100% Organic Einkorn Sourdough Bread

Start with a 1-hour autolyse (mixing flour and water only). After autolyse, add the sourdough starter and let rest for 30 minutes. Then, add the salt. Proceed with 2 hours of bulk fermentation, performing 3 folds every 40 minutes during this period. After bulk fermentation, let the dough rest for 1 hour. Preshape the dough, then let it rest for 20 minutes. Shape the dough into a loaf. Let it rest for 45 minutes out of the fridge before cold fermentation. Perform a 12-hour cold fermentation in the fridge. Bake directly from the fridge at 480F (245C) for 25 minutes with the lid on, and then for an additional 30 minutes without the lid.