spelt sourdough bread
Step 1/ 9
- 150 g fresh sourdough starter
- 150 g spelt flour
- 150 g water
Combine water, starter and flour to a smooth, wet dough and let it sit at a warm location for 2 hours.
Step 2/ 9
- 850 g spelt flour
- 500 g water
Add water and flour. Gently combine and cover with a towel. Let the dough chill for 30 minutes.
Step 3/ 9
- 20 g salt
Knead in the salt. Do this on a clean surface. For 10 minutes stretch and fold the dough and rotate. Shape the dough into the round ball and cover with a dish towel.
Step 4/ 9
Rest the dough for 3 hours total. Every hour you‘ll stretch and fold the dough in the bowl a few times while rotating. Cover and rest the dough in between the stretches.
Step 5/ 9
Prepare a bowl with a floured dish towel. Shape the dough into a tight ball and put the dough into a bowl with the seam up. Bulk ferment the dough in the fridge for 12 hours (overnight).
Step 6/ 9
30 minutes before baking, take the dough out of the fridge and let it come to room temperature. Preheat the oven to 425F (220C).
Step 7/ 9
Score the dough and topple the dough score up onto the baking sheet.
Step 8/ 9
- ice cubes
- oven-safe container
Bake the dough for 15 minutes with a oven-safe bowl of ice in the bottom at 425F (220C).
Step 9/ 9
Turn down the heat to 400F (200C). Bake the bread for another 50 minutes. Take the loaf out and let it cool completely before cutting.
Enjoy your meal!