Autolyze the Flour: In a large mixing bowl, combine the flour and water. Mix with a Danish dough whisk or wooden spoon until combined. Cover with a damp towel and let sit for 15 minutes.

Add Starter and Salt: Add the starter and salt to the flour-water mixture. Mix with your hands until thoroughly combined and no dry ingredients are in the bowl. The dough will seem stiff at this point, which is normal. Cover with a damp towel and set aside for 1 hour.

Turn Out the Dough: Generously flour a clean counter with einkorn flour. Use a plastic bench scraper to loosen the dough from the edges of the bowl and turn out the dough onto the floured work surface. Flour the top of the dough.

Fold the Dough: Start with one side of the dough, gently stretch it outward and fold over toward the center. I find it helpful to lightly press on the center of the dough with one hand and pull with the other. Repeat the folds on all four sides of the dough. Return the dough to the bowl and allow to rest for 30 minutes. Then, repeat the folds, return the dough to the bowl, and cover with a damp towel.

Bulk Ferment: After the second round of folds, cover the dough with a damp towel and allow it to ferment in bulk until it has risen by 20%- 30% or until it is domed on top.

Shape the Dough: Generously flour the countertop. Use a plastic bench scraper to help you turn out the dough onto the floured counter. Try not to deflate the dough. Use your hands to turn the dough so it forms a tight ball.

Transfer to a Basket: Smooth a little flour on top of the dough. Then, transfer the dough ball FACE DOWN into a floured 7" banneton basket or towel-lined bowl. Gently pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.

Cover and Cold Proof: Cover with plastic (I like to use a plastic shopping bag), and stick in the fridge for 12-15 hours.

Prep the Oven: Preheat the oven to 500° F with a cast iron Dutch oven inside.

Score the Dough: Once the oven is preheated and the Dutch oven is scorching hot, turn the dough out onto a piece of parchment paper. Using a bread lame, score the top of the dough, no deeper than 1/4".

Bake: Drop the oven temp to 450° F and transfer the dough to the Dutch oven. Bake for 40 minutes covered. Then, take off the lid and bake for another 5 minutes. Bread is generally considered “done” at an internal temperature of 190-200° F.

Cool: Remove from Dutch oven and let cool to room temp on a wire rack.