Spelt Sourdough Bread

Learn how to make this delicious Spelt Sourdough Bread!

Ingredients Needed:

This Spelt Sourdough Bread only uses a few simple ingredients: •Bread Flour •Spelt Flour (whole-grain) •Sea Salt •Water •Sourdough Starter

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.

2. Autolyse

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.

6. Shape

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!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.