To a medium bowl, add 750 grams of whole-grain einkorn flour and 15 grams of salt and mix it.
Then add 100 grams of sourdough starter and 550 grams of water. Mix it until all of the flour is hydrated.
Then cover it and leave it for an hour for the gluten to develop.
Shape dough
Flour your counter, take the dough out of the bowl, and put it on the flour. Add more flour on top of the dough and as much as needed to shape it comfortably.
Press the dough into a large oval, and fold the sides towards the middle.
Roll the dough up tightly, and shape it to fit your pan.
Spray the pan with baking spray, and move the dough to the pan.
Cover the pan with cling film.
Put it somewhere warm to rise from about 50%-75%. I put it in my proofer set to 30°C/86°F. Once it’s finished growing, put it in the fridge to develop the taste from 8 to 48 hours.
If you want to bake it immediately, let it ferment for an hour more while heating the oven.
Bake
When ready to bake, heat your oven to 230°C/450°F with a pan for steaming at the bottom. Once the oven is hot, boil a kettle of water and then grab your loaf pan.
Spray the top of the loaf with water and dust with einkorn flour. Put the loaf in the oven.
Pour boiling water into the steaming pan and lower the temperature to 210°C/410°F.
Bake for 20 minutes, then remove the steaming pan from the oven.
Bake for 25 minutes more, then take the bread out of the pan and let it brown for 5 minutes.
Take the bread out of the oven, and let it cool on a wire rack.
Once the bread has cooled down, put it in a ziplock bag to soften the crust.
Video
Notes
The amount of water depends on your flour's absorption, so if you don’t know the flour, start with less water and refer to the video for what kind of consistency you need.