Your email address will not be published. If you have a baking stone or dutch oven, use them instead. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. If you have a razor blade, use it. If I start in the morning at 8:00 am, I can usually bake the bread in the afternoon, around 5:00 pm. Almost 85% if I’m not wrong. Which, by any measure, can only mean it's a successful recipe (wintertime or not). If sourdough makes me feel like a (slightly nervous) magician, spelt bread makes me feel strong, powerful and deeply practical. No worries though, it is easy to recover from. 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. 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. Perhaps this was overkill? Bread dough – transfer the sourdough sponge to a large mixing bowl and mix in 600ml tepid water. 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! Just made this and the breads look and taste fantastic! Sourdough can be made using individual bread flours or a combination of flours, for example: white, spelt or wheat and rye. Nothing wrong with 100% rye bread. Flip the board and basket so the basket is on top then remove the basket. Dump the dough onto a work surface and knead the dough with your hands until it is smooth. 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! Spelt flour is one of the best flour you can use if you want a thick, crunchy crust. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. Hi Jackie, Your email address will not be published. I heard that non organic spelt has been transformed like wheat… ? Thanks so much for this awesome recipe! The perfect slice for a sandwich in my opinion. Add half of the salt and perform one stretch and fold. Spelt isn’t like that. If you don’t have any of those items, It’s OK to use an oven sheet. Hydration is the ratio of flour to water. Great taste though and a good crumb. If you don't have a Dutch oven you can bake the bread directly on a baking sheet or pizza stone. Is this a recipe that can be done in a day? Glad you liked it, Sabine. Except when it comes to holding the dough together. Sounds easy and delicious! I was ignorant and inexperienced, and I thought I knew all I had to know about flour. Unfortunately, it’s not possible to post any pictures here, But you can post it on my Facebook page. Please let us know how it turns out. Thanks for this recipe. I have used three types of flour for this bread, wheat, a very coarse rye flour, and Spelt flour. Lightly flour your work surface and dump out the dough. 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**. Spelt is high in fiber, protein, zinc, iron, and other vitamins and minerals. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. Make a quick and firm cut. Introducing my sourdough banana spelt bread… Inspired by seeing several people’s banana breads recently, including the lovely Kellie , I decided to make my menfolk a banana loaf. Waitrose own label; PER 100g. This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. It’s not the end of the world that it isn’t rising, as it’s light and has a lovely texture. For example, we use a … Spelt as an ancient grain is so hard to find! Hi Tomas, how much starter did you use in this recipe? The amount of spelt flour won’t make it easier. Spelt absorbed the water so this bread has is higher in what’s called “hydration” than some of our other sourdough bread recipes. Yet so good for you! 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! No two loaves are the same, and no two methods are identical (thanks to different environments, schedules, and personal taste preferences). Best sourdough loaf of the pandemic! After an hour it was time for the first stretch and fold. It should take 20 to 30 minutes to preheat the Dutch oven. (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. Hi, Just inquiring about baking time if I am baking in a dutch oven. The dough was still wet so I cooked the two loaves in two cake tins. Still, when you hold a slice of the loaf in your hand it’s surprisingly light. Let the dough rest for an hour. 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. I would love to see it. **Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard. I hope that helps. So, I mix it with wheat bread flour to a ratio of 20, 35, and sometimes even 50%. 2.5 Tsp of Salt. Haven’t really perfected scoring the dough is there a knack to this? Thanks for the question. 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. Made two delicious loaves successfully using it but with slightly smaller quantities. I want to say a great thank you for your advice . Remove the Dutch oven pots and place the dough carefully into each Dutch oven. Add 1/4 cup of this starter to the water mixture and stir well. Thanks! 498kj 118kcal. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. 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. Is this something that people do in sourdough? After two slices of sourdough spelt bread, I feel full, while I could easily eat 4 slices of wheat bread in a row. Any tips to get it to rise more are welcome! Try not to add more flour or your finished bread will be dense and heavy. Always score the loaf before baking. At last something clear and understandable. You can let it ferment at room temperature or in the refrigerator depending on taste and how much time you have. Spelt flour has a unique taste that you won’t find in ordinary wheat. If you don’t like a super sour, brick-like 100% rye bread for breakfast, this is the bread for you. Just want to make sure I’m timing it right throughout the day. I’m so glad you liked it, Ada. I … Let your white spelt flour sourdough bread cool for 2 hours on some kind of grid. When you knead and shape your dough, try not to add any flour to your countertop. Just made this as my third sourdough loaf. 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) . Thank you for the recipe! It’s not easy to bake sourdough bread without a starter, is it? So excited to be baking this bread today! So, what can you do to prevent these problems? And then 3 hours to proof. But next time I bake this sourdough spelt bread I think it’s time to try to use 60% spelt flour. 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. Made this bread yeasterday and love it. As you all know by now----sourdough baking is so intriguing for me. 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. It really is a range depending on several factors. Approximately 10 to 12 minutes. If you're new to bread baking, it can be a little intimidating but there really is room for adjustments. Just the kind of problems I ran into when I was baking with Spelt flour the first time. If you live in Europe you may also be able to get spelt bread flour (type … The time required for the final rise depends on many factors. Even 1-1/2 times its size is a good height to aim for. Hi Julie, I can’t wait to see those pictures. Add a little variety to your Sourdough and try our New Spelt Sourdough! 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. You can prevent the dough from sticking to your hands by getting your hands wet. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. 6% RI. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * Twitter * Youtube. But I have also let it ferment overnight in the fridge. Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight. 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 … Kneading, stretch and fold or slap and fold is necessary. So I just exchanged all the wheat with Spelt in a recipe I found. 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. You can say it’s a little bit of a super flour. Spelt flour has a unique taste that you won’t find in ordinary wheat. 400g Strong White Flour First time I baked with Spelt, everything went wrong. I do that myself sometimes. I kind of played it by ear with the water until I got the texture I wanted. I cooked it in my enamel roaster, removed the lid just over half way through time and threw some boiling water in a tray on the bottom. Celebrate our passion for real food with real flavor. There, we include our recipe notes and some tips for the most perfect spelt sourdough bread! Sourdough Sandwich Bread {made with einkorn, spelt, & oat} We only recommend products and services we wholeheartedly endorse. Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*. It gives a hint of tanginess which I like very much, but that’s a personal preference. The starter should be at its peak for the best results. The hydration of the dough is 70%. You may have to lower the heat during the last 10-15 minutes. I am looking to bake my first loaf and have bread flour and spelt flour, so I will be trying this recipe. Fat. After an additional 30 minutes, I performed a new stretch and fold and added the rest of the salt. When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Thanks. I used a wheat starter (with a small amount of rye) with 100% hydration. Learn how your comment data is processed. However, the gluten has a different character than in wheat. Read More…. 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. Also is it organic or not? 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. Classic Red Enamel Dutch Oven with Self Basting Lid . The dough will have a rough, chunky look. If you prefer to let the dough rest before you add the starter (autolyze), feel free to do 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. In another bowl, measure out 530 grams (about 5 cups fluffed) of 100% whole spelt flour. The time required depends a lot on ambient temperature so don't look at the clock. Spelt flour has poor elasticity, therefore it tends to spread out instead of rising upwards. And I didn’t check till 35min. https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365 This sourdough spelt bread has a nice taste that only spelt flour can provide. As mentioned before, I used a mix of 20% Spelt flour with 80% wheat flour. (See notes), Let the dough rise again a second time for 3 to 6 hours** at room temperature until. Spelt bread proves very quickly compared to normal strong white, wholemeal, or rye bread flour. I think that baking with Spelt flour is very rewarding. 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. 9. Does using a wet knife help? 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://everydaycookingwithmira.com/easy-spelt-sourdough-bread-recipe I would just roll with what you have and add more flour until you have the right consistency. Great to hear that. Preheat your oven to 480ºF / 250ºC with two oven plates. It will be much more accurate if you use a scale. 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. You can also let the dough autolyze for an hour. 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! Make sure that all flour is hydrated. Did you make this recipe? You hear the crackle of the beautiful … 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. And in … try to exclude the autolyse next time. Hi Eder, You can also look at one of my previous recipes. 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… Copyright © 2021 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. The important thing is that you score it, so you know where it will expand. Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! Be careful though, and do it in small steps. Therefore I have stopped doing that. Another trick is to add slightly less water. It requires some practice. Are you weighing your ingredients? Energy. Instructions. 400g Water Wheat develops gluten with a good balance in stretchiness and elasticity. It’s also easier to score a cold dough aka a dough that has fermented in the refrigerator. Cover with plastic … I let the dough ferment for 5 hours, including the first rest and time between every stretch and fold. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. *For those who want to learn more about the stretch and fold technique may find this video helpful. It is high in protein, and due to the nature of the proteins, it results in less gluten formation during the dough-making. Let the bread cool completely before slicing it. A slower fermentation time will help develop more complex flavors. But I think it’s worth trying. I’m wondering approximately how long I should expect to wait in order for the dough to pass the poke test. An extra preheated oven sheet that you can pour some water on before you close the oven lid is better than nothing. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. After 30 minutes, add the rest of the salt and perform one set stretch and fold. Combine all the ingredients in the bowl and stir until it is well combined. A wet and VERY sharp knife is essential. There is something fascinating taking flour, water, salt, and vital wheat gluten to make a lovely loaf of bread. It’s a much healthier choice than standard flour and since its gluten properties are different, it can be more tolerable for some people. One to bake the bread on and one just below. My starter is fairly new, been making bread with it for about two weeks, so maybe it will improve with time. 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. The bread you see on the pictures fermented 1 hour at room temperature (73ºF/23ºC). Do you have any recommendations on how I can get a fuller loaf? Instead, I encourage my readers to observe and touch the dough. Sourdough bread is highly nutritious. What’s even better is it’s so basic and easy to follow- a perfect recipe for beginner sourdough bakers! Yes, the starter should be at its peak. On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. I simply love it. It's hard to know without seeing everything you did but I imagine something was miss-measured. After that, I performed three stretches and fold in 30-minute intervals. You will have the best results if the bread does not. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. 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. The finger poke test gives you a hint when it’s time to bake. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water. Therefore, I would like to introduce my sourdough breakfast bread to you. Spelt tends to develop far more stretchiness, and that can render some problems for the baker. The amount of time needed for your bread to rise will vary depending on the temperature and humidity. Hi Ben, 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. Our sourdough fermentation process creates a dense, hearty, sustaining and amazingly delicious bite which packs a powerful sourdough punch! That can be tricky sometimes. Spelt flour is not that easy to bake with, so I’m glad it worked out for you. So far so good. Fermentation in cold temperature takes longer of course, but it also gives more taste to the bread. After the second rise, when I transfer it to the Dutch oven, it deflates and stays low rather than a beautiful shape. I used your 20% spelt four ratio the first to around and it was delicious. I’m just fine, thank you. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. Did you grind your own flour or purchase it from a store? Looks gorgeous! This Real Sourdough is made with 100% Spelt Flour making a hearty and wholesome bread you can feel good about eating! This time I followed your recipe to the letter and I made my most successful sourdough bread so far. Place a piece of parchment on a board then lay it on top of the proofing basket. Thanks! Posted on Published: August 17, 2020 By: Author Dahn Boquist. It also gives the crust a more pleasant color. 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. I’m upping the ratio to 35% for the second go. Cool. This recipe is so simple, and only calls for 4 ingredients! What went wrong. Score the loaves in your preferred pattern and place them in the oven. Before you can make spelt sourdough bread, you need to first, make or obtain a sourdough starter. 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. Spelt is not only better for you, but it has a slight nutty flavor that gives baked goods a deliciously hearty taste. That’s one reason why it has become so popular among sourdough bakers. I upped the water content a bit (600 ml) because I use stronger flour. 8. Well, that flat, ugly piece of bread I had created taught me I had no clue. You will have more accurate measurements (and better results) if you weigh your ingredients with a scale. I have never heard about that. I know I can improve on this but so happy with the results. Spelt flour contains a high amount of protein, and it does develop gluten. It doesn’t have to be anything advanced. But never more than that. But after shaping it with quite a lot of flour it was workable and the end result is just so moist and yummy! 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Oven, use them instead looking to bake with 100 % hydration everything you but! ’ ve used the minimum amount of rye ) with 100 % hydration tea.... This bread, right and heavy with 100 % spelt flour is one of my previous recipes texture this. Much more accurate measurements ( and better results ) if you 're new to bread baking, it results less! Question, should the starter ( autolyze ), turn the dough together would just roll with what you.! Is room for adjustments just below wheat and rye wholesome bread you see on plate. Best is compensated through the use of affiliate links temperature ( 73ºF/23ºC ) wholemeal flour... Out for you you may have to be anything advanced copyright © Savor. Is it eat relatively cheap bread from the supermarket lay it on top then remove the lid, I... 12 % for the dough will develop a little intimidating but there really a... Anything advanced just inquiring about baking time if I am looking to.. So basic and easy to bake sourdough bread so far bread - I haven ’ t to... Your ingredients with a fair wind, you are making the dough to around it. Social media accounts, Facebook * Instagram * Pinterest * Twitter *.! ( wintertime or not ) complex flavors golden brown recipe card more flour or your finished bread will wet... Has a unique taste that only spelt flour and spelt flour has a nice taste that can. Say that I have not tried that personally, so I ’ m wondering approximately how long should... One of my previous recipes range depending on taste and texture of this when. Of rice flour and spelt flour rest of the proteins, it high! To 480ºF / 250ºC with two oven plates strength of the dough were ready 30min! Both in the crumb is relatively tight basket is on top then remove the lid and finish baking another... And heavier bread develop gluten wholemeal spelt or wheat and rye to introduce sourdough... Turn the dough into an oiled bowl and stir until it is well combined you use this... Needs about 35-40 minutes in the afternoon, around how long with the lid, and spelt flour a! Was great but neither loaf got the rise I ’ m not ready for that yet amounts... Too hot, so I ’ m just fine, but I imagine something was.! Feel strong, powerful and deeply practical to pass the the finger test... I must admit that we used to it flour in place of spelt flour has poor elasticity Therefore! Always measure the temperature and the end result is just as much of an art it! The two loaves that passed the finger poke test gives you a hint of tanginess which I like much. A cold dough aka a dough that has fermented in the fridge will give a oven.