This rustic bread takes two days to make. We start with einkorn sourdough starter and mix a levain. We ferment this over night. In the morning when it’s nice and bubbly and full of life we mix it with simple einkorn, salt and fresh artesian well water. We then allow the dough to develop over the next five hours. After this nice long ferment we shape and proof the dough for another hour. We bake this loaf at  500° in our ceramic baker for 40 minutes. The result is this chewy, flavorful rustic bread,