Spelt Sourdough Bread Loaf Recipe

Spelt Sourdough Bread Loaf Recipe

Ingredients (for one medium loaf)

• 500 g fresh-milled spelt flour

• 350-375 g water (start at 350 g)

• 100 g active sourdough starter (100% hydration)

• 10 g salt (about 1 ½ tsp)

Method

1. Mix & Autolyse

- Combine flour and water (hold back ~25 g water).

- Mix until just combined. Let rest 30-45 minutes.

2. Add Starter & Salt

- Add starter and salt, plus the reserved water. Mix gently - spelt gluten is fragile, so no heavy kneading. Just fold until incorporated.

3. Bulk Fermentation

• Cover and rest at room temp (75-78°F ideal) for 3-4 hours.

• Every 30 minutes for the first 2 hours, do a set of stretch & folds. After that, let it rest undisturbed.

• Dough will expand ~50%, not double like wheat.

4. Shape

1. Proof
   lace seam-side up in a floured banneton or towel-lined bo
   over and let proof 1-2 hours at room temp OR overnight in the fridge (8-12 h

2. Bake

• Preheat oven with Dutch oven inside to 475°F (245°C).

• Flip dough onto parchment, score the top

• Bake covered for 20 min, then uncovered 20-25 min at 450°F (230°C) until deep golden brown.

• Cool at least 1 hour before slicing.

Notes on Spelt

• Hydration: Spelt absorbs water quickly but then slackens, so it's better to keep hydration moderate (70-75%).

• Handling: Be gentle - too much kneading breaks down spelt gluten. Think folds, not aggressive

mixing.

- Flavor: Expect a nutty, slightly sweet loaf, more tender than chewy.