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Levain Ingredients • 25 gr sourdough starter • 50 gr einkorn flour • 50 gr water Dough Ingredients • 600 gr einkorn flour • 380 gr lukewarm water (if the weather is cold) • 12 gr salt . 50 g oatmeal • 1 tablespoon of olive oil 1. Firstly, I prepared levain with 25 gr starter 50 gr flour and 50 gr water. 2. When the levain was ready, I mixed 600 gr einkorn flour, 380 gr water, 12 gr salt, 1 tablespoon of olive oil, oats and yeast. I kneaded for about 6-7 minutes until the dough had a nice structure. 3. After 1 hour, I applied strech &folding to the dough by holding it from all four sides. 4. Two hours after folding, I gave a shape the dough on a lightly floured counter, put it in a bread pan sprinkled oats on it and left it at room temperature until the dough reached the upper limit of the pan 5. I baked in a preheated oven on the lower shelf, starting from 220 degrees, at 200 degrees gradually for a total of 60 minutes. 6. While it was cooking, I covered it with wax oven paper for 25 minutes so that it would not burn. 7. If you have a different brand of einkorn flour, the amount of water may change. 20×12×8) If the weather is cold, your bread will take longer to get ready to bake. You should look at the dough, not look at the clock. Observe your dough well.
