Making your own spelt sourdough bread
Get started with this delicious recipe for spelt sourdough bread. For us, the smell of freshly baked bread equals the smell of the weekend. So what do you think?
Kitchenware
- oven
- baking sheet
- come
- tea towel
Ingredients
- 150 ml water (room temperature)
- 60 gr sourdough starter
- 275 gr spelt flour
- 5 gr salt
Instructions
Prepare
- Add the water to the bowl and dissolve the salt.
- Mix the water with the sourdough starter in a large bowl. You can read how to make a sourdough starter here.
- Then add the spelt flour and knead the dough just until the liquid is well absorbed.
- Meanwhile, moisten a tea towel and place it over the bowl. Let the dough rest for 30 minutes and then start folding the dough every 20 minutes. You do this three times in total. You take a piece of dough and fold it over the dough and repeat this about six times. After the last folding, clean your countertop and sprinkle some flour on it.
- You take your dough out of the bowl and place it on the floured countertop. Next, you start forming a ball out of the dough. You do this by folding the dough again, but then fold the points towards the middle. Then turn the dough over and rotate the dough with your hands. That way, the dough will get tension. Then take a rising basket or a bowl with a tea towel, sprinkle it with flour.
- Next, place your ball of dough upside down in the bowl and cover it again with a damp tea towel. Then let the dough rise for 3 hours; the dough will rise about 25 to 40 per cent. Then leave the bowl covered overnight in the fridge.
Baking bread
- The next morning, place a baking dish with a lid or a pan with a lid in the oven and turn on the oven to 230°C. Meanwhile, remove the bowl from the fridge and invert it onto baking paper. Remove the tea towel, sprinkle the dough with flour and make a cut in the middle of the dough. When the oven is up to temperature then remove your baking dish from the oven. Be careful because it is incredibly hot.
- Remove the lid and place the baking sheet with dough in the baking dish. Put the lid on and put it in the oven for 25 minutes. After 25 minutes, remove the lid and continue baking your bread at 210°C for 20 minutes. If all goes well, your bread will get a nice golden brown colour. Remove the baking dish from the oven and let it cool.
Notes
- If you don't have time to fold the dough, you can also mix everything well and let it rest at room temperature. Finally, do put your mix in the fridge overnight before baking.
- For a large loaf, you can do all the ingredients times two.
- Variation tip: add sultanas for a sultana bread.