Make Levain/Leaven

In the morning make your dough combine 1 tablespoons (17 grams) of unfed sourdough starter with 75 g of water 50 g of bread flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

Autolyse the flours

In a large bowl add bread flour, einkorn , spelt and whole wheat flour and water ( set aside 5 ml water ) and mix well and set aside for 1 hour.

Make dough

When levain is ready incorporate it into autolyzed flour mix.

Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside

Stretch and fold

Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Laminate the dough

After 30 minutes of last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.

Coil fold

After 30 minutes coil fold the dough and set aside for 30 minutes.

Shaping the dough

Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

Cold Proof

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Score and Bake

When you are ready to bake preheat oven to 500°F.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some jam or with a bowl of soup

Notes

Make sure to store bread in paper bag. You can slice and make a toast. These not only moist but also delicious.