Sourdough bread with machine mixing and einkorn flour - GREAT TASTE!

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 4-4,5 hours at 25c.
Make 3 folds about 45-60 minutes apart during bulk ferment.
Preshape into rounds.
Rest for 30 minutes.
Final shape.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 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