WHAT YOU NEED:

• 310g filtered room temp water
• 100g active sourdough starter
• 350g einkorn flour
• 50g rye flour
• 100g organic unbleached white flour
• 18g honey
• 15g melted and cooled butter
• 10-12g sea salt
• a loaf dish for baking

WHAT YOU DO:

Add water and starter to a large bowl, and mix with fingers until combined; then add honey and butter, and mix again until fully combined.

Now add flours and begin to combine with your hands until a dough ball begins to shape, knead until fully combined, and let rest for 30 minutes.

Return to your dough and sprinkle in the sea salt, and then pinch it in with your fingers.

Wet your hand and begin the stretch and pull process, grabbing a hold of one side of your dough and pulling up then folding back over; repeat this on all sides 2-3 times.

Repeat this stretch and fold process about every 30 minutes, 4 times total (this is not a science; make it work into your evening routine).

Cover and let sit for 8-12 hours on the countertop, depending on the temp of your house. It should well over double in size. You can also leave up to 24 hours in the fridge.

The next morning (or whenever you plan to prep to bake), preheat your oven to 375F. Then, butter your baking tin; then, flour your working surface and scrape the dough out onto the countertop.

Now to shape: grab one side at a time and fold over, pressing down to seal. On the last shape, use your scraper or hands to ensure all creases are on the bottom of the loaf. Because we want more of a long loaf, as you fold over, work to create more of an oval. Again, not a science here! Just play around with it. I trust you can make it happen!

Lower seams down into the buttered baking tin and let proof again, covered, for another 1-2 hours until the dough rises to the top of the baking tin.

Then, bake for 45 minutes, until golden brown.

Let cool for 10 or so minutes in the tin and then remove the loaf and set to cool on a cooling rack. Wait at least an hour before slicing. ENJOY!!