Einkorn Sourdough Sandwich Bread

This is a great way to make sourdough einkorn bread in a traditional loaf pan. It has a great flavor and I love the pretty yellow color of einkorn flour. Einkorn bread is different in many ways since it is the wheat that all other wheat descends from. Other kinds of wheat were crossed with goat grasses which have caused a lot of allergies. Goat grasses contain the D genome, which is the source of most gluten intolerance. Einkorn does not contain this troublesome D genome, only the A genome, and most testing for gluten intolerance is based on the D genome. And while einkorn does contain gluten, it is a different type of gluten and allows for easier digestion and nutrient absorption.

Don't over-rise your dough on the second rise. It will do most of the rising in the oven. Make sure your starter is bubbly and active. I have a page on How to Care for Einkorn Sourdough Starter that will answer most of your questions about the starter.

Equipment

8" bread pan
Parchment Paper
Dough Scraper

Ingredients

1 cup Einkorn sourdough starter bubbly and active
½ cup milk warmed to 90°F
¼ cup Water, spring or filtered with minerals warmed to 90°F
2 tablespoons raw sugar
330 grams einkorn all-purpose flour you'll need extra flour for kneading
1 ¾ teaspoons Celtic Sea Salt finely ground
2 tablespoons olive oil or butter, melted

Instructions

In a large bowl, combine the starter with the warmed milk, water, and sugar. Stir to combine the starter and dissolve the sugar.
Add the 2 ¾ cups of all-purpose einkorn flour and salt. Stir a few times to combine the ingredients, then add olive oil. Stir until the dough looks mostly wet and is sticky.
Cover the dough with plastic wrap and place it in a warm place. Preferably 75°F or warmer. Let the dough rest undisturbed for 8-12 hours.
Line your loaf pan with parchment paper, pressing down the sides to fit the pan. Once the loaf is in there, the paper will stay down.
Generously flour your surface and your hands (the dough will be sticky). Scoop the dough out of the bowl directly onto the floured surface. Sprinkle at least ¼ cup of flour on top of the dough.
Fold the dough over in thirds. You can use a Dough Scraper to unstick the dough. Rotate the dough 90 degrees to the left and fold in thirds again, adding flour as needed to keep the dough from sticking to the surface. Rotate the dough 90 degrees to the left one more time and fold in thirds again, adding flour as needed to keep the dough from sticking to the surface.
Preheat the oven to 425°F.
Place dough in the prepared loaf pan. Cover the loaf pan with a towel or plastic wrap and let it rise until the dough has risen a little in the pan, approximately 30-60 minutes. It doesn't need to rise all the way - just so it's rising.
Place the loaf pan in the oven and immediately reduce the temperature to 375°F.
Bake the bread for 40 minutes. When the bread is ready, let it cool in the loaf pan for 15-20 minutes on a wire rack.