Day 1

1. Stir 700 grams fresh milled einkorn whole wheat flour, 15 grams sea salt, and 2 grams ground cinnamon together in a large bowl.
2. In another smaller bowl, use a fork to mix 70 grams einkorn whole wheat sourdough starter (refreshed) and 570 grams 90°F filtered water together until it’s creamy.
3. Pour the liquid into the dry ingredients and stir to incorporate the flour.
4. Cover the dough with a plate and let it rest 30 minutes.
5. Place the pecans in a bowl and cover with water.
6. Leave the dough in the bowl. Stretch and fold each side of the dough up and into the middle 1 time. Cover and let it rest for 30 minutes. Repeat this process two more times.
7. Drain the pecans and fold them, and the chopped dates, into the dough by pouring them on top and then folding the dough up and into the middle 2-4 times, or until the fruit and nuts are evenly distributed.
8. Cover the dough tightly with plastic wrap and a dark colored towel. Let it rise for 4-6 hours (at approximately 78°, longer if cooler).
9. Place the dough in the refrigerator overnight, or up to 15 hours.

Day 2

10. Pre-heat the oven to 525°.
11. Place the dough on a lightly floured surface.
12. Divide the dough into 16-18 pieces (approximately 117-118 grams each).
13. Shape the dough into approximately 4” long bars and place all 18 of them on a large parchment lined large 13 x 18” baking sheet. To shape the bars, stretch dough pieces into a 2” rectangle. Fold the top down to the bottom edge. Roll the dough tight until it’s approximately 4” long. Place it on the lined baking sheet and slightly press down into a rectangular shape.
14. Cover dough with a floured linen couche (or flour sack towel). Let bars rise for 45 minutes to an hour.
15. Remove the towel and place the bars in the oven. Immediately reduce the temperature to 425°.
16. Bake for 20-22 minutes on the middle rack.
17. Remove the bars from oven and let them cool on a rack before serving.
18. Serve with butter or Cultured Olive Oil Butter.