Einkorn flour gives an absolutely amazing flavor! It weakens the gluten somewhat, but it is most definitely worth it.
For these breads I made a rather wet dough. It required three folds, but I only show one in the video. Preshaping made sense to me as it helped structure the dough. Not always necessary. I like to vary my baking just for the fun of it.

Levain:
169g wheat starter
95g einkorn flour
95g water at 35c
Ferment at 29c for 5 hours.

Dough:
360g levain
400g strong bread flour
1000g regular bread flour
200g einkorn flour
1200g water
35g salt

Mix slow for 10 minutes without salt.
Add salt and mix for 4 minutes at high speed.
Bulk ferment 44,5 hours at 25c.
Make 3 folds about 4560 minutes apart during bulk ferment.
Preshape into rounds.
Rest for 30 minutes.
Final shape.
Cold proof in fridge for 1215 hours.
Bake for 4050 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.

00:00 Intro
00:13 Ingredients
00:48 Mix
02:22 2nd fold
03:14 Preshaping
04:49 Shaping
06:30 Bake
07:55 Results