50% Spelt Sourdough

This bread is the one I bake often because it’s rich nutritious factors and nutty flavor. If you can buy fresh stoneground milled spelt flour from a small producer, this gives you the assurance that it is not mixed with other types of modern wheat flour, as you find most often on the market. A good stoneground flour preserves its oils from the germ and aroma. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species.

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.

Levain Build

WeightIngredientBaker’s Percentage
40gMature starter (100% hydration)130%
30gWater at 30°C100%
15gStrong white bread flour50%
15gWholegrain spelt flour50%

Dough Formula

WeightIngredientBaker’s Percentage
250gFine wholegrain spelt flour50%
250gStrong white bread flour50%
400-450gWater at 30°C 80-90%
10gFinely ground unrefined sea salt2%
100gMature leaven20%

Spelt Sourdough Method

1. Levain

After the last starter feeding, measure 40g and mix it well with the water and flour until it became smooth and liquid composition. Cover the bowl and store for maturation 2-4 hours at warm room temperature. Don’t forget to maintain and store your starter back to the fridge.

2. Autolyse

Mix the specified amount of flour with 400-450g water and the leaven. Use your fingers and make sure everything is well mixed until all dry bits are hydrated. Cover the bowl and let the dough rest for one hour in a warm place.

3. Pinch in the salt

Sprinkle the required amount of salt over the dough. Pinch the dough with your hands until the small bubbles in the bowl disappear. Repeat this until the dough gets tighten and hard to pinch. Let the dough rest for 30 minutes.

4. Bulk Fermentation

In the previous step by pinching the dough, we wanted to break the gluten. In this step, by stretching and folding the dough the goal is to stretch the gluten until it starts to show resistance.

Dip your hands in warm water and push your fingers between the dough and bowl and catch the underside of the dough. Stretch up and high and fold it over towards the opposite side of the bowl. Repeat this process 5 to 7 times spaced out by 30 minutes until the dough is firm. After the last folding, allow the dough to rest until it has increased in volume by anywhere between 30% – 50%. You can use a mixing bowl with measurements for me tracking precision.

5. Preshaping

In case you decided to make 2 loaves by doubling the ingredients, first you need to divide the dough into two round masses. Use a dough scraper to firm up the dough by pushing and folding it from different angles. In case the dough is sticky have a bowl of flour nearby to dip your hands and the scraper. Lightly flour the top of your dough and let it rest on the bench for 20 minutes.

6. Rest & Proof

Dust well the banneton proofing basket with rice flour to avoid the dough sticking to the basket. For a golden crust you can mix 50/50 strong white bread flor and rice flour. Flour the dough and the bench surface and use the dough scraper to flip it with the flowered part down on the floured bench surface. Slightly stretch and fold each side of the dough toward the center. When all four corners are folded in, grasp the top side and flip the dough back to the initial position with the smooth side facing up.

Transfer into the proving basket and store it into the refrigerator for 14 hours.

7. Score & Bake

Remove the proving basket from the fridge, cut a piece of parchment paper to fit over the basket together with a peel. Quickly invert and pull off the basket. Use a lame to score the dough. If you are baking in a cast iron pot with a lid, drag the parchment paper directly into your preheated Dutch oven or slide right onto your hot baking stones.

Leave a Reply

Your email address will not be published.