Sourdough Spelt Bread
This whole-grain sourdough spelt bread is a healthier alternative to modern wheat bread, providing a great source of fibre and nutrients. Yielding a deliciously chewy bread with a crisp crust, it's made with just a few simple ingredients and minimal hands-on time. Try it with peanut butter and jam in the morning, with soup, or for sandwiches. This recipe yields 1 loaf.
Ingredients
- 500 grams whole grain spelt flour
- 10 grams Celtic salt
- 1.5 cups water room temperature
- ΒΌ cup sourdough starter fed and active
- 3 tbsps molasses or honey
Instructions
- Feed your starter. Wait 4-6 hours before using (you may need to feed it 2 or 3 times before it is ready). This is key to ensuring you get a good rise.
- Once your starter has doubled in size, mix together the water, honey/molasses, and starter. If your starter is ready, it should float when you initially add it to the water.
- In a large bowl, combine your spelt flour and salt and mix well.
- Add the liquid mixture to the dry and mix with a fork until well combined. The dough should be wet and not holding a shape.
- Cover your bowl with plastic wrap and leave it to rest for an hour.
- After an hour, begin your stretch and folds. Do a minimum of 3 sets of stretch-and-folds, and up to 6 sets, every 15 minutes. Wet your hands, grab one side of your dough, and pull it up until it stretches but does not break; then, fold it over to the other side of the dough. Repeat, turning your bowl 90 degrees, until you have completed a full rotation, and until the dough becomes resistant (does not stretch as easily).
- After your last set of stretch and folds, it is time to shape your dough. Generously flour a linen-lined banneton basket (or bowl lined with a tea towel). Gluten-free flours, such as rice or sorghum, works well as they are less likely to stick. For the first shaping, lightly flour a hard surface and gently scrape the dough onto it. Using a dough scraper, scrape your dough into a rough ball, tucking the dough under itself from different angles.
- Let the dough rest for 15 - 20 minutes to allow the gluten bonds to loosen up.
- For the final shaping, fold the 4 sides of the dough into the centre; then, flip your dough, and using your dough scraper again, roughly shape into a ball. Rotate your dough with your hands in a motion that gently tucks the edges underneath -- this builds tension and shapes the dough. Lastly, flip your dough smooth side down into your banneton and sprinkle the top with more flour. Place banneton into a plastic bag, push the air out, and tie it shut to ensure air does not get in.
- Once shaped, leave your dough on the counter for 1-3 hours. Less time is needed in a warmer kitchen.
- After leaving your dough on the counter to ferment, place it in the fridge to cold-proof. This develops more complex flavours in your sourdough and slows down the fermentation process. Leave it in the fridge for 8 - 24 hours. Longer than this may result in the dough over-fermenting (whole grain flours tend to ferment faster than refined flours).
- Once finished cold-proofing, preheat the Dutch oven at 525 F for 30-60 minutes. This is an important step as it will create the "oven spring" which will cause your dough to rise.
- When you are ready to bake, remove the dough from the fridge and gently flip it out onto a piece of parchment paper. Lightly dust it with flour and score with a bread lame or very sharp paring knife. Remove the Dutch oven from the oven and carefully place your dough into it. Cover with the lid, place it back in the oven, and lower the oven temperature to 475 F for 20 minutes.
- After 20 minutes, remove the lid, reduce the temperature to 425 F, and bake for another 15 minutes. Your bread should be nicely browned and crispy on the outside when done. Remove from Dutch oven and place on a cooling rack. Leave the bread to sit for a few hours before slicing into it.