Add the freshly milled einkorn flour, all-purpose flour, water, active starter, and salt to a large mixing bowl. Mix thoroughly until no dry flour remains and the starter and salt are evenly dispersed - the mixing takes about 3 minutes by hand, You can use a mixer if you want to, but you won’t get a nice ball of dough out of it. Cover airtight and rest for 30 minutes.

With wet hands, perform one set of gentle stretch and folds by lifting and folding each of the four sides toward the center. Cover and repeat after 30 minutes. Do a third set after another 30 minutes if you have time.

Cover and continue bulk fermentation until the dough looks puffier and smoother, has risen roughly 30–50%, and shows bubbles around the sides. Bulk fermentation usually takes 4–5 hours total, counted from the moment the starter was added (so that’s including your stretch and folds!).

Generously flour a tea towel and use it to line a banneton basket (and I mean generously! This dough is on the sticky side, so make sure to use enough flour here). Generously flour the work surface too and turn out the dough. Fold the outer edges toward the center to form a rough round or oval, handling the dough as little as possible. Transfer the loaf to the prepared banneton with the seam facing up. Cover airtight.

For the preferred short cold proof, refrigerate for about three hours. Alternatively, proof at room temperature for 1–2 hours and bake the same day, or refrigerate for up to 24 hours for a more sour loaf with slightly less structure.

Place the Dutch oven and lid in the oven and preheat to 460°F (238°C) for about 15-30 minutes. Turn the dough onto parchment paper, score the top (I usually just draw a cross), and lower it into the hot Dutch oven. Cover and bake at 460°F (238°C) for 30 minutes.

Remove the lid, lower the temperature to 440°F (227°C), and bake for another 10–15 minutes, until deeply golden brown and about 205°F (96°C) in the center. Transfer the bread to a wire rack and cool for at least two hours before slicing.