Combine sourdough starter and water until completely incorporated.

Add the einkorn (or rye) and all-purpose white flour. Mix until well
combined. Then cover the bowl with a large plate or tea towel and leave
to sit for 30 minutes.

Wet your hands and pinch the salt into the dough. Cover the bowl again and leave to sit for 1 hour.

After an hour, begin stretching and folding the dough every 30 minutes. Pull up the dough on one side and fold it over to the other side. Go around the bowl stretching and folding the dough until each side has been folded over. Then cover the bowl.Repeat every 30 minutes for 2 hours.

Then, put the dough into the fridge for 12-24 hours.

The next day pour out the dough and divide it into two chunks. Stretch each chunk out into a large rectangle.

Spinkle shredded parmasen cheese over the rectangle of dough.

Fold each side in to the middle. Sprinkle more cheese on the dough as you fold.

Preheat your oven to 450 Fahrenheit / 232 Celcius and put a cast iron dutch oven to the oven to preheat.

Build tension in the dough by using your hands to slide it toward your body until it is in a ball shape.

Add the dough to a floured bowl or banneton basket and allow it to rise for 30 minutes in the fridge.

Use oven mittens to remove your pre-heated cast iron dutch oven from the oven and sprinkle oats to the bottom of the pot. You can also use parchment paper to prevent the dough from sticking. I like using oats because I always have them around!

Add the dough to the cast iron dutch oven – you can score it if you want! Put the cover on and place it into the oven.

Bake covered for 20 minutes and uncovered for 20 minutes.

And then you’re finished!