In a large bowl, mix together the water and starter until dissolved. Pictured below is my starter, all nice and bubbly!

Use a bowl scraper to get it into a dough ball.

Cover the bowl with plastic wrap and a towel, and let rise in a dark place for 10 to 15 hours until the dough has doubled in size.

Generously flour a proofing basket and set aside.

This helps the dough form into a uniform round bread loaf shape.

The sourdough that was rising overnight will be bubbly.

Scrape the dough down using a bowl scraper, add flour as you need to so it’s no longer sticky and you can pick it up with your hands.

Form the dough into a ball and place it into the proofing basket, dust the top with flour, and cover with a towel to rest and proof for 30 minutes.

Preheat the oven to 450°F.

Place a Dutch Oven with the lid on in the oven for 30 minutes.

Carefully remove the pot from the oven and take off the lid.

Flip the proofing basket over the Dutch oven so the loaf falls out into the bottom.

Shake to center the loaf.

Using a knife, score the top of the loaf so it can expand without the top completely cracking.

Cover and place in the oven.

Bake for 40 – 50 minutes.

Remove from oven and allow to cool on a wire rack for an hour before slicing. I typically bake our bread right before church on Sunday mornings so I cover it with a towel to prevent the bread from drying out too much while we are gone.

The best way to slice the loaf is upside down because the base of the loaf is thicker.

I store our Homemade Einkorn Sourdough Bread in the fridge because it lasts longer, up to one week. This loaf makes all of the bread that our family of 6 needs for one week!