100% Spelt Sourdough Bread👩🏻🍳:
I’m so excited to share this recipe with you! This spelt Sourdough Bread Is fluffy, soft, and tastes delicious!
Spelt Sourdough is delicious! But just replacing the white flour with spelt flour in a recipe can often result in a too-sticky dough or a flat loaf. This recipe results in a fluffy, soft, delicious, (and healthy😉) spelt sourdough loaf!
To read more about baking with spelt flour, check out my spelt sourdough ciabatta recipe!
Ingredients:
Starter:
I used my regular white flour starter for this recipe. If you’d prefer your loaf to be 100% spelt, you can make a spelt flour starter from scratch, or slowly turn your starter into a spelt starter:
To transition your starter from white flour to spelt flour, just feed it with spelt flour for a few days in a row, until you see it’s regular bubbly activity returning. It’ll take a few days for the starter to adapt to the new flour! Once you see it’s doubling, you’re good to go!
Water
Just use regular room-temperature water!
This recipe is lower hydration because spelt flour absorbs less water than white flour.
Honey
The honey helps the spelt dough rise faster and creates a better final shape. It also results in a less sour loaf!
Spelt Flour
I used Rubinfeld White Spelt Flour, but feel free to experiment and add some whole-spelt flour to it!
Salt
The Process:
The process of making spelt sourdough bread is basically the same as making the traditional white flour loaf! There are 2 differences:
Add Extra Stretch and Folds- when you stretch and fold your dough, it builds strength in the dough and helps with the structure and rise. Spelt flour is weaker, and can therefore result in a flatter loaf. Therefore, when baking sourdough with spelt flour, aim to do at least 6-8 stretch and folds within the first 2 hours. Leave at least 15 minutes between stretch and folds!
The Rising Time: When baking with spelt flour, aim to end the bulk-rise when the dough is about 75% doubled. Generally, this will mean cutting the rising time by about an hour or so, but it’s dependent on the temperature of your kitchen, as usual. (You can read more about baking sourdough in the winter here!) Because my kitchen is pretty cool my bulk rise was about 3-5 hours (from my last stretch and fold).
White Spelt Sourdough Loaf:
Servings: 1 large loaf
Ingredients:
90 g active bubbly starter
15 g honey
340 g water
12 g salt
500 g white spelt flour
Instructions:
Mixing The Dough:
Weigh out all ingredients in a large bowl and mix until all the flour is combined and you have a shaggy dough.
Cover with a towel or a plastic bag and let rest for a half hour
Stretch and Fold:
Perform 6-8 rounds of stretch and folds within the first 2 hours to create more structure in your dough. (*see note above)
Bulk Rise:
Leave the dough to rise, covered, until it’s around 75% doubled. The timing will vary depending on the temperature in your kitchen. My dough was ready after about 4 hours!
Shaping:
Dump the dough on an un-floured counter, and shape it like the traditional sourdough loaf!
Once the dough is shaped into a tight ball, place it into your floured banneton basket or bowl, smooth side down, so your seam is on the top.
Cover it loosely with a plastic bag or damp tea towel and place it into the fridge.
Cold Ferment:
Leave the dough to ferment in the fridge for 12-24 hours.
Preheat your dutch oven/sheet pan in the oven to 230C
Place your Dutch Oven into the oven while it preheats.
Leave your dough in the fridge until you’re ready to bake it!
Gentry flip your dough onto a piece of parchment paper and score with a sharp kitchen knife/bread lame. (to create an “ear”, cut in a rounded crescent shape- like this (😉
Carefully place your dough in your Dutch oven/sheet pan and cover. Cook for 30 min covered and 10-15 min uncovered.
Let cool on a cooling rack or counter.
Enjoy!
Enjoy😄
Let me know how it turns out!
