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).

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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!