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Le Chaudron recipe
Pain petit épeautre, miel et tournesol au levain
Einkorn sourdough with honey and sunflower seeds
⏱ 90 minServes 8Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)einkorn flour
150 g (5 oz)active sourdough starter
320 ml (1⅓ cups)warm water
10 gfine salt
2 tbsphoney
50 g (2 oz)sunflower seeds
- 500 g (18 oz) einkorn flour
- 150 g (5 oz) active sourdough starter
- 320 ml (1⅓ cups) warm water
- 10 g fine salt
- 2 tbsp honey
- 50 g (2 oz) sunflower seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the starter and honey in the lukewarm water in the bowl, add the einkorn flour and mix without overworking, as einkorn is low in gluten and delicate.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Rest 40 min, add the salt and sunflower seeds, then give a few very gentle folds to bring the dough together.
- Cover with a towel and let rise 3 hours at room temperature, watching closely as einkorn ferments fast and doesn't like a long rise.
- Shape loosely into a round, place in the floured banneton and let rise 1 hour at room temperature, or overnight in the fridge for more flavor.
- Preheat the oven with the Dutch oven inside to 220 °C (425 °F), turn the dough into it, score lightly, put the lid on and bake right away.
- Bake 30 min covered, then 12 min uncovered, and cool completely on a rack before slicing.
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