Ingredients
- Active sourdough starter (fed and bubbly): 100g
- Einkorn flour: 400g
- Bread flour or all-purpose flour: 100g
- Warm water (around 90°F to 95°F): 350g
- Sea salt: 10g
- Pitted olives (or any topping of your choice): 100g
Instructions
- Mix Your Dough: Start by mixing all the water and both flours in your bowl. Don’t freak out; the dough feels wetter compared to bread dough you’re used to. That’s just einkorn being einkorn. Let this sit for 30-ish minutes. (Bread geeks call this ‘autolyse,’ but honestly, it’s just fancy resting.)
- Add Salt and Starter: Sprinkle the salt on top, then massage it into the dough. Add your sourdough starter and mix it all together. I won’t lie—this part feels messy. Your hands will look like dough monsters, but I swear it’ll pull together eventually.
- Bulk Fermentation: Let the dough rise in a warm spot for 4-5 hours. Every 30 minutes, come back to do a round of stretch-and-folds. (Basically, you pull the edges up and fold them into the center. Repeat like you’re pampering the dough.)
- Add the Olives: After about 2 hours into bulk fermentation, gently fold those pitted olives in. Don’t get crazy here; you don’t want to deflate the dough.
- Shape the Dough: Once the bulk fermenting is done and your dough feels airy, shape it like a pro. Tuck the edges under so the top tightens up. Pop it into a floured banneton or your makeshift setup with a floured towel.
- Final Proof: Stick it in the fridge overnight. Cold-proofing gives you better structure and flavor.
- Bake Time!: Preheat your oven to 475°F with your Dutch oven inside. Once it’s hot and ready, carefully plop your dough in (parchment paper is your secret weapon here). Cover and bake for 20 minutes, then uncover and bake for another 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 140-160
- Sugar: 1g
- Fat: 3-4g
- Saturated Fat: 0.5g
- Carbohydrates: 22-25g
- Fiber: 2-3g
- Protein: 4-5g
Keywords: Sourdough Einkorn Pitted Bread