Simple Spelt Sourdough Bread
Made with whole-grain spelt flour, this sourdough bread has the most delicious nutty flavor and soft, chewy crumb. The outside is crisp and beautifully golden brown.
Yield: 1 loaf
Ingredients
- 65 grams active sourdough starter, at its peak
- 315 grams warmish filtered water (about 80 degrees F)
- 10 grams runny honey (or maple syrup)
- 240 grams bread flour (preferably King Arthur)
- 200 grams whole grain spelt flour
- 9 grams fine sea salt
Equipment
Instructions
- In a large bowl, whisk starter, water, and honey. Add the flours mixing first with a fork or spatula, then switching to your hands. A rough, sticky dough will form, no dry bits should be showing. Sprinkle top with the salt. Cover with a damp towel and let rest for 1 hour (this is the autolyse).
- After the autolyse, work the dough generously with your hands, squeezing and kneading for at least 2 minutes to begin building the gluten. Then do your first set of stretch and folds (video to show you how). Let dough rest for 30 minutes, covered.
- Perform another set of stretch and folds. Let rest for 30 minutes. Perform another set of stretch and folds, and let rest for 30 minutes. Perform your 4th and final set of stretch and folds.
- Cover the dough with a damp towel and let rise until it has increased about 75% (short of doubling), has small bubbles throughout the dough (you'll be able to see through the sides of the container or bowl), may have a bubble or two on top, jiggles a bit in the bowl. Go by how the dough looks, rather than time.
- Now it's time to shape. Gently coax the dough onto a lightly floured surface. Shape it into a rustic round and let rest, covered, for 15 minutes.
- Then shape the dough using this method. Put banneton with dough into a plastic grocery bag, or garbage bag, so that it doesn't dry out, and let cold proof in refrigerator, overnight, for about 10 hours. Alternatively, you can let it go through its final rise on the counter top, covered, until almost doubled again.
- Preheat your oven, with dutch oven in it, to 475 degrees F. When oven is preheated, take dough out of refrigerator, cover with a piece of parchment (cut larger than the banneton) and a cutting board or large plate on top of the parchment, and flip banneton onto counter so that seam is now on the parchment. Lift banneton off. Gently rub a bit of flour onto the top, and score the dough.
- Lift parchment with bread into a dutch oven, put lid on.
- Turn oven down to 450 degrees F, and slide pot into oven on middle rack, and bake with cover on for 25 minutes. Remove cover, turn heat down to 435 degrees F, and bake for another 20 minutes, until exterior is golden brown and crispy.
- Let cool for one hour before cutting. Store bread in a plastic bag, cut side down for up to four days.