Freshly Milled Einkorn Sourdough Boule

Levan

• 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. Prepare levain and let rise 3 to 4 hours.

2. Mix water, levain, flour, and salt by hand for 30 seconds.

3. Rest 15 to 30 minutes.

4. Stretch and fold every 15 minutes, 2 to 3 times.

5. Let rise 2 to 3 hours until 20 to 30 percent risen.

6. Shape gently and dust with flour.

7. Proof in banneton 45 to 90 minutes.

8. Preheat oven to 500 degrees F for 1 hour.

9. Bake in Dutch oven at 475 degrees F for 20 minutes covered.

10. Uncover and bake another 20 minutes.