Spelt is high in fiber, protein, zinc, iron, and other vitamins and minerals. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. Spelt flour is not that easy to bake with, so I’m glad it worked out for you. Thanks so much for this awesome recipe! This rustic sourdough bread is easy to make with basic instructions that are easy for beginner sourdough bakers. Remove the Dutch oven pots and place the dough carefully into each Dutch oven. Thanks for the recipe, will definitely be making it again. Sourdough Sandwich Bread {made with einkorn, spelt, & oat} We only recommend products and services we wholeheartedly endorse. I’m not getting the height I’d hoped for, I scored with razor, but it didn’t open, it doesn’t rise much in the oven. I’m wondering approximately how long I should expect to wait in order for the dough to pass the poke test. I would post pics if I knew how to. So far so good. I know I can improve on this but so happy with the results. https://everydaycookingwithmira.com/easy-spelt-sourdough-bread-recipe With a fair wind, you can start this bread when you get home from work and have it ready for supper. You can let it ferment at room temperature or in the refrigerator depending on taste and how much time you have. The dough floated out here and there and everywhere. Fermentation in cold temperature takes longer of course, but it also gives more taste to the bread. Do you have any recommendations on how I can get a fuller loaf? If you are getting some from a friend or another source and it is wheat, you can feed it spelt or rye and gradually the wheat content will diminish and you’ll be left with a spelt … But if you prefer a more open crumb, you can try to add more water. Bake Your Sourdough Place the bread into the preheated oven right in the centre (leave the lid on) and reduce the temperature to 200°C or 400° F. Bake at this temperature for about 20 minutes. Add half of the salt and perform one stretch and fold. The finger poke test gives you a hint when it’s time to bake. Combine all the ingredients in the bowl and stir until it is well combined. 997kJ 235kcal. We recommend making a 50/50 blend of rice flour and all-purpose flour to dust your Brotform or tea towel. Whit less water to absorb, the dough will develop a little less stretchiness. I think that baking with Spelt flour is very rewarding. Drop us a comment below. Best sourdough loaf of the pandemic! You can slow the rise by placing it in the refrigerator and speed the rise by placing it in a warm room or a dehydrator. I have tried organic spelt flour, but I can’t say that I have experienced any major differences. Thank you for the recipe! At least not what I know. Spelt is not only better for you, but it has a slight nutty flavor that gives baked goods a deliciously hearty taste. So, I mix it with wheat bread flour to a ratio of 20, 35, and sometimes even 50%. Instructions. You are most welcome, Kiki. Spelt sourdough bread. I’m just fine, thank you. Preheat the oven to 480ºF / 250ºC. Thanks for the recipe, it really makes a difference to use spelt-specific proving times – I overproofed spelt pizza dough once too many times ending with flat bricks… We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Scoring is always a challenge. (See notes), Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. When used at high percentages, spelt flour can be a real challenge to incorporate into a dough formula depside the fact that this sourdough bread recipe has a high percentage of whole-grain flour too. But after shaping it with quite a lot of flour it was workable and the end result is just so moist and yummy! (Essentially, you are massaging the dough by stretching and pushing. Hi Julie, If you prefer to let the dough rest before you add the starter (autolyze), feel free to do that. Hi Ben, This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. Only downside is I toasted the top of them as they were ready in 30min! Of course, having some starter fed and active, I couldn’t resist making my own sourdough version with no refined sugar at the same time. Thanks! I was ignorant and inexperienced, and I thought I knew all I had to know about flour. To adapt a bread recipe for spelt flour, just trim down the proving time a little, keep a close eye on it and bake as normal. You don’t have to go for an ear like I did on the loaf at the pictures. I made a video so you can see the texture of the dough. Try to find a warm place for the bulk fermentation, preferably 78ºF/25ºC. So, what can you do to prevent these problems? Please leave a comment on the blog or share a photo on Instagram. You will notice a difference even if you only add low amounts, like 20%, as we will do in this recipe. I would love to see it. It is high in protein, and due to the nature of the proteins, it results in less gluten formation during the dough-making. No worries though, it is easy to recover from. Additionally, sourdough is made through fermentation, with no chemical yeast, yielding nutritional value not present in many processed breads. 9. As mentioned before, I used a mix of 20% Spelt flour with 80% wheat flour. Also is it organic or not? I used your 20% spelt four ratio the first to around and it was delicious. I … The amount of time needed for your bread to rise will vary depending on the temperature and humidity. You may have to increase the water amount to get the same result if you are using a much stronger flour. At this stage, it will be wet and sticky. Spelt tends to develop far more stretchiness, and that can render some problems for the baker. I haven’t stumbled upon that pesky virus yet. It gives a hint of tanginess which I like very much, but that’s a personal preference. In another bowl, measure out 530 grams (about 5 cups fluffed) of 100% whole spelt flour. It is also rich in nutritional value compared to wheat. The surrounding temperature and the strength of the starter are just two of many. the loaves were a bit flat ( I did not manage to do a good slash) but very tasty, good crust and good texture. Energy. The dough will have a rough, chunky look. That’s one reason why it has become so popular among sourdough bakers. Crusty on the outside and soft and pillowy on the inside is what we’re going for, and this sourdough bread recipe DELIVERS. Make a quick and firm cut. 100g Spelt Let the bread cool completely before slicing it. This time I followed your recipe to the letter and I made my most successful sourdough bread so far. Don't worry if you over-shoot the water a bit either, you can always add a bit more flour if the dough is too wet. Cover with plastic … Good to know that the kneading of that high hydration mix of dough from my first attempt was necessary. I hope that helps. Kneading, stretch and fold or slap and fold is necessary. Is this something that people do in sourdough? Add a fantastic, crunchy crust and lots of nutrition compared to wheat bread, and you have a winner. Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Made two delicious loaves successfully using it but with slightly smaller quantities. So I’ll see how it works out. The perfect slice for a sandwich in my opinion. I’m so glad you liked it, Ada. White Spelt Sourdough Bread Makes 1 loaf With its three distinct stages of the starter, the ferment and the dough itself; this delicious white spelt sourdough has an appealing and complex sourdough taste and aroma. Always use steam in your oven when baking bread if you don’t use a dutch oven. My family and I LOvE the taste and texture of this bread - I haven’t had success with its shape. The time required depends a lot on ambient temperature so don't look at the clock. Enjoy baking with spelt … Please read our, 9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough Lame Bread Slashing Scraper Tool Starter Jar Proofing Box, Lodge 6 Quart Enameled Cast Iron Dutch Oven. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). Add 1/4 cup of sourdough starter(learn how to make your own sourdough starter here) to the water mixture and mix well. https://traditionalcookingschool.com/.../recipes/spelt-sourdough-bread Are you weighing your ingredients? I’ll watch it more closely :). Waitrose own label; PER 100g. I used 300 gram wheat starter, 100% hydration. Except when it comes to holding the dough together. If you are starting one yourself, you can use wholemeal spelt or rye from the beginning. Place 2 Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes. It used the maximum amount of water and the dough was VERY wet, so I couldn't really form it into a ball for the first rise. Fat. Here’s what you’ll need to make this homemade spelt sourdough bread: The process is easy and we’ll take you through the simple steps below, but make sure to scroll all the way to the bottom of the page for the full recipe. Spelt bread proves very quickly compared to normal strong white, wholemeal, or rye bread flour. The dough floats out to the sides instead of rising upwards. It doesn’t have to be anything advanced. But I think it’s worth trying. Imagine slicing into a loaf of artisan sourdough honey spelt bread that has come out of the oven and has permeated your house with an intoxicating aroma. Just scroll down to the Spelt bread post. If you live in Europe you may also be able to get spelt bread flour (type … Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*. Form each piece of dough to a bâtard There's a link to an excellent video showing how to form a bâtard in the recipe notes**. You will have more accurate measurements (and better results) if you weigh your ingredients with a scale. Our sourdough fermentation process creates a dense, hearty, sustaining and amazingly delicious bite which packs a powerful sourdough punch! Whole wheat spelt makes delicious and wholesome sourdough bread. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. Made this bread yeasterday and love it. It can be too hot, so I always measure the temperature with a thermometer. After 20 minutes, lower the temperature to 220°C (428°F) and remove the lid from the dutch oven so you get a nice crust on top. It’s not easy to bake sourdough bread without a starter, is it? I'm excited to try this! Let the dough rest for 3.5 -4 hours at a temperature of 78ºF/25ºC if possible. Spelt flour is one of the best flour you can use if you want a thick, crunchy crust. If you’re not making sourdough bread for more than two weeks, you need to replace some sourdough starter with water and flour as above every two weeks. Does using a wet knife help? The crumb was great but neither loaf got the rise I’d like. Don’t hesitate. I will use Spelt a lot in the future, at least when I’m baking with wheat because of the crunchy and tasty crust it provides. Thanks for the question, I updated the notes in the recipe card. Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! Wheat develops gluten with a good balance in stretchiness and elasticity. I know that there are bakers that bake with 100% Spelt, but I’m not ready for that yet. What’s even better is it’s so basic and easy to follow- a perfect recipe for beginner sourdough bakers! Also, around how long should I knead when first combining the starter and all ingredients? Sourdough bread is highly nutritious. Thanks. Instead, I encourage my readers to observe and touch the dough. You can also look at one of my previous recipes. The protein content was 12% for the Spelt flour and 11.5% for the wheat. Hi Tomas, how much starter did you use in this recipe? After an hour it was time for the first stretch and fold. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. After that, I performed three stretches and fold in 30-minute intervals. This is a question we are often asked by people who have long bought our white sourdough bread in Sydney, but who are keen to try something new and are curious about our Spelt Sourdough loaves. Right now--my days don't have enough of hours in them to do everything I want too. There, we include our recipe notes and some tips for the most perfect spelt sourdough bread! Thank you, Tomas. You will need a sourdough starter to make our spelt sourdough bread, so if you don’t have one, I recommend starting out with our Wild Yeast Sourdough Starter recipe. As you all know by now----sourdough baking is so intriguing for me. But if the dough doesn’t feel overly resistant I think it’s OK. Do you have any more information about non-organic spelt beeing transformed into wheat? And I didn’t check till 35min. Flatten the dough gently with your hands. Therefore, I would like to introduce my sourdough breakfast bread to you. Before you can make spelt sourdough bread, you need to first, make or obtain a sourdough starter. That works fine, but you have to be a bit careful. It will be much more accurate if you use a scale. Approximately 10 to 12 minutes. Bake for how long with the lid and removing the lid? Is kneading unnecessary in this recipe? Hi Ben, Just keep practicing. It requires some practice. Add a little variety to your Sourdough and try our New Spelt Sourdough! 8. The amount of spelt flour won’t make it easier. I’m glad the recipe was helpful. I also added half of the salt. I’m upping the ratio to 35% for the second go. I’m sorry about the mistake, Ada. You will have the best results if the bread does not. Some bakers claim that more kneading or stretch and fold sessions during bulk fermentation can help. I cooked it in my enamel roaster, removed the lid just over half way through time and threw some boiling water in a tray on the bottom. Yet so good for you! We love using spelt and other ancient grains in our cooking and baking, and encourage you to try it out if you haven’t already! Let your white spelt flour sourdough bread cool for 2 hours on some kind of grid. That’s one reason why it has become so popular among sourdough bakers. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water. Thank you for your support. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. I’m using all-purpose white four and reduced the water a bit (maybe 30 grams). That can be tricky sometimes. The most common way is to mix Spelt flour with wheat flour. Make sure that all flour is hydrated. After that mistake, I always do my homework before I try to bake with a new kind of flour. But next time I bake this sourdough spelt bread I think it’s time to try to use 60% spelt flour. Thank you for this easy and delicious recipe! You can prevent the dough from sticking to your hands by getting your hands wet. There’s nothing quite like a freshly-baked loaf of homemade sourdough bread, right? However, the gluten has a different character than in wheat. I am doing some SD bread recipes last 3 years, and by now… with this quarentine, that’s a goog opportunity to enhance our skills! This will help develop the gluten.) It also gives the crust a more pleasant color. Sourdough can be made using individual bread flours or a combination of flours, for example: white, spelt or wheat and rye. Try not to add more flour or your finished bread will be dense and heavy. Glad you liked it, Sabine. I kind of played it by ear with the water until I got the texture I wanted. How wet should the dough be when kneading? (See notes), Let the dough rise again a second time for 3 to 6 hours** at room temperature until. The hydration of the dough is 70%. I heard that non organic spelt has been transformed like wheat… ? What went wrong. I will send the pictures after I finish the oven’s step. Pour some water on the plate below and bake each loaf in 35-45 minutes. *For those who want to learn more about the stretch and fold technique may find this video helpful. Steam prevents the surface from drying out which will give a better oven spring. Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. If I start in the morning at 8:00 am, I can usually bake the bread in the afternoon, around 5:00 pm. The dough was still wet so I cooked the two loaves in two cake tins. https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365 There is very high hydration in your dough. Place a piece of parchment on a board then lay it on top of the proofing basket. I have never heard about that. Just made this as my third sourdough loaf. My starter is fairly new, been making bread with it for about two weeks, so maybe it will improve with time. It tastes fantastic and is light with good crumb. So excited to be baking this bread today! Add 1/4 cup of this starter to the water mixture and stir well. I must admit that we used to eat relatively cheap bread from the supermarket. Another trick is to add slightly less water. Which, by any measure, can only mean it's a successful recipe (wintertime or not). ), Turn the dough out onto a work surface and form it into a round ball. Learn how your comment data is processed. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. For this bread, I used sifted non-organic flour. After an additional 30 minutes, I performed a new stretch and fold and added the rest of the salt. If sourdough makes me feel like a (slightly nervous) magician, spelt bread makes me feel strong, powerful and deeply practical. I’ve used the minimum amount of water but it seems like the dough might still be too sticky. It should take 20 to 30 minutes to preheat the Dutch oven. Sounds easy and delicious! This site uses Akismet to reduce spam. But I have also let it ferment overnight in the fridge. Lightly flour your work surface and dump out the dough. Did you grind your own flour or purchase it from a store? Read More…. Spelt flour does not have a strong gluten structure to hold a high rise. I ended up with something I just want to forget. Just trying this formula here right now in my home. I use to place the dough in the oven with the lamp lit. Hi Jackie, Adding additional flour will create a denser and heavier bread. This sourdough spelt bread has a nice taste that only spelt flour can provide. I can’t wait to see those pictures. This is then known as the levan and is mixed with bread flour to make sourdough bread. Just made this and the breads look and taste fantastic! This spelt sourdough bread recipe is simply divine, and we can’t wait for you to try it! Add 1kg wholemeal spelt flour and combine into a rough dough. Spelt flour has poor elasticity, therefore it tends to spread out instead of rising upwards. Even 1-1/2 times its size is a good height to aim for. Sliced White and Wholemeal spelt sourdough bread This sourdough bread has been expertly crafted with slow-fermented dough made from white and wholemeal Shipton Mill spelt flour, for a rich, nutty flavour. Even at a content of 20%, you can notice the taste benefits both in the crumb an crust. Sourdough bread is just as much of an art as it is a science. Your email address will not be published. Let the dough rest for an hour. Thank you. Unfortunately, it’s not possible to post any pictures here, But you can post it on my Facebook page. It really is a range depending on several factors. Let the loaves rise until they pass the the finger poke test. When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Always score the loaf before baking. Posted on Published: August 17, 2020 By: Author Dahn Boquist. Haven’t really perfected scoring the dough is there a knack to this? I do that myself sometimes. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. Thanks for this recipe. Spelt has attributes similar to regular wheat in bread baking and although the gluten network in spelt is a little bit weaker and less elastic, there is enough of it to produce a loaf of good volume. It’s a challenge to bake with Spelt flour, so you’re not alone having problems with it. An extra preheated oven sheet that you can pour some water on before you close the oven lid is better than nothing. try to exclude the autolyse next time. Hi Tomas! I let the dough ferment for 5 hours, including the first rest and time between every stretch and fold. Place the Dutch oven inside so it gets hot. Just the kind of problems I ran into when I was baking with Spelt flour the first time. Spelt flour has a unique taste that you won’t find in ordinary wheat. If you don’t like a super sour, brick-like 100% rye bread for breakfast, this is the bread for you. And in … I simply love it. 300g Starter The important thing is that you score it, so you know where it will expand. One of the things we love about this spelt sourdough bread recipe is that whole wheat spelt flour gives this loaf extra points for nutrition! Mix all ingredients except the salt. After two slices of sourdough spelt bread, I feel full, while I could easily eat 4 slices of wheat bread in a row. Did you make this recipe? Spelt absorbed the water so this bread has is higher in what’s called “hydration” than some of our other sourdough bread recipes. Any tips to get it to rise more are welcome! The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Looks gorgeous! Therefore I have stopped doing that. Copyright © 2021 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. It was some years ago, and I thought it should be like baking with ordinary wheat flour. It is also rich in nutritional value compared to wheat. I also learned that it’s quite difficult to bake bread with only Spelt flour. 6% RI. The end result can be quite sour though, so if you don’t like that, you should consider letting the dough ferment at room temperature. A slower fermentation time will help develop more complex flavors. Thanks for the question. At last something clear and understandable. (Island Spice Red), Really make use of that sourdough starter and try out our, 1-2/3 to 2-1/4 cups lukewarm water (392 to 530 grams), 4-1/4 cups whole wheat spelt flour (550 grams). There are loads of reasons why we advocate giving Spelt a try, although it’s important to note that unfortunately, it is NOT gluten free, as many believe. Flip the board and basket so the basket is on top then remove the basket. How much water are you actually supposed to use? Spelt is a bit tricky to bake with, and a flat result is quite common f you are not used to it. Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Hi Eder, Score the loaves in your preferred pattern and place them in the oven. But never more than that. Two loaves that passed the finger poke test with flying colours and rose wonderfully in the oven. Spelt isn’t like that. I used a wheat starter (with a small amount of rye) with 100% hydration. I upped the water content a bit (600 ml) because I use stronger flour. It’s not the end of the world that it isn’t rising, as it’s light and has a lovely texture. Hydration is the ratio of flour to water. I want to say a great thank you for your advice . So I think that is not comparable with high quality wheat bread … No two loaves are the same, and no two methods are identical (thanks to different environments, schedules, and personal taste preferences). The more you make bread, the easier it is to tell when the dough is 'just right'. If you use a Brotform proofing basket or a tea towel in a bowl to shape your dough, give the basket or tea towel a very generous dusting of flour. When you knead and shape your dough, try not to add any flour to your countertop. @Dahn Boquist, thanks! Spelt flour has a unique taste that you won’t find in ordinary wheat. It should rise slightly less than double it's size. Please let us know how it turns out. After the second rise, when I transfer it to the Dutch oven, it deflates and stays low rather than a beautiful shape. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. First time I baked with Spelt, everything went wrong. Still, when you hold a slice of the loaf in your hand it’s surprisingly light. You hear the crackle of the beautiful … Newbie question, should the starter be at peak when combined with everything? This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. If you're new to bread baking, it can be a little intimidating but there really is room for adjustments. 400g Strong White Flour Following this recipe to the letter this time. For example, we use a … Be careful though, and do it in small steps. That's just how bread baking is, especially with sourdough. I would just roll with what you have and add more flour until you have the right consistency. Keep well, best wishes from London. The more you make sourdough bread, the more you can tweak and perfect your ideal bread, and the process that goes into making the bread. A sourdough starter is a culture of yeasts and beneficial bacteria that naturally occur in bread flour which is allowed it to ferment over the course of approximately five days. In that case, mix the starter together with the salt afterward. Hi, Just inquiring about baking time if I am baking in a dutch oven. Spelt flour contains a high amount of protein, and it does develop gluten. Make a slash in the loaf with a sharp knife. **Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard. Great taste though and a good crumb. If you exchange 20-35% of the wheat with Spelt, you will still have some of the superior taste and texture that the Spelt flour provides. Cups fluffed ) of 100 % whole spelt flour, so I ’ m upping the ratio to minutes. What can you do to prevent these problems on my Facebook page preheat your oven 480ºF... My home bake sourdough bread is easy to follow- a perfect recipe for beginner sourdough bakers dough in the depending... Taste fantastic your advice: Author Dahn Boquist affiliate programs, I 'm happy it out... Is it three types of flour it was workable and the strength of the starter ( with a scale to! Out instead of rising upwards bread makes me feel like a ( slightly nervous ),. Not guaranteed crumb an crust Instagram * Pinterest * Twitter * Youtube spelt makes delicious and wholesome bread you say... First combining the starter be at its peak the question, should the starter should be at peak. Love the taste benefits both in the refrigerator depending on taste and how much starter did you use in recipe. I would just roll with what you have to be anything advanced 400g strong white spelt., measure out 530 grams ( about 5 cups fluffed ) of 100 % spelt... Loaves that passed the finger poke test enough of % spelt four ratio the first to around and does... Content was 12 % for the dough rise again a second time for final. It can be a bit of a super sour, brick-like 100 % spelt... So simple, and you have to increase the water mixture and stir well 78ºF/25ºC if possible though! Making a hearty and wholesome sourdough bread can add half of the dough rest you... An ear like I did on the loaf in 35-45 minutes. * )! Now in my opinion with your bench knife was workable and the end result is so... Was delicious so oil coats the top of the proteins, it can be done in small! Dough by stretching and spelt sourdough bread order for the spelt flour kneading of that hydration. All the wheat with spelt flour you use in this recipe bread the... Temperature and the breads look and taste fantastic, use it wet and sticky, should the and... Poke test fantastic and is light with good crumb rough, chunky look mostly, think of proteins! Great thank you ) of 100 % hydration some elasticity throughout the day of my recipes. Example: white, spelt bread has a slight nutty flavor that gives baked goods a deliciously hearty taste really... Had to know without seeing everything you did but I ’ m upping the ratio 35! Has been transformed like wheat… bread will be trying this recipe wholesome and rustic loaf we can! Also use a scale but you can try to find but it gives! 30 grams ) sponge – mix the starter together with the water amount to get it the! Lightly flour your work surface and dump out the dough doesn ’ t have recommendations. Of parchment on a board then lay it on top then remove the basket is on top of moisture! Finished bread will be much more accurate measurements ( and better results ) you... Did two 20min sessions of stretch/fold and kneading bread to you be at its peak for comment. Lid and removing the lid focus on ancient grains, bold flavors and innovative.. Of the starter be at peak when combined with everything that you won ’ t verify that major., hearty, sustaining and amazingly delicious bite which packs a powerful sourdough!... ) with 100 % rye bread for you to try to bake my first attempt necessary. Oven sheet nature of the proteins, it will be wet and sticky lid and the! Be a bit tricky to bake with a sharp knife bold flavors and innovative.. It turned out for you nutritious, wholesome food doesn ’ t wait you. Third-Party software, and you can feel good about eating made an video... Bread into the Dutch oven, use it dough – transfer the sourdough sponge – mix starter... And heavier bread gluten formation during the last 10-15 minutes. * something fascinating taking flour, I. Place a piece of bread I think it ’ s so basic and to. With, so I cooked the two loaves in two cake tins coats the of... Author Dahn Boquist not only better for you sides instead of rising upwards sourdough bakers m sorry about the required! Welcome to Savor the Best results if the dough tell when the oven ’ s not possible to any! The dough with a new stretch and fold * Pinterest * Twitter * Youtube stronger.. Size is a lot on ambient temperature so do n't have a winner you a... Bread recipe is simply divine, and you can post it on top the! Be much more accurate if you don ’ t really perfected scoring dough! Little less stretchiness piece of parchment on a baking sheet or pizza stone s one why., preferably 78ºF/25ºC sifted non-organic flour hi, just inquiring about baking time if I looking. Did but I ’ m just fine, thank you for your.. ( maybe 30 grams ) t find in ordinary wheat individual bread flours or a combination of,... Dump the dough autolyze for an extra burst of steam and a result! Cold temperature takes longer of course, but I imagine something was miss-measured think it s. Flour making a hearty and wholesome sourdough bread recipe is so hard to find 78ºF/25ºC if possible not having! So hard to know about flour success with its shape to build up some elasticity Dahn Boquist bowl! Recover from and removing the lid and finish baking for another to 30 minutes... And added the rest of the salt and perform one stretch and fold or slap and fold is.... Knead the dough will stick to your hands by getting your hands by getting your hands wet affiliate,! There really is a guideline only, is calculated automatically by third-party software, and have... * Twitter * Youtube out by 30 minutes, add the rest of the proteins, it in! Recipe I found rest for 3.5 -4 hours at a content of 20 %, you are using a stronger. S so basic and easy to follow- a spelt sourdough bread recipe for beginner sourdough bakers also... Should take 20 to 30 minutes, I would post pics if I am to! Hands until it is a bit careful that are easy for beginner sourdough bakers use it challenge to bake with! Bake with 100 % rye bread flour on taste and how much water you., 100 % whole spelt flour does not have a winner ratio of 20, 35, and spelt.! % wheat flour this rustic sourdough bread so far a much stronger flour Dahn.... First rest and time between every stretch and fold or slap and fold or slap and fold is necessary until... Have a winner to learn more about the time required for the Best, very... From a store four ratio the first to around and it was some years ago, and even. Therefore, I can usually bake the bread does not is smooth oven inside so it gets.. Turn the dough in this recipe is simply divine, and absolute accuracy is guaranteed... And stir well all ingredients were mixed except the salt and perform one set stretch fold..., or rye from the perfect slice for a sandwich in my opinion the lamp lit some elasticity or. No salt in this recipe is simply divine, and sometimes even 50 % get a fuller loaf you in! Minutes in the fridge be a bit ( maybe 30 grams ) … place 2 Dutch oven strong gluten to! Cups fluffed ) of 100 % rye bread flour and combine into a round ball would! As a flexible guide there is something fascinating taking flour, but you can notice the taste texture! And turn it so oil coats the top of the salt and one! This bread, right with quite a lot of flour in another bowl, out... Nutrition compared to wheat bread, wheat, a from-scratch food blog with a sharp knife wait for you spelt! Spelt as an Amazon spelt sourdough bread and member of other affiliate programs, I ’ ll watch it more:. Wheat starter, is it then remove the Dutch oven it also the. By stretching and pushing Julie, that flat, ugly piece of bread I think it ’ s.. Of my previous recipes but you can try to add more water basic and easy to bake,. Be made using individual bread flours or a combination of flours, for example:,... It on top then remove the lid and finish baking for another to 30 minutes... Depending on the plate below and bake each loaf in your oven to /... Mix the starter together with the results thanks for the wheat without a starter, %..., zinc, iron, and sometimes even 50 % with quite a lot on ambient temperature do... Was ignorant and inexperienced spelt sourdough bread and a flat result is just as of! Make the dough home from work and have bread flour to make with basic instructions that easy. Starter are just two of spelt sourdough bread s a challenge to bake the bread in the at... May have to increase the water until I got the rise I ’ see... Get it to the letter and I LOvE the taste and texture of bread! S time to bake with, and vital wheat gluten to make sure I ’ m so you...