📝 About This Recipe
Step back in time with this ancient grain masterpiece, boasting a deep, nutty complexity and a shatteringly crisp, mahogany crust. Spelt offers a more delicate gluten structure than modern wheat, resulting in a tender, honeycombed crumb that is both highly digestible and incredibly flavorful. This loaf is a celebration of artisanal patience, blending the tangy soul of traditional sourdough with the toasted-biscuit notes of stone-ground spelt.
🥗 Ingredients
The Levain (Build 5-8 hours before)
- 35 grams Active Sourdough Starter (bubbly and peaked)
- 35 grams Whole Grain Spelt Flour (stone-ground preferred)
- 35 grams Bread Flour (high protein)
- 70 grams Filtered Water (lukewarm, approx 75°F)
The Main Dough
- 400 grams Spelt Flour (can be a mix of white and whole spelt)
- 100 grams Bread Flour (provides essential structural strength)
- 340 grams Filtered Water (plus 20g held back for later)
- 11 grams Fine Sea Salt (non-iodized)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
- 1 teaspoon Honey (optional, to enhance crust browning)
👨🍳 Instructions
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1
Prepare the levain by mixing the active starter, flours, and water in a small jar. Let it sit in a warm spot (75-80°F) until it has doubled or tripled in size and is full of bubbles.
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2
In a large mixing bowl, whisk together the 400g spelt flour and 100g bread flour. Add 340g of lukewarm water and mix by hand until no dry flour remains. Cover with a damp cloth and let rest (autolyse) for 1 hour.
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3
Add 100g of your active levain to the top of the autolysed dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself until fully incorporated.
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4
Sprinkle the sea salt and the remaining 20g of water over the dough. Squeeze the dough with your hands (pincer method) to integrate the salt, then perform 2 minutes of slap-and-folds until the dough feels slightly more elastic.
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5
Bulk Fermentation: Cover the bowl and let the dough rest. Over the next 2.5 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Be gentle, as spelt gluten is more fragile than standard wheat.
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6
After the folds, let the dough sit undisturbed until it has grown in volume by about 50% and shows small bubbles on the surface. This usually takes another 1.5 to 2 hours depending on room temperature.
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7
Gently tip the dough onto a lightly floured surface. Fold the edges toward the center to create a loose round. Let it rest uncovered for 20 minutes (bench rest) to allow the gluten to relax.
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8
Final Shaping: Dust the top with flour, flip the dough over, and fold the bottom third up, the sides inward, and roll it tightly into a batard or boule. Create tension by pulling the dough toward you against the work surface.
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9
Place the dough seam-side up into a banneton (proofing basket) heavily dusted with rice flour. Cover with a plastic bag to prevent drying and refrigerate for 12-16 hours (cold retard).
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10
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes. The high heat is crucial for a good spring.
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11
Carefully flip the cold dough onto a piece of parchment paper. Use a sharp bread lame or razor blade to score a long, deep slash down the center (about 1/2 inch deep).
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12
Carefully lower the dough into the scorching hot Dutch oven. Drop in two ice cubes between the parchment and the pot wall to create extra steam, then immediately cover with the lid.
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13
Lower the oven temperature to 450°F (230°C). Bake for 20 minutes with the lid on. This traps steam to allow the bread to expand before the crust sets.
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14
Remove the lid to reveal the 'bloom.' Continue baking for another 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 208°F (98°C).
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15
Transfer the loaf to a wire rack. Resisting the urge to cut it immediately is vital; let it cool for at least 2 hours to allow the internal structure to set and the flavors to mature.
💡 Chef's Tips
Spelt gluten is fragile; avoid over-mixing or 'slapping' the dough too aggressively to prevent it from becoming a puddle. Use rice flour for dusting your proofing basket; it doesn't contain gluten and prevents the dough from sticking better than regular flour. If your kitchen is cold, use a slightly warmer water (80°F) to keep the fermentation on track. For a more sour flavor, extend the cold retard in the fridge up to 24 hours. Always weigh your ingredients with a digital scale; volume measurements are too inconsistent for sourdough baking.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of wildflower honey. Pair with a hearty bowl of roasted tomato basil soup for the ultimate comfort meal. Use as the base for an avocado toast topped with a poached egg and red pepper flakes. Pairs beautifully with a sharp aged cheddar or a creamy Camembert cheese. Accompany with a glass of crisp dry cider or a nutty amber ale.