Thank you for your support. 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. You may have to increase the water amount to get the same result if you are using a much stronger flour. This bread needs about 35-40 minutes in the oven. After that mistake, I always do my homework before I try to bake with a new kind of flour. Thank you. If you don’t like a super sour, brick-like 100% rye bread for breakfast, this is the bread for you. I hope that helps. After an hour it was time for the first stretch and fold. Some bakers claim that more kneading or stretch and fold sessions during bulk fermentation can help. Are you weighing your ingredients? Make a slash in the loaf with a sharp knife. It tastes fantastic and is light with good crumb. I simply love it. I used 300 gram wheat starter, 100% hydration. It really is a range depending on several factors. You can prevent the dough from sticking to your hands by getting your hands wet. Is kneading unnecessary in this recipe? Preheat your oven to 480ºF / 250ºC with two oven plates. *For those who want to learn more about the stretch and fold technique may find this video helpful. This Real Sourdough is made with 100% Spelt Flour making a hearty and wholesome bread you can feel good about eating! Always use steam in your oven when baking bread if you don’t use a dutch oven. Copyright © 2021 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. 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. The dough floated out here and there and everywhere. The dough was still wet so I cooked the two loaves in two cake tins. Is this something that people do in sourdough? The time required depends a lot on ambient temperature so don't look at the clock. Our Old Fashioned Sourdough Spelt bread is made with three simple ingredients but nothing is simple when it comes to the taste and benefits of this bread! 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. Yes, the starter should be at its peak. The perfect slice for a sandwich in my opinion. Instructions. 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. Great to hear that. I can’t wait to see those pictures. I have not tried that personally, so I can’t verify that. At this stage, it will be wet and sticky. Just scroll down to the Spelt bread post. I have tried organic spelt flour, but I can’t say that I have experienced any major differences. Spelt tends to develop far more stretchiness, and that can render some problems for the baker. We believe nutritious, wholesome food doesn’t have to sacrifice flavor. It requires some practice. Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Preheat the oven to 480ºF / 250ºC. On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. Fat. What went wrong. Mix all ingredients except the salt. You may have to lower the heat during the last 10-15 minutes. Two loaves that passed the finger poke test with flying colours and rose wonderfully in the oven. The hydration of the dough is 70%. Waitrose own label; PER 100g. I upped the water content a bit (600 ml) because I use stronger flour. Well, that flat, ugly piece of bread I had created taught me I had no clue. https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365 After two slices of sourdough spelt bread, I feel full, while I could easily eat 4 slices of wheat bread in a row. You can also try to add some more stretch and fold during bulk fermentation to build up some elasticity. Cover with plastic … Sounds easy and delicious! I used a wheat starter (with a small amount of rye) with 100% hydration. 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. 6% RI. Keep well, best wishes from London. The dough floats out to the sides instead of rising upwards. Make a quick and firm cut. Energy. Required fields are marked *. 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? Thanks! I haven’t stumbled upon that pesky virus yet. This time I followed your recipe to the letter and I made my most successful sourdough bread so far. We recommend making a 50/50 blend of rice flour and all-purpose flour to dust your Brotform or tea towel. 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. Scoring is always a challenge. Enjoy baking with spelt … The dough will have a rough, chunky look. Nothing wrong with 100% rye bread. 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. https://traditionalcookingschool.com/.../recipes/spelt-sourdough-bread Is the spelt flour you use white (sifted) or whole-wheat? The important thing is that you score it, so you know where it will expand. So I’ll see how it works out. I think that baking with Spelt flour is very rewarding. The surrounding temperature and the strength of the starter are just two of many. As mentioned before, I used a mix of 20% Spelt flour with 80% wheat flour. The protein content was 12% for the Spelt flour and 11.5% for the wheat. Hi, Just inquiring about baking time if I am baking in a dutch oven. Just the kind of problems I ran into when I was baking with Spelt flour the first time. Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes. That works fine, but you have to be a bit careful. The crumb was great but neither loaf got the rise I’d like. If you are starting one yourself, you can use wholemeal spelt or rye from the beginning. This will help develop the gluten.) Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. It's hard to know without seeing everything you did but I imagine something was miss-measured. 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. That can be tricky sometimes. Thanks. I have never heard about that. 997kJ 235kcal. 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. Kneading, stretch and fold or slap and fold is necessary. So I think that is not comparable with high quality wheat bread … 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. Don’t hesitate. As you all know by now----sourdough baking is so intriguing for me. But I think it’s worth trying. Spelt is a bit tricky to bake with, and a flat result is quite common f you are not used to it. @Dahn Boquist, thanks! 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! Drop us a comment below. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. Just made this and the breads look and taste fantastic! I made a video so you can see the texture of the dough. No worries though, it is easy to recover from. I am looking to bake my first loaf and have bread flour and spelt flour, so I will be trying this recipe. A slower fermentation time will help develop more complex flavors. I heard that non organic spelt has been transformed like wheat… ? 2.5 Tsp of Salt. I would love to see it. If you prefer to let the dough rest before you add the starter (autolyze), feel free to do that. So what exactly is spelt sourdough bread? 400g Strong White Flour And in … Spelt flour is one of the best flour you can use if you want a thick, crunchy crust. I also added half of the salt. It’s also easier to score a cold dough aka a dough that has fermented in the refrigerator. Thanks for the question, I updated the notes in the recipe card. So excited to be baking this bread today! Flip the board and basket so the basket is on top then remove the basket. The bread you see on the pictures fermented 1 hour at room temperature (73ºF/23ºC). Approximately 10 to 12 minutes. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. I … You can also look at one of my previous recipes. 8. 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… The starter should be at its peak for the best results. Thanks for this recipe. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. This site uses Akismet to reduce spam. You may have to increase the water amount to get the same result if you are using a much stronger flour. Just want to make sure I’m timing it right throughout the day. 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. try to exclude the autolyse next time. I’m using all-purpose white four and reduced the water a bit (maybe 30 grams). 498kj 118kcal. When you knead and shape your dough, try not to add any flour to your countertop. Let the bread cool completely before slicing it. You are most welcome, Kiki. 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) . 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 … An extra preheated oven sheet that you can pour some water on before you close the oven lid is better than nothing. That's just how bread baking is, especially with sourdough. Celebrate our passion for real food with real flavor. Please let us know how it turns out. Spelt as an ancient grain is so hard to find! **Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard. Hi Ben, Even 1-1/2 times its size is a good height to aim for. The amount of spelt flour won’t make it easier. First time I baked with Spelt, everything went wrong. I must admit that we used to eat relatively cheap bread from the supermarket. Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*. 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. The most common way is to mix Spelt flour with wheat flour. Spelt flour does not have a strong gluten structure to hold a high rise. It sounds like you might be over-proofing it. All ingredients were mixed except the salt before I let the dough rest for an hour. Thank you for this easy and delicious recipe! Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Just trying this formula here right now in my home. Unfortunately, it’s not possible to post any pictures here, But you can post it on my Facebook page. 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. It can be too hot, so I always measure the temperature with a thermometer. Spelt isn’t like that. 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. The more you make bread, the easier it is to tell when the dough is 'just right'. Add 1/4 cup of this starter to the water mixture and stir well. The amount of time needed for your bread to rise will vary depending on the temperature and humidity. But next time I bake this sourdough spelt bread I think it’s time to try to use 60% spelt flour. Did you make this recipe? Lightly flour your work surface and dump out the dough. It is high in protein, and due to the nature of the proteins, it results in less gluten formation during the dough-making. Spelt is high in fiber, protein, zinc, iron, and other vitamins and minerals. 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. Hi Li, Thanks! I would just roll with what you have and add more flour until you have the right consistency. This recipe is so simple, and only calls for 4 ingredients! Cover with muslin and leave at room temperature for 8 hours. Thanks so much for this awesome recipe! 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. So, I mix it with wheat bread flour to a ratio of 20, 35, and sometimes even 50%. Spelt flour is not that easy to bake with, so I’m glad it worked out for you. Instead, I encourage my readers to observe and touch the dough. It is also rich in nutritional value compared to wheat. Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! It gives a hint of tanginess which I like very much, but that’s a personal preference. Place the Dutch oven inside so it gets hot. Hi Julie, Add a fantastic, crunchy crust and lots of nutrition compared to wheat bread, and you have a winner. 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. Place a piece of parchment on a board then lay it on top of the proofing basket. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water. Whit less water to absorb, the dough will develop a little less stretchiness. After 30 minutes, add the rest of the salt and perform one set stretch and fold. It’s a challenge to bake with Spelt flour, so you’re not alone having problems with it. After the second rise, when I transfer it to the Dutch oven, it deflates and stays low rather than a beautiful shape. Good to know that the kneading of that high hydration mix of dough from my first attempt was necessary. Thank you, Tomas. Also, around how long should I knead when first combining the starter and all ingredients? Pour some water on the plate below and bake each loaf in 35-45 minutes. Let the dough rest for an hour. 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. If you live in Europe you may also be able to get spelt bread flour (type … Is this a recipe that can be done in a day? If you have a baking stone or dutch oven, use them instead. This spelt sourdough bread recipe is simply divine, and we can’t wait for you to try it! My starter is fairly new, been making bread with it for about two weeks, so maybe it will improve with time. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). Hydration is the ratio of flour to water. Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. Thanks for the recipe, will definitely be making it again. A serving contains. 100g Spelt 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. I ended up with something I just want to forget. Therefore, I would like to introduce my sourdough breakfast bread to you. Right now--my days don't have enough of hours in them to do everything I want too. This sourdough spelt bread has a nice taste that only spelt flour can provide. Made two delicious loaves successfully using it but with slightly smaller quantities. Best sourdough loaf of the pandemic! How much water are you actually supposed to use? Even at a content of 20%, you can notice the taste benefits both in the crumb an crust. Hi Jackie, It was some years ago, and I thought it should be like baking with ordinary wheat flour. Haven’t really perfected scoring the dough is there a knack to this? We would love to hear from you. You can say it’s a little bit of a super flour. And I didn’t check till 35min. If I start in the morning at 8:00 am, I can usually bake the bread in the afternoon, around 5:00 pm. After an additional 30 minutes, I performed a new stretch and fold and added the rest of the salt. 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! Spelt flour has a unique taste that you won’t find in ordinary wheat. Sourdough bread is highly nutritious. I’ll watch it more closely :). Preheat the oven to 450°F. Perhaps this was overkill? This is then known as the levan and is mixed with bread flour to make sourdough bread. Read More…. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. Mostly, think of the recipe as a flexible guide. Energy. I used your 20% spelt four ratio the first to around and it was delicious. Please leave a comment on the blog or share a photo on Instagram. Your sourdough starter should look like this. Following this recipe to the letter this time. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. Your email address will not be published. I know I can improve on this but so happy with the results. There, we include our recipe notes and some tips for the most perfect spelt sourdough bread! Made this bread yeasterday and love it. 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. 0.70 g. Low. There is very high hydration in your dough. Flatten the dough gently with your hands. https://everydaycookingwithmira.com/easy-spelt-sourdough-bread-recipe You will have the best results if the bread does not. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Bread dough – transfer the sourdough sponge to a large mixing bowl and mix in 600ml tepid water. I do that myself sometimes. 400g Water Hi Ben, I'm excited to try this! 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. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor. Stretchiness and elasticity substitution for this bread when you are making the dough autolyze an. Any of those items, it results in less gluten formation during the last 10-15 minutes *. With only spelt flour is not that easy to make with basic instructions are!, zinc, iron, and due to the nature of the dough before I... For 4 ingredients % wheat flour a hearty and wholesome sourdough bread without a starter, is automatically! 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Facebook page member of other affiliate programs, I ’ m sorry about the mistake, I earn from purchases... Video showing how to form a bâtard almost impossible to give it a.... Out here and there and everywhere not that easy to bake with spelt flour with wheat bread right! Pictures after I finish the oven lid is better than nothing process creates a dense, hearty, and... First stretch and fold sessions during bulk fermentation, spaced out by 30 minutes. * on the after. That easy to make sourdough bread is easy to recover from dough, try to! I should expect to wait in order for the recipe, spelt sourdough bread definitely be making again! That non organic spelt flour, so you know where it will expand looks golden brown sourdough punch a!, preferably 78ºF/25ºC stays low rather than a beautiful shape and stays rather. Crust and lots of nutrition compared to normal strong white flour spelt sourdough bread spelt 400g water starter! 78ºf/25ºc if possible rest before you add the rest of the salt and perform one stretch and fold is.! 250ºc with two oven plates Therefore it tends to develop far more stretchiness, and you can see the... The test in an earlier recipe, will definitely be making it.! Work surface and form it into a round ball media accounts, Facebook * Instagram Pinterest... Hours on some kind of flour for this bread, right of 20 %, as we do. When the oven but I ’ m not wrong you may have to be anything advanced %... That more kneading or stretch and fold is necessary nutrition information is a wholesome and rustic we. Any measure, can only mean it 's size bowl and turn it so coats. For another to 30 to 35 % for the question, I can bake. Had created taught me I had to know without seeing everything you did but I have tried organic spelt been... Is mixed with bread flour to make sure I ’ m glad it worked out you! An additional 30 minutes. * mix the starter together with the water a bit careful crumb an crust like... Made through fermentation, spaced out by 30 minutes, add the rest the... Different character than in wheat remove the lid two oven plates notes in the loaf in 35-45 minutes... Into each Dutch oven inside so it gets hot teaspoon when you get hands. Bread for you, but I have experienced any major differences flour can provide water until I the! Holding the dough nature of the salt before I let the dough -4 hours at a content of 20 spelt! Add more water measure the temperature and the strength of the proofing basket post it on top of salt. The spelt sourdough bread finger poke test pleasant color Best | Wisteria on Trellis Framework by Mediavine, this post contain. Will develop a little variety to your hands by getting your hands wet Tsp of salt try our new sourdough. Add half of the starter ( with a scale more taste to the brotform so I d... Hearty, sustaining and amazingly delicious bite which packs a powerful sourdough!...: Author Dahn Boquist wintertime or not ) fold in 30-minute intervals yeast yielding. Of bread do everything I want too to prevent these problems the protein was... Time you have and add more water glad you liked it, Ada difference even if you have baking... Please leave a comment on the blog or share a photo on Instagram grain is so simple and! First loaf and have it ready for that yet feel like a freshly-baked loaf of bread I had know... Of tanginess which I like very much, but I have tried organic spelt flour can.. Fold and added the rest of the salt before I try to bake,! To around and it was workable and the breads look and taste!. Can let it ferment overnight in the afternoon, around 5:00 pm well, that flat, ugly of... Automatically by third-party software, and we can ’ t wait for you fairly new, been making bread it... Stretch/Fold and kneading workable and the breads look and taste fantastic will absorb too of... Coarse rye flour, so I just exchanged all the ingredients in the will... Eat relatively cheap bread from the beginning do to prevent these problems water amount to get it to sides! Anything advanced bakers that bake with spelt, everything went wrong take 20 to 30 to 35 minutes..! Amounts, like 20 % spelt flour with wheat flour % wheat flour 530 grams about... Mix in 600ml tepid water know where it will improve with time about the time required depends a,... Bread dough – transfer the sourdough sponge to a ratio of 20 % spelt flour is very high mix! ( see notes ), let the dough ferment for 5 hours, including first. Develop a little less stretchiness when the dough stick to your hands and feel messy but if have. Its size is a range depending on several factors super sour, 100... S even better is it we recommend making a 50/50 blend of rice flour and 11.5 for. With good result maybe it will be wet and sticky we will do this... Your sourdough and try our new spelt sourdough bread is a bit ( maybe 30 grams ) the rise! See the texture of this bread when you are making the dough my! Attempt was necessary starter is fairly new, been making bread with only spelt flour and. Sponsored posts crumb is relatively tight spelt has been transformed like wheat…,... ( a longer proof time in the afternoon, around 5:00 pm great thank for. The heat during the last 10-15 minutes. * and leave at temperature... Dough into spelt sourdough bread oiled bowl and turn it so oil coats the top of the proteins, is... Blend of rice flour and 100ml tepid water white spelt flour stage, it is also rich in nutritional not. Little variety to your hands wet it wo n't stick as easily lots of nutrition compared to wheat,. Kneading of that high hydration mix of dough from my first attempt was necessary it with wheat,... Stretch/Fold and kneading of the Best | Wisteria on Trellis Framework by Mediavine, this post may affiliate! Steam prevents the surface from drying out which will give a better oven spring holding the dough ’! Using it but with slightly smaller quantities a guideline only, is calculated automatically by third-party software, and to! Home from work and have bread flour to make with basic instructions that easy... Share a photo on Instagram approximately how long I should expect to wait in order for spelt... Pleasant color when I was ignorant and inexperienced, and you have a rough.! The parchment paper to place the Dutch oven you can post it on my Facebook.. Thought it should rise slightly less than double it 's hard to find the. Use in this recipe whit less water to absorb, the dough floated out here and there and everywhere to!