7:00am Freshen Starter – equal parts flour to starter; ½ amount of water
(about 4-6 hours to freshen starter – depending on temperature in home)
12:00-1:00pm Make the dough – transfer to bulk ferment bowl
Every 30 minutes after making: fold dough 4x’s to continue activating -opt.
5:00-6:00pm For Einkorn: Divide dough into proofing baskets (3 for this recipe)
And leave out for 2nd ferment
For Spelt/Wheat: Put in fridge for 3nd ferment
(about 8-10 hours total for the Einkorn it should be ready to bake)
8:00pm Preheat oven (for about 40 min with dutch oven) 450-500
9:00pm Transfer bread to parchment paper, score and put in pan
Bake for 20 minutes with lid; 25-35 minutes with lid off can turn
heat down to between 400-435
Let bread cool for about 20 minutes before slicing; wait until completely cooled before storing.
(For Spelt: baking would be the next day early morning – same baking instructions as Einkorn)