Sourdough Baking with Einkorn Part 2

I wanted to follow up on sourdough baking because it can sound daunting and time-consuming when first looking into the process. It took me many months of mulling it over before finally deciding it was worth trying if my gluten-sensitive son and I could eat really delicious bread and digest it without problems. It has turned out to be more than worth it and I have been baking about three or so loaves a week without it taking too much time, so I thought I’d share what exactly that looks. As a reminder, if you are gluten sensitive like my son and I, einkorn might work for you too, but if you are celiac it is not an option because it does contain a form of gluten.

Mostly I do an overnight rise, which saves a bunch of time. When I don’t do an overnight rise and start in the morning instead, the timing is still hard for me to get quite right because I’m new to it, but that’s OK because even then it’s a forgiving process. For example, one day when I wanted to make a sourdough focaccia for dinner and I started the process in the morning instead of overnight, by the time I was ready to actually start baking it was too late for me to manage getting the loaf shaped, herb-y, and into the oven in time for dinner. It was not a big deal though, I just put the dough into the fridge and made the focaccia the next day, which turned out great by the way without any eggs, sugar, or dairy. That is another great thing about baking our own bread~ the ingredients are simple and pure with most loaves being just flour, water, and salt, (plus the starter which is also just flour and water.) With the focaccia there was also some oil, the herbs, and a tablespoon of white wine, but in the hard crusted sourdough loaves I mostly have been baking, the ingredients are really just flour, salt, and water.

With an overnight rise, the timing looks like this: You put the starter and water together and mix until creamy, then add the einkorn flour and salt and mix until the water is absorbed. You will need to let it sit for 10-15 hours on a counter top and rise to about twice its size. I put plastic wrap over the top and also a towel, just to keep it dark. This probably takes all of 10 minutes at most, and I do it any time in the evening that happens to work. In the morning the dough is nice and big and looks alive, so whenever I have the time to be home for about an hour and a half or so, I start to work with it. I flour my counter top and scrape the dough out of the bowl with a spatula. I flour the top of the ball of dough and pat it down, bring the sides in, turn it over and rotate it a few times to seal the bottom. Then I put the dough into a colander with a linen couche that has been floured and I can cover the dough on top as well. This takes about 10 minutes or less. I then preheat the over to 500 and put my Dutch oven in there to preheat as well for 30 minutes. After the loaf sits for at least thirty minutes and the oven has preheated as long, the dough goes into the Dutch oven which goes into the oven, and then the heat gets turned down to 450. The bread bakes for 40 minutes, cools for an hour or two after that, then it’s all ready to be enjoyed.

As you can see, the actual time spent working with the loaf is pretty minimal. It has to sit once for a long time (10-15 hours) and then sit again for a short 30 minutes, then bake for 40 minutes. Not bad for fresh, delicious, hard-crusted bread that we can digest without any problems. I should add that about once a week I also refresh the starter which takes about 5 minutes.

The above is just to give you an idea of what the timing looks like to bake your own sourdough bread a few times a week at home. For actual instructions, you should check out Carla Bartolucci’s YouTube tutorial on it. That’s how I learned, along with her book, Einkorn. Both her videos and book are very easy to follow and they are all you need to get started with einkorn sourdough baking.

If you are on the fence about trying it yourself, I encourage you to go for it. Contact me with any questions and I’ll try to help or at least point you in the right direction. Or if you already bake with sourdough starter, let me know your tips and tricks and how old your starter is.

Next week I’ll be posting about some samples I received and there will be quite a few CBD products, so stay tuned! Wishing you health and happiness to you and yours.