Freshly Milled Einkorn Sourdough Boule

Levain

• 30g starter

• 130g warm water

• 120g freshly milled einkorn flour

Dough

• 350g warm water

• All levain

• 575g freshly milled einkorn flour

• 2 teaspoons mineral salt

Instructions

1. Start by making your levain. Let rise in a dark place for 3-4 hours. Could take longer depending on room temp.

2. Once levain is active with a nice dome - hand mix the warm water, levain, flour, and salt for 30 seconds. Cover bowl and let rest for 15-30 minutes.

3. Perform stretch and folds on an oiled surface every 15 minutes for 2 or 3x, rolling the dough into a ball each time and placing back into covered bowl. The dough will be super sticky, so grease those hands up well!

4. Let rise for 2-3 hours. You DON'T want the dough to overproof, so only let it rise until it's 20-30% risen.

5. Remove from bowl and shape by first turning the dough again 2-3x and shaping into a ball gently. Put more flour on top.

6. Place in banneton upside down for 45-90 min.

7. Preheat oven to 500 degrees for 1 hour.

8. Put boule on parchment paper and score the top.

9. Bake in a dutch oven for 20 min at 475 degrees.

10. Remove the dutch oven cover and bake for another 20 min.