Einkorn Sourdough Sandwich Bread

INGREDIENTS

Pre-ferment dough:

270 g

water

50 g

active sourdough starter

310 g

all-purpose einkorn flour (I use Jovial)

Water roux:

30 g

all-purpose einkorn flour

150 g

water

Main dough:

All pre-ferment dough

All water roux

40 g

raw sugar

5 g

salt

30 g

butter, softened

310 g

all-purpose einkorn flour + 30g extra