First time using einkorn (30%) and one of my most open crumbs to date!

Picked up a bag of einkorn flour and kind of winged it – I had heard that einkorn had a hard time handling higher hydration but the dough felt very strong throughout.

Recipe: 280g strong white flour (70%) 120g whole einkorn flour (30%) 320g water (80%) 8 salt (2%) 60g starter (15%)

Method: autolyze flour and water 2 hours, mix in starter, wait 30 minutes and add salt, wait 30 minutes and laminate, 3x coil folds 45 mins apart, bulk to about 60% increase took about 7 hours from initial mix at about 74f, very light preshape and rest 20 minutes, shape and cold proof 14ish hours, bake at 450f 25 minute covered 22 minutes uncovered