1. Combine Starter and Water: In a large mixing bowl, gently whisk together your active einkorn sourdough starter with the warm water until the starter is mostly dissolved and the mixture appears milky. This ensures an even distribution of the starter’s yeasts and bacteria throughout the dough.

2. Add Flour and Salt: Add the einkorn flour and fine sea salt to the starter mixture. Use a sturdy spoon or your hands to mix until all the flour is hydrated and no dry spots remain. The dough will be shaggy and sticky at this stage. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate.

3. Perform Stretch and Folds: After the rest, begin the first set of stretch and folds. With damp 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 this process 3-4 more times, working your way around the dough. This builds strength in the dough. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3-4 more times, with 30-minute rests in between each set. You should notice the dough becoming smoother and more elastic with each set.

4. Bulk Fermentation: After the final set of stretch and folds, cover the bowl and let the dough ferment at room temperature (around 70-75 F / 21-24 C) for 6-8 hours. The dough should visibly increase in volume, becoming bubbly and jiggly. If your kitchen is cooler, this process might take longer, or you can place it in a slightly warmer spot. If it’s very warm, it might be quicker.

5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface (use rice flour if you have it). Carefully shape the dough into a round or oval loaf. Avoid deflating it too much. Place the shaped dough seam-side up into a well-floured banneton (proofing basket) or a bowl lined with a floured kitchen towel.

6. Cold Proofing: Cover the banneton or bowl with plastic wrap and place it in the refrigerator for 2-4 hours, or ideally overnight (8-12 hours). Cold proofing slows down fermentation, develops flavor, and makes the dough easier to handle.

7. Preheat Oven and Dutch Oven: About 30-45 minutes before you plan to bake, place a Dutch oven with its lid into your oven and preheat to 450 F (232 C). Getting the Dutch oven very hot is crucial for a great crust.

8. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or knife (a simple cross or a single line works well). Cover the Dutch oven and bake for 30 minutes.

9. Finish Baking: Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.

10. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing. Slicing warm sourdough can result in a gummy texture.