Einkorn Sourdough Bread: The Ultimate Recipe for Perfect Crumb & Spring

Mar 14

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!

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!

The Wilson Family