Mix Ingredients: In a large bowl, combine the einkorn flour and water. Stir until no dry flour remains. Let it rest for 30 minutes (autolyse).

Add Starter and Salt: After the autolyse, add the active sourdough starter and salt. Mix until incorporated.

Bulk Fermentation: Let the dough rise at room temperature for about 4-5 hours, folding it every 30 minutes for the first 2 hours.

Shape the Dough: After bulk fermentation, gently turn the dough out onto a floured surface, shape it into a round loaf, and place it in a floured proofing basket.

Final Proof: Cover and let it rise for another 2-3 hours at room temperature or overnight in the fridge.

Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.

Bake: Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.

Cool: Let the bread cool on a wire rack before slicing.