Einkorn Sourdough Bread: The Ultimate Recipe for Perfect Crumb & Spring
I've been testing ways to improve the crumb, texture, and spring of einkorn sourdough, and by borrowing a trick from gluten-free baking, I’m super excited to share the results. This recipe is a game changer—it delivers a loaf with amazing spring, a lovely chewiness, deep sourdough flavor, and the rich nutrition of einkorn. Get ready to revolutionize your einkorn sourdough baking experience!
All purpose Einkorn Sourdough loaf!
Why Einkorn Sourdough?
Einkorn wheat is an ancient grain with a simpler genetic structure than modern hybridized wheat. Its weaker gluten means your dough won’t behave exactly like conventional wheat dough. But that’s not a setback—by working in grams and using a few extra tweaks, you can create a loaf that’s light, flavorful, and perfectly textured. The secret? Incorporating whole psyllium husk to mimic some of the structure that einkorn lacks, a trick borrowed from gluten-free baking.
Ingredients (in Grams)
475g all-purpose einkorn flour (about 3.5 cups)
15g whole psyllium husk
325g water (boiled, about 1.3 cups)
100g active sourdough starter (about ½ cup)
10g salt (2 tsp)
Working in grams ensures consistency and repeatable results every time.
Step-by-Step Method
1. Develop the Psyllium Gel
Dissolve: Combine 15g of whole psyllium husk with 325g of boiling water.
Rest: Let the mixture cool for 10-15 minutes until it forms a thick gel.
2. Mix the Dough
Combine: Stir the cooled psyllium gel into the 475g of einkorn flour.
Add Starter & Salt: Mix in 100g of your active sourdough starter and 10g of salt until a shaggy dough forms.
Rest: Cover the bowl and let the dough rest for 20 minutes (this autolyse step helps the flour fully hydrate).
3. Develop the Dough Structure
Stretch & Fold: Gently stretch and fold the dough as you would with regular sourdough. Remember, einkorn dough isn’t very elastic—this is normal!
Repeat: Perform this stretch and fold routine three times over the course of one hour (every 20 minutes).
4. Bulk Fermentation
Rest: Allow the dough to rest on the countertop for 6-8 hours, or until it has roughly doubled in size.
5. Shaping & Cold Proof
Shape: Gently shape the dough into a loaf.
Refrigerate: Place the shaped dough on a square of parchment in a pasta bowl, cover, and refrigerate overnight. This slow, cold proof further develops flavor and texture.
6. Baking
Preheat Oven: Remove the dough from the fridge and preheat your oven to 415°F. Place a cookie sheet with a wire rack in the oven to heat up.
Steam Bake: Once the oven reaches temperature, transfer your loaf onto the preheated wire rack. Pour 1 cup of water into the cookie sheet below to create steam (simulating a professional baker’s oven).
Initial Bake: Bake at 415°F for 25 minutes.
Finish Baking: Lower the oven temperature to 400°F. If the cookie sheet is dry, add another cup of water, then bake for an additional 20 minutes.
Cool: Remove the loaf and allow it to cool completely before slicing.
Tips for Success
Hydration matters: Einkorn absorbs water differently, so you may need to adjust slightly.
Handle with care: The gluten structure is delicate, so don’t over-knead.
Fermentation time may vary: Cooler kitchens may need longer fermentation.
Experiment: Einkorn sourdough is a learning process, but each loaf teaches you something new!
Final Thoughts
The result is an einkorn sourdough bread with incredible spring, a tender, chewy crumb, and a deep, tangy flavor that’s a testament to the ancient grain’s rich nutrition. With a few smart tweaks from gluten-free baking, this recipe overcomes the challenges of einkorn’s delicate gluten structure, offering you a revolutionary way to enjoy real, wholesome bread.
Ready to transform your baking? Give this recipe a try and let your kitchen become a lab of delicious discovery. Happy baking!