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INGREDIENTS Levain
2 tablespoons (30 g) Einkorn Sourdough Starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)
½ cup plus 1 tablespoon (130 g) warm water, at 100°F
1 cup (120 g) jovial All-Purpose Einkorn Flour or 1¼ cups (120 g) jovial Whole Grain Einkorn flour
Dough
1 batch Sourdough Levain
½ cup (122 g) whole milk, warmed to 100°F
¼ cup (60 g) warm water, at 100°F
2 tablespoons sugar
2¾ cups (330 g) jovial All-Purpose Einkorn Flour, plus more for dusting
1¼ teaspoons fine sea salt
2 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
INSTRUCTIONS
Make the levain: In glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.
Make the dough: In a medium bowl, combine the levain, milk, water, and sugar with a stiff spatula. In a large bowl, combine the flour and salt. Add the wet mixture to the flour and mix with a spatula until you have a shaggy dough. Work the butter into the dough until it is completely absorbed. Cover the bowl with a plate and let stand for 15 minutes.
Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Stretch the dough a rectangle, then fold eat edge toward the center, as if you were folding a letter. Transfer the dough back to the bowl, cover it tightly with plastic wrap and let the dough rise for 3 to 5 hours. If your sourdough starter is new, it might take longer. You should see your dough rise by 30%. If it is very hot in your kitchen, the dough may rise quicker. After the dough has risen, if you do not have time to bake it right away, you can place the dough in the refrigerator. The cold temperatures will slow down the rise considerably.
Generously butter an 8½ × 4½‐inch loaf pan.
Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Dust your hands with flour. Stretch and fold each end of the dough toward the center. Repeat. This will help smooth out the dough and give it some strength for shaping.
To shape the loaf, you’ll stretch and tuck from the top of the piece of dough toward the center, working with one quarter of the dough and pressing down to seal the seam as you go. Repeat this three times, then pinch the last seam to seal completely. Roll the loaf a few times on the counter to finish shaping it.
Place the dough inside the pan. Cover the pan with buttered plastic wrap. Let the dough rise at room temperature for 60 to 90 minutes, or until the top of the loaf rises about ½ inch below the rim of the pan. If your starter is new, this may take up to 2 hours.
Preheat the oven to 425°F.
Place the bread in the oven, then lower the temperature to 375°F. Bake the loaf for 40 minutes, until golden brown.
Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing. If you like a soft crust, place a clean towel over the loaf while it cools, so the steam is absorbed into the crust.
Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month.
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