Are you ready to elevate your bread game? This spelt sourdough recipe is the perfect blend of wholesome goodness and irresistible flavor. Forget those bland supermarket loaves; this homemade bread boasts a delightful nutty taste and chewy texture, thanks to the ancient grain spelt and the magic of sourdough fermentation. It's surprisingly easy to make, even for beginner bakers, and the rewarding aroma filling your kitchen during baking is simply unparalleled. Let's get started on this journey to delicious, healthy homemade bread!
Ingredients:
- Levain (Sourdough Starter Build):
- 50g ripe sourdough starter (fed 4-6 hours prior)
- 50g spelt flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 350g spelt flour (plus extra for dusting)
- 250g water (room temperature)
- 10g salt
Instructions:
Step 1: Making the Levain
This step is crucial for a successful sourdough. In a medium bowl, combine the ripe starter, spelt flour, and water. Mix well until a smooth, homogenous mixture is formed. Cover the bowl and let it rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This indicates your starter is active and ready for the next stage.
Step 2: Autolyse
In a large bowl, combine the spelt flour and water. Mix gently with your hands until just combined; don’t overmix. Cover the bowl and let it rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a smoother, more developed dough.
Step 3: Incorporating the Levain and Salt
Add the levain and salt to the autolysed dough. Using a folding technique (stretch and fold), gently incorporate these ingredients into the dough. Do this for several minutes until the dough starts to come together. You might need to add a tiny bit more water if the dough is too dry, or a little more flour if it's too wet.
Step 4: Bulk Fermentation
Once the dough is cohesive, cover the bowl and let it rest at room temperature for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours. This helps develop gluten strength and creates a better texture. During bulk fermentation, the dough should roughly double in size.
Step 5: Shaping and Cold Proofing
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Place the shaped dough into a well-floured banneton (or a bowl lined with a floured linen cloth). Cover and refrigerate for 12-18 hours. This slow cold proof allows for deeper flavor development.
Step 6: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently flip the dough from the banneton into the Dutch oven. Score the top of the loaf with a sharp knife or lame. Cover the Dutch oven and bake for 20 minutes.
Step 7: Final Bake
Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 8: Cooling and Enjoying
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying. This allows the crumb to set properly.
Tips for Success:
- Use a kitchen scale for accurate measurements.
- Ensure your starter is active and bubbly before beginning.
- Don’t overmix the dough during any stage.
- Adjust baking time depending on your oven and the size of your loaf.
Variations:
- Add seeds or nuts to the dough for extra flavor and texture.
- Use whole wheat spelt flour for a nuttier flavor and more fiber.
- Experiment with different scoring patterns for unique aesthetics.
Nutritional Information (per slice, approximate):
Calories: Around 150-200 Protein: Around 5-7g Fiber: Around 3-5g
Note: Nutritional information varies depending on the specific ingredients used and slice size.
This spelt sourdough bread recipe offers a delicious and healthy alternative to commercially produced loaves. The satisfying chew, nutty aroma, and wholesome ingredients make it a perfect addition to any meal, from breakfast toast to a delightful sandwich. Enjoy the process of homemade cooking and the rewarding taste of freshly baked bread!