Step 1

refresh your starter using levain build formula, and stiff starter method: reserve 20 g of levain, discard the rest, and add in water. mix thoroughly with spoon, or hands. then add the flours, mixing thoroughly again until all flour is absorbed.

Step 2

in a separate large bowl, mix all flours together. slowly add water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30 minutes.

Step 3

sprinkle salt evenly over autolysed dough. incorporate gently by folding dough over a 2-3 times.

Step 4

then, measure out ripe starter, and add to bowl.

Step 5

mix using the pincer method, for about 6-7 minutes. target final temperature should be 78 degrees.

Step 6

his dough bulks for about 8-8.5 hrs during winter months when my kitchen tends to be cool, 7.5 hrs during spring/fall, and even shorter if your kitchen runs warm. this dough needs 3-4 stretch and folds, about every 45 minutes if possible. alternatively, you may also perform coil folds, at about the same cadence.

Step 7

slowly transfer dough from bowl on to lightly floured surface, so it lays out in a rectangular shape. at this point, feel free to use your favorite shaping method. lately, i've been using a simple one: gently grab two horizontal ends and tug. fold the sides onto itself, so it looks like a taquito. then, grab the top and roll it in the other direction, like a burrito.

Step 8

optional: coat with sesame seeds. the nuttiness from the sesame seeds and einkorn pair so perfectly together.

Step 9

lightly flour a lined bannetone/proofing basket or generously flour an unlined one. gently transfer the dough seam side up to the bannetone. cover with a plastic bag, and put in fridge for 11-12 hrs.

Step 10

preheat oven to 495°F and place a 5-6 qt lidded dutch oven inside.

Step 11

dough is proofed when it passes the finger dent test. remove bannetone from fridge. optional: sprinkle coarse corn meal on the bottom. then, flip out onto a cut sheet of parchment paper. using a lame, score length wise, about 1/8" deep, and 1/2" away from both edges. i like to add a leaf design on this loaf as well.

Step 12

slowly and carefully lift the parchment paper with the dough into the hot dutch oven. decrease temperature to 475°F. bake for 30 minutes with the lid on.

Step 13

take the lid off, and bake for another 15 minutes, or whenever the crust turns the color you like it. i go for a deep brown for this loaf.

Step 14

cut into loaf and enjoy! i like to wait at least 1.5 hours before slicing