Combine 500 g einkorn flour, 350 ml water, and 1/4 teaspoon yeast in a large bowl, stirring until a shaggy mass forms; let rest for 15 minutes.

Sprinkle 10 g sea salt over the dough and fold with a wet hand for 3–4 minutes until cohesive but still slightly sticky.

Cover the bowl with a damp towel and rest at room temperature for 30 minutes.

Perform a set of stretch-and-folds: lift one edge and fold over, rotating bowl to repeat four times; rest 30 minutes and repeat two more times (total three sets over 90 minutes).

Let dough rise undisturbed for 2–3 hours at 70–75°F until puffy with a 50–75% volume increase.

Gently shape dough into a round boule on a floured surface and place seam-side up in a floured banneton; cover and refrigerate 8–12 hours.

Preheat Dutch oven with lid to 450°F (230°C) for 45 minutes.

Invert dough onto parchment, score a 1/4"-deep slash, and carefully transfer into the preheated Dutch oven.

Bake covered at 450°F (230°C) for 25 minutes, then remove lid and bake 12–15 more minutes until deep golden and internal temperature reaches 205–210°F.

Transfer loaf to a wire rack and cool completely for at least 1 hour before slicing.