Mix the einkorn flour, sea salt, and yeast together in a large bowl. Combine water until fully mixed.
Cover the dough with a kitchen towel or plastic wrap and allow it to sit in the mixing bowl for a minimum of 3 hours up to 12 hours at room temperature or in a warm place for the dough to rise.
When it's time to bake, place the empty dutch oven in the oven and turn the heat to 450 to heat the dutch oven. Let it heat for 1 hour.
After 30 minutes of heating, take a spoon and scrape about the edges of the dough to deflate slightly, and let the dough rest for 30 minutes.
After the dutch oven has heated for 1 hour, and the dough has rested for 30 minutes after scraping down the edges, carefully remove the heated dutch oven from the oven, take the lid off, and pour the dough into the pan. Place the lid on and bake for 25 minutes.
After 25 minutes, remove the lid and allow the bread to bake and crust up for 5 more minutes.
When done baking, remove the loaf from the dutch oven and place on a wire rack to cool.
