📝 About This Recipe
Step back in time with this deeply aromatic Spelt Sourdough, a loaf that marries the nutty, honey-like sweetness of ancient grain with the sophisticated tang of a slow fermentation. Unlike modern wheat, spelt offers a delicate gluten structure that results in a tender, digestible crumb and a stunningly shattered, mahogany crust. This recipe celebrates the heritage of stone-ground grains, creating a loaf that is as nutritious as it is soul-satisfyingly delicious.
🥗 Ingredients
The Levain (Build)
- 35 grams Active Sourdough Starter (Bubbling and at its peak)
- 35 grams Whole Spelt Flour (Stone-ground preferred)
- 35 grams Lukewarm Water (Filtered, approximately 75°F)
Main Dough
- 400 grams White Spelt Flour (High quality, sifted)
- 100 grams Whole Spelt Flour (For added depth and fiber)
- 340 grams Warm Water (Filtered, 80°F for optimal fermentation)
- 11 grams Sea Salt (Fine grain)
- 10 grams Honey (Optional, to enhance the nutty sweetness)
- 2 tablespoons Rice Flour (For dusting the proofing basket)
👨🍳 Instructions
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1
Prepare your levain by mixing the active starter, 35g whole spelt flour, and 35g lukewarm water in a small jar. Cover loosely and let it sit in a warm spot for 4-6 hours until doubled in size and bubbly.
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2
In a large ceramic mixing bowl, whisk together the white and whole spelt flours. Add 320g of the warm water (reserve 20g for later) and the honey. Mix by hand until no dry flour remains, then cover with a damp cloth and let 'autolyse' for 1 hour to hydrate the grains.
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3
Add 100g of your active levain to the top of the dough. Using your fingertips, dimple the levain into the dough and fold the edges over until fully incorporated.
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4
Sprinkle the sea salt over the dough and add the remaining 20g of water. Squeeze the dough through your fingers (the pincer method) to fully integrate the salt and extra hydration.
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5
Begin the Bulk Fermentation. Over the next 3 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull it upwards, and fold it over itself, rotating the bowl 90 degrees each time.
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6
After the final fold, let the dough rest undisturbed in a warm spot (75-78°F) until it has grown by about 50% in volume and shows small bubbles on the surface. Spelt ferments faster than wheat, so watch it closely!
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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 Shape: Dust a banneton or proofing basket with rice flour. Shape the dough into a tight boule (round) or batard (oval) by tensioning the surface against the countertop. Place seam-side up into the basket.
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9
Cold Proof: Cover the basket with a plastic bag or reusable wrap and place in the refrigerator for 12-16 hours. This cold ferment develops the signature sourdough tang and makes the dough easier to score.
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10
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes to ensure even heat distribution.
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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 deep cross or a long single slash across the surface.
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12
Lower the dough into the scorching hot Dutch oven using the parchment paper. 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
Reduce oven temperature to 450°F (230°C). Bake for 20 minutes with the lid on to allow the bread to rise (oven spring).
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14
Remove the lid to reveal the golden loaf. Continue baking for another 20-25 minutes until the crust is a deep mahogany brown and the internal temperature reaches 208°F (98°C).
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15
Transfer the loaf to a wire rack. Resist the urge to slice immediately! Let it cool for at least 2 hours to allow the internal structure to set and the moisture to redistribute.
💡 Chef's Tips
Spelt gluten is more fragile than modern wheat, so handle the dough gently and avoid over-kneading. Monitor your bulk fermentation carefully; spelt tends to over-proof quickly due to its high sugar content. Use rice flour for dusting your proofing basket—it doesn't contain gluten and prevents the dough from sticking perfectly. If your dough feels too sticky, use wet hands rather than adding more flour during the folding process. For a thicker, crunchier crust, leave the bread in the turned-off oven with the door cracked for 10 minutes after baking.
🍽️ Serving Suggestions
Serve thick slices toasted with cultured salted butter and a drizzle of wildflower honey. Pairs beautifully with a sharp aged cheddar and crisp green apples for a rustic lunch. Use as a base for avocado toast topped with a poached egg and red pepper flakes. Accompany a hearty bowl of roasted tomato soup or a thick beef stew. Enjoy with a glass of crisp dry cider or a nutty amber ale.