Spelt Sourdough Bread
Learn how to make this delicious
Spelt Sourdough Bread!
This Spelt Sourdough Bread only uses a few simple ingredients:
•Spelt Flour (whole-grain)
1. Make Spelt Levain
Mix 15g bread flour, 15g spelt flour, 30g water, and 30g sourdough starter in a jar. Set in a warm location to ferment for 5 hours until doubled and bubbly.
30 minutes before th levain is ready, mix the bread flour, spelt flour, and water together in a bowl. Set aside to hydrate.
3. Add Levain
Add all of the levain to the dough. Mix by hand for a few minutes and set aside for 30 minutes.
4. Add Salt and Mix
Add 8g of salt and a few grams of water. Stretch and fold the dough for 7-10 minutes until the dough is smooth and extensible.
5. Bulk Fermentation
Place the dough in a warm location to proof for 4-5 hours. Stretch and fold the dough a few times during bulk fermentation to strengthen it.
At the end of bulk fermentation, the dough should rise about 50%, be domed, and have visible bubbles.
Shape the dough into a batard (oval) or boule (round). Stitch the dough if necessary to strengthen it more. Place into a banneton or bowl with a towel in the shape of the bread.
7. Overnight Proof
Cover the banneton and place into the refrigerator to proof overnight and up to 48 hours.
8. Score & Bake
Next day: Preheat oven with dutch oven to 500ºF. Score the dough with a sharp blade. Bake for 20 mins with lid on, remove lid, lower to 450ºF and bake for another 20 mins.
Cool & Enjoy!
Let the bread cool for at least an hour before slicing. This ensures that the bread doesn't release too much steam and dry out quicker. Enjoy!
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The recipe includes a how-to guide with photos and detailed instructions.