spelt sourdough bread

spelt sourdough bread

Be the first to rate this recipe!
In app
"This is so rewarding!"
Hard 💪
60 min
65 min
1020 min


150 g
fresh sourdough starter
150 g
spelt flour
150 g
850 g
spelt flour
20 g
500 g
ice cubes


oven-safe container

  • 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!

    spelt sourdough bread



More delicious ideas for you

To comment and share your experience, please sign up!