1. 1. Combine Starter and Water: In a large mixing bowl, gently whisk together the active einkorn sourdough starter and the warm water until the starter is mostly dissolved. The mixture should look milky and slightly frothy.

2. 2. Add Flour and Salt: Add the einkorn flour and salt to the starter mixture. Use your hands or a sturdy spoon to mix until all the flour is hydrated and a shaggy dough forms. It will be sticky. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (this is called autolyse, allowing the flour to fully absorb the water).

3. 3. Perform Stretch and Folds: Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat until you’ve gone all the way around. This builds strength in the dough. After the last fold, the dough should feel more elastic and cohesive.

4. 4. Bulk Fermentation: After the stretch and folds, cover the bowl and let the dough bulk ferment at room temperature (around 70-75 F) for 6-8 hours, or until it has visibly increased in volume by about 30-50% and looks bubbly. If your kitchen is cooler, this could take longer, or you can place it in a slightly warmer spot.

5. 5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface (use extra einkorn flour). Gently shape it into a round or oval. Avoid deflating the dough too much. If using a banneton, dust it generously with einkorn flour. Place the shaped dough seam-side up into the banneton.

6. 6. Cold Proof: Cover the banneton with plastic wrap or a clean kitchen towel and place it in the refrigerator for 8-12 hours (or up to 24 hours). This slow, cold proof develops flavor and makes the dough easier to handle. Alternatively, you can proof at room temperature for 2-4 hours until slightly puffy.

7. 7. Preheat Oven and Bake: About an hour before baking, place your Dutch oven with its lid into your oven and preheat to 450 F (232 C). Once preheated, carefully remove the hot Dutch oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade (a simple cross or a single slash works well).

8. 8. Bake with Lid On, Then Off: Cover the Dutch oven and bake for 30 minutes. Then, remove the lid and continue baking for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C). Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 1-2 hours before slicing. This cooling step is crucial for the crumb to set properly.