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Einkorn and Spelt Sourdough

I used relatively low hydration, as einkorn does not absorb a lot of water and I wanted to bake without a mould. If you prefer or use more water and finish with the dough too wet to retain any shape, you can use a mould or even a smaller casserole the right way up.

I am using a colander as a banneton and an upside-down Pyrex casserole, baking the bread on the lid, and covering with the base for the first 20 minutes.

Line the lid with oven-proof paper.

SAFETY WARNING: Pyrex glass is very slippery, and will get very hot. I suggest to slightly wet oven gloves before handling to improve grip.

Note that this bread was baked on a fan-assisted electric oven. Other ovens are likely to need different baking times. Adjust as needed.


• 50 g starter (I used 100% hydration rye)
• 50 g einkorn flour
• 50 g spelt flour
• 100 g water

• 200 g einkorn flour
• 200 g spelt flour
• 200 g water
• 20 g olive oil
• 2 tsp brown sugar
• 2 tsp salt


• Stir and leave fermenting until doubled in size

• Mix dry ingredients
• Add olive oil, water, mix
• Add sourdough, mix
• Cover and leave to rest for 1 hour
• Do three stretch-and-fold sessions (6 folds each) at half-hour intervals
• Let the dough grow at least 25%
• Pre-shape into a ball, creating surface tension, using spatula to tuck in at the bottom in a circular motion
• Leave dough resting for 20 minutes on the worktop
• Gently stretch to form a flat square and then fold all 4 sides outside in, roll and shape again into a ball using spatula tucking in a the bottom in a circular motion
• Stretch a natural fibre (cotton, linen) tea towel on top of a banneton. I don't have one so a colander did the job. Use your imagination.
• Using a tea strainer, dust stretched towel with, preferably, rice flour
• Gently place dough on top of tea towel, cover with loose ends and let it ferment until it doubles in size, 3 to 6 hours depending on ambient temperature.
• If necessary, the banneton can be left to ferment in the fridge for 18 hours or so.

• Pre-heat oven to 250ºC
• With the tea strainer, dust with rice flour the top of the dough in the proofing basket, which will be the bottom of the bread
• Carefully tip on to the lined casserloe lid, which will be the base
• Score top with a razor blade or sharp knife as and if desired
• Cover and place in the oven.
• Bake at 250°C for 20 minutes
• Uncover
• Bake at 225°C for 20 minutes, or as required