For the bread dough, start working on it 1 ½ hours before your levain is done sitting. Start by mixing bread flour, einkorn and whole wheat together in a large bowl.
Take your levain and tear it into little bits, placing it into your bread dough bowl. Sprinkle in fine sea salt and all of your reserved water you set aside.
Once the dough comes together, dump it onto a work surface and perform “slap & folds.”
Pick your dough up from the front and the back , rotate 90 degrees and slap the bottom back on to your surface, followed by the top. Repeat this process until it is not as sticky and comes together.
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