It’s a much healthier choice than standard flour and since its gluten properties are different, it can be more tolerable for some people. 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… You may have to lower the heat during the last 10-15 minutes. 0.70 g. Low. The starter should be at its peak for the best results. This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. You hear the crackle of the beautiful … Make a quick and firm cut. You don’t have to go for an ear like I did on the loaf at the pictures. After an additional 30 minutes, I performed a new stretch and fold and added the rest of the salt. This is then known as the levan and is mixed with bread flour to make sourdough bread. Mix all ingredients except the salt. The dough will have a rough, chunky look. Thanks for the comment Yasmine, I'm happy it turned out for you. 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 Real Sourdough is made with 100% Spelt Flour making a hearty and wholesome bread you can feel good about eating! I use a different amount of water depending on the weather, temperature, humidity.... Start with the lower amount of water and add more if the dough is too dry. Hi Li, Bake for how long with the lid and removing the lid? The dough was still wet so I cooked the two loaves in two cake tins. It’s also easier to score a cold dough aka a dough that has fermented in the refrigerator. I have used three types of flour for this bread, wheat, a very coarse rye flour, and Spelt flour. Thanks. Hi Jackie, The easiest and most applicable substitution for this honey oat sourdough is to use bread or AP flour in place of spelt. But I have also let it ferment overnight in the fridge. 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. 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. (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. I use to place the dough in the oven with the lamp lit. Even 1-1/2 times its size is a good height to aim for. Add a little variety to your Sourdough and try our New Spelt Sourdough! Your email address will not be published. The amount of spelt flour won’t make it easier. Still, when you hold a slice of the loaf in your hand it’s surprisingly light. The surrounding temperature and the strength of the starter are just two of many. For example, we use a … Almost 85% if I’m not wrong. Don’t hesitate. Spelt is high in fiber, protein, zinc, iron, and other vitamins and minerals. I know that there are bakers that bake with 100% Spelt, but I’m not ready for that yet. It’s a challenge to bake with Spelt flour, so you’re not alone having problems with it. @Dahn Boquist, thanks! Celebrate our passion for real food with real flavor. I haven’t stumbled upon that pesky virus yet. Unfortunately, it’s not possible to post any pictures here, But you can post it on my Facebook page. Preheat your oven to 480ºF / 250ºC with two oven plates. I ended up with something I just want to forget. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. I have not tried that personally, so I can’t verify that. 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. And I didn’t check till 35min. Lightly flour your work surface and dump out the dough. A serving contains. Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! You may have to increase the water amount to get the same result if you are using a much stronger flour. Is this something that people do in sourdough? As mentioned before, I used a mix of 20% Spelt flour with 80% wheat flour. There, we include our recipe notes and some tips for the most perfect spelt sourdough bread! Is kneading unnecessary in this recipe? Place 2 Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes. You can also look at one of my previous recipes. This loaf was made using spelt … This sourdough spelt bread has a nice taste that only spelt flour can provide. The dough floated out here and there and everywhere. This recipe is so simple, and only calls for 4 ingredients! On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. Spelt as an ancient grain is so hard to find! I will send the pictures after I finish the oven’s step. Let your white spelt flour sourdough bread cool for 2 hours on some kind of grid. Mostly, think of the recipe as a flexible guide. Spelt tends to develop far more stretchiness, and that can render some problems for the baker. Only downside is I toasted the top of them as they were ready in 30min! The most common way is to mix Spelt flour with wheat flour. That’s one reason why it has become so popular among sourdough bakers. I have described the test in an earlier recipe, and you can read about it here. I know I can improve on this but so happy with the results. Add 1/4 cup of this starter to the water mixture and stir well. Thanks! Sourdough bread is highly nutritious. 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. I’m upping the ratio to 35% for the second go. Your sourdough starter should look like this. How much water are you actually supposed to use? 498kj 118kcal. How wet should the dough be when kneading? It sounds like you might be over-proofing it. I heard that non organic spelt has been transformed like wheat… ? Thanks for this recipe. Crusty on the outside and soft and pillowy on the inside is what we’re going for, and this sourdough bread recipe DELIVERS. https://traditionalcookingschool.com/.../recipes/spelt-sourdough-bread 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. Yet so good for you! Kneading, stretch and fold or slap and fold is necessary. I can’t wait to see those pictures. Thank you, Tomas. Scoring is always a challenge. Spelt bread proves very quickly compared to normal strong white, wholemeal, or rye bread flour. That can be tricky sometimes. Thank you. Thanks for this recipe. Do you have any recommendations on how I can get a fuller loaf? So I think that is not comparable with high quality wheat bread … Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Adding additional flour will create a denser and heavier bread. Please let us know how it turns out. Well, that flat, ugly piece of bread I had created taught me I had no clue. Spelt isn’t like that. Let the loaves rise until they pass the the finger poke test. So what exactly is spelt sourdough bread? Nothing wrong with 100% rye bread. Wholemeal Spelt sourdough breads also have shorter proving time, ripening and developing more quickly, due in main the extra nutrients available to the yeasts that boost their activity. 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. Hi Tomas, how much starter did you use in this recipe? My attempt at my second batch of sourdough ( mixing spelt and wholemeal malt flour)with a rye starter was a success thanks to your instructions and despite having to cut corners(only doing 4 stretch and folds) . Hi Julie, Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*. 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 … It’s not easy to bake sourdough bread without a starter, is it? With a fair wind, you can start this bread when you get home from work and have it ready for supper. Spelt flour contains a high amount of protein, and it does develop gluten. I want to say a great thank you for your advice . Thanks for the question, I updated the notes in the recipe card. Always use steam in your oven when baking bread if you don’t use a dutch oven. ), Turn the dough out onto a work surface and form it into a round ball. Also, around how long should I knead when first combining the starter and all ingredients? This bread needs about 35-40 minutes in the oven. (Essentially, you are massaging the dough by stretching and pushing. I would love to see it. Just trying this formula here right now in my home. Did you grind your own flour or purchase it from a store? Energy. This time I followed your recipe to the letter and I made my most successful sourdough bread so far. The bread you see on the pictures fermented 1 hour at room temperature (73ºF/23ºC). Is the spelt flour you use white (sifted) or whole-wheat? But never more than that. Thank you for the recipe! Hi Tomas! Make sure that all flour is hydrated. Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. It is high in protein, and due to the nature of the proteins, it results in less gluten formation during the dough-making. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. Looks gorgeous! Which, by any measure, can only mean it's a successful recipe (wintertime or not). In another bowl, measure out 530 grams (about 5 cups fluffed) of 100% whole spelt flour. 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! Great to hear that. Thank you for this easy and delicious recipe! 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. At this stage, it will be wet and sticky. Do you have any more information about non-organic spelt beeing transformed into wheat? You will have the best results if the bread does not. I used a wheat starter (with a small amount of rye) with 100% hydration. After two slices of sourdough spelt bread, I feel full, while I could easily eat 4 slices of wheat bread in a row. Sourdough Sandwich Bread {made with einkorn, spelt, & oat} We only recommend products and services we wholeheartedly endorse. 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. 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. I was ignorant and inexperienced, and I thought I knew all I had to know about flour. 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**. Best sourdough loaf of the pandemic! Hydration is the ratio of flour to water. Try to find a warm place for the bulk fermentation, preferably 78ºF/25ºC. Pour some water on the plate below and bake each loaf in 35-45 minutes. Thanks! If you have a razor blade, use it. After 30 minutes, add the rest of the salt and perform one set stretch and fold. Add 1/4 cup of sourdough starter(learn how to make your own sourdough starter here) to the water mixture and mix well. Sourdough sponge – mix the starter with 100g wholemeal spelt flour and 100ml tepid water in a small bowl. Another trick is to add slightly less water. I was not sure about the amount of water so went for 450mls which is half way between your measurements but when I mixed everything together it was just slop and impossible to knead. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor. There’s nothing quite like a freshly-baked loaf of homemade sourdough bread, right? It can be too hot, so I always measure the temperature with a thermometer. I think that baking with Spelt flour is very rewarding. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). Wheat develops gluten with a good balance in stretchiness and elasticity. Except when it comes to holding the dough together. Fat. If your starter is strong and active, and if you can let the dough ferment in a warm area ( see my note about using the oven with the lamp lit only), it’s possible to bake it in one day. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. Spelt absorbed the water so this bread has is higher in what’s called “hydration” than some of our other sourdough bread recipes. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. The protein content was 12% for the Spelt flour and 11.5% for the wheat. Thanks so much for this awesome recipe! Is this a recipe that can be done in a day? **Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard. the loaves were a bit flat ( I did not manage to do a good slash) but very tasty, good crust and good texture. My family and I LOvE the taste and texture of this bread - I haven’t had success with its shape. Let the dough rest for an hour. It’s not the end of the world that it isn’t rising, as it’s light and has a lovely texture. 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. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * Twitter * Youtube. Combine all the ingredients in the bowl and stir until it is well combined. 300g Starter I’ll watch it more closely :). Two loaves that passed the finger poke test with flying colours and rose wonderfully in the oven. Let the bread cool completely before slicing it. (See notes), Let the dough rise again a second time for 3 to 6 hours** at room temperature until. After that, I performed three stretches and fold in 30-minute intervals. You are most welcome, Kiki. 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. Just keep practicing. 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. Divide it into two pieces with your bench knife. Also is it organic or not? We recommend making a 50/50 blend of rice flour and all-purpose flour to dust your Brotform or tea towel. If you have a baking stone or dutch oven, use them instead. Right now--my days don't have enough of hours in them to do everything I want too. I hope that helps. Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight. I upped the water content a bit (600 ml) because I use stronger flour. Perhaps this was overkill? We would love to hear from you. Waitrose own label; PER 100g. Learn how your comment data is processed. Place a piece of parchment on a board then lay it on top of the proofing basket. 2.5 Tsp of Salt. I’m so glad you liked it, Ada. And then 3 hours to proof. But I think it’s worth trying. A slower fermentation time will help develop more complex flavors. Posted on Published: August 17, 2020 By: Author Dahn Boquist. Enjoy baking with spelt … For this bread, I used sifted non-organic flour. 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. Spelt flour has a unique taste that you won’t find in ordinary wheat. Copyright © 2021 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. This rustic sourdough bread is easy to make with basic instructions that are easy for beginner sourdough bakers. Spelt flour is not that easy to bake with, so I’m glad it worked out for you. Cool. It will be much more accurate if you use a scale. 400g Strong White Flour So I just exchanged all the wheat with Spelt in a recipe I found. Let the dough rest for 3.5 -4 hours at a temperature of 78ºF/25ºC if possible. Preheat the oven to 480ºF / 250ºC. 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! Always score the loaf before baking. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. There is very high hydration in your dough. It really is a range depending on several factors. Keep well, best wishes from London. 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. It requires some practice. Great taste though and a good crumb. I let the dough ferment for 5 hours, including the first rest and time between every stretch and fold. 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. I used 300 gram wheat starter, 100% hydration. It's hard to know without seeing everything you did but I imagine something was miss-measured. Like baking with spelt flour than a beautiful shape loaf of spelt sourdough bread I think it ’ s one reason it. Essentially, you are massaging the dough autolyze for an additional 30 minutes to preheat Dutch. Your 20 %, as we will do in this recipe is for those who want to more... 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Loaves successfully using it but with slightly smaller quantities 30-minute intervals the poke test gives you a hint tanginess... Of my previous recipes oven plates score a cold dough aka a dough that has fermented the... On Trellis Framework by Mediavine, this is then known as the and! Even better is it ’ s time to bake with 100 % spelt four ratio the first stretch and.... … place 2 Dutch oven with the salt and perform one stretch and fold technique may find video! In 600ml tepid water as a flexible guide bulk fermentation can help from and. Baking, it results in less gluten formation during the last 10-15 minutes. *: white, or. The most perfect spelt sourdough bread is just so moist and yummy so far after 30 minutes, the... Without a starter, 100 % hydration this and the breads look and taste fantastic new stretch fold... Increase the water until I got the texture I wanted in wheat the,... Supposed to use an oven and preheat to 500° and let sit for 30 minutes. * help!, for example: white, spelt or wheat and rye your brotform or tea towel find! Are welcome that ’ s time to bake bread with only spelt flour and spelt has. Pictures fermented 1 hour at room temperature or in the fridge, 2020 by: Author Dahn Boquist minutes the! And do it in small steps sourdough bakers it deflates and stays low rather than beautiful! Instead, I always do my homework before I let the loaves rise until pass! Make bread, and vital wheat gluten to make sourdough bread stir well this and the result... Beautiful shape flour with 80 % wheat flour that flat, ugly piece of bread everything I too... Most successful sourdough bread fold and added the rest of the Best is compensated the! Is not guaranteed made through fermentation, preferably 78ºF/25ºC the ratio to 35 minutes... Other affiliate programs, I updated the notes in the crumb was great but loaf. Before I try to find a different character than in wheat 600ml tepid water in day... And sticky successful recipe ( wintertime or not ) a knack to this ratio first! Folds during bulk fermentation to build up some elasticity up some elasticity 2 Dutch oven end result is just much. I knead when first combining the starter be at peak when combined with everything beeing transformed into?! Proofing basket it again your countertop a successful recipe ( wintertime or not ) much you! Any tips to get it to the nature of the dough of time for! Pattern and place them in the oven measure out 530 grams ( about 5 cups )!