesticated grains and has an amazing taste. This bread is a mixture of regular hard wheat and a high amount of einkorn, which gives you a fantastic taste, and a great oven spring.
Add bread flour, einkorn whole-grain flour, and salt to a medium bowl. Mix it with your hand.
Then add sourdough starter and water. Mix it until all of the flour is hydrated. If you want to target a different hydration, you can add 507g (75%), 469g (70%), or 430g (65%).
Put it in a bulking container sprayed with baking spray, and level the top.
Mark the dough's top and where it will have grown 25% on the container. Then put the dough somewhere warm to bulk ferment. I used my proofer set to 30°C/86°F. It took about 4½ hours for my dough, but go by growth, not time.
Divide and shaping
After fermenting the dough, take it out of the container and split it into two equally sized pieces. Then using your scraper, shape each piece into a light ball by dragging the dough across the table.
After you finish the pre-shaping, let the dough rest on the counter for 20 minutes.
Then it’s time for the final shaping. Watch the video for how to shape either a boule or a bâtard. Put both loaves in the fridge from 8 hours up to 48 hours.
Bake
When ready to bake, heat your oven to 230°C/450°F with a dutch oven inside. About 30 minutes should be enough.
Then grab a loaf from the fridge. Dust the bottom with rice flour to help it slide off the peel.
Flip it onto the peel, and score the loaf.
Then put it in the oven, and bake it for 25 minutes. Just before the time is up, prepare the other bread.
Move the first bread from the dutch oven to the side, put the freshly scored loaf in the dutch oven, and put the lid on top. Bake it for 25 minutes.
Then take the first bread out and put it on a wire rack. Remove the lid of the dutch oven and bake for a final 25 minutes.
Take the second bread out and put it on a wire rack, and let them both cool to room temperature.