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An Einkorn Recipe

Sourdough Bread Boule


Experience the ultimate sourdough boule recipe, featuring a wonderfully crusty, chewy outer crust and a light, porous texture inside. This recipe combines flour, water, sourdough starter, and salt, ferments the mixture, and bakes it to perfection in a Dutch oven for an exceptional loaf. 

Einkorn Recipe

Ultimate Sourdough Bread Boule Recipe



Bake Time

40 min

Bake Temp

500 – 300 deg


2 loaves

Helpful Tip:

Placing a pizza stone on the rack below the dutch oven can reduce the hardness of the bottom crust.



  • 40 grams Sourdough Starter
  • 105 grams Einkorn Flour
  • 105 grams Lukewarm Water


  • 1380 grams Einkorn Flour
  • 4 cups Lukewarm Water
  • 30 grams sea salt

Please note, this is a basic formula and results will vary based on climate in your area.


1. Mix 40g start with 105g flour and 105g water. Place in proofer at 80F until doubled.

2. Mix Sourdough levain with 1380g of flour and most of the 4 cups of water ( reserving about 1-1/2 cup) place back into the proofer for 25 min.

3. Pour in remaining water and then salt into autolyse. Mix until smooth dough forms (about 5-8 mins on med-high). Transfer into a container, proof for 1 hr.

4. Stretch dough – proof 15 min

5. Stretch dough – proof 15 min

6. Stretch dough – proof 15 min

7. Stretch dough – proof 25 min

8. Stretch dough – proof 15 min

9. Stretch dough – proof 15 min

10. Stretch dough – proof 15 min

11. Pre-shape boules, cover and proof on counter 25 min

12. Final shape, dust-shaped boule and bannetons with rice flour, or use fabric liner. Place in proofer for 1 hour.

13. Remove from proofer and put into plastic bag. Tie the bag with plenty of air inside so the bread has plenty of room to rise.

14. Rest in the refrigerator over night.

15. Next Morning: Preheat oven to 500 with Dutch oven inside for 1 hr.

16. After the oven has preheated, score the boules, place on parchment paper and load into Dutch ovens. Add 4 ice cubes inside quickly and close lid.

17. Bake at 500 for 15 min.

18. Turn oven down to 300, and bake an additional 25 minutes.

19. Remove from oven and let cool up to 2 hours before slicing.