Feed your sourdough starter 4-12 hours before starting your dough.

Once your starter is nice and active (lots of bubbles), grind einkorn berries, if needed. Skip this step if you have pre-ground flour.

Add flour, sourdough starter, salt, and water to a large bowl and mix with your hands until it comes together.

Let rest for 15 minutes.

Flatten out dough and then stretch and fold in the edges on all sides. Roll into a ball. Place in a bowl and cover with plastic wrap or beeswax wrap.

Allow to rest again for 20 minutes.

Repeat flattening and folding process. Allow to rest for 20 minutes again and then repeat process another time.

Shape and cover with plastic wrap. Allow to rise until doubled in size, about 3-12 hours, depending on the temperature of your home.

Shape loaf with hands. Place it in a floured banneton basket.

Cover with plastic bag and place in the fridge overnight.

Preheat the oven to 450.

Place dutch oven in the oven and preheat for 30 minutes to an hour.

Once the dutch oven has preheated, take the dough out of the fridge and place onto a sheet of parchment paper.

Score the top of the dough and gently place the parchment paper and dough into the dutch oven, cover with lid, and place in the hot oven.

Bake for 30 minutes with the lid.

Remove the lid and bake for another 15 minutes until golden brown.

Allow to cool before serving.