Recipe for overnight starter (levain). The world’s most ancient wheat, and the only wheat that’s never been hybridized. Einkorn is a delicious healthy alternative to modern, mass market wheat, and can be an excellent solution for those with gluten sensitivity.
Recipe for Levain
The night before you bake you will prepare your levain. 1/2 cup + 1 tbls water. a pinch of yeast, let rest for a few minutes. Mix in 1 cup of all-purpose einkorn flour. Then put plastic wrap over the top and let rest overnight. The next morning you're going to take 1 1/4 cup of warm water and 1/4 tsp yeast and mix into the levain and set aside.
6 cups fine ground Einkorn whole wheat flour
1 tsp salt
In a large bowl, separate from the levain mix the 6 cups of einkorn whole wheat flour and 1 tsp of salt. pour the levain into the dry mixture and mix thoroughly. Add a little water if needed, you want a sticky dough. Cover with plastic wrap and let rest for 15 minutes. Then you will fold the dough, adding flour to make dough tacky. Cover again with plastic wrap and let rest another 15 minutes before doing a second fold. Let rest another 15 minutes and do a third fold before forming a ball. Then let rest in a warm place with plastic wrap for three hours. After three hours you will fold the dough and shape into a ball and place seam side up in a proofing basket. Let it rest for one hour.
While the dough is resting preheat the cooking pot for 30 minutes and 420 degrees.
Turn out the proofing basket onto parchment paper, scour a 3-4 inch square into the top of the bread at a 1/4 of an inch depth and place the loaf with parchment paper into the hot pan.
place lid on the pot and place into oven baking for 40 min.
Update: it is better to bring the temperature down to 400 before baking your loaf