Country Spelt Sourdough

Rustic and nourishing, with a gentle nutty depth and beautifully tender crumb.

At a Glance

• Loaf Style: Artisan country-style boule

• Skill Level: Beginner to Intermediate

• Total Time: ~22–26 hours

• Prep Time: ~30 minutes

• Yield: One medium loaf (~800g)

• Hydration: 76%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven or baking stone

Ingredients

• 100g active sourdough starter

• 370g water (warm, ~78°F / 26°C)

• 350g bread flour

• 150g whole spelt flour

• 10g fine sea salt

Instructions

Mix and Rest (Autolyse)
1. In a large bowl, mix starter and water until combined.
2. Add bread flour and spelt flour. Mix by hand or with a spatula until no dry patches remain.
3. Cover and rest for 45–60 minutes.

Add Salt
4. Sprinkle salt over the dough and gently fold it in using your hands.
5. Continue folding until the dough feels cohesive and smooth.

Bulk Fermentation with Folds
6. Let the dough bulk ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
7. Perform 3–4 sets of stretch and folds:
  • Wet your hands, lift one side of the dough, and fold it over.
  • Rotate the bowl and repeat on all sides.
  • Rest, covered, between each fold.

Spelt dough tends to ferment a little faster than regular wheat, so keep an eye on volume and texture. You’re looking for a 50–70% rise and slightly domed, jiggly dough.

Shape and Cold Proof
8. Turn the dough out onto a lightly floured surface. Shape into a round or oval, depending on your baking vessel.
9. Place seam-side up in a well-floured banneton or cloth-lined bowl.
10. Cover and refrigerate overnight for 8–16 hours.

Score and Bake
11. Preheat oven to 475°F / 245°C with a Dutch oven inside for at least 45 minutes.
12. Turn the dough out onto parchment, score the top cleanly, and transfer to the hot Dutch oven.
13. Bake covered for 20 minutes, then uncover and bake an additional 25–30 minutes until deep golden brown.

Visual Cues

• The crust will be slightly matte and rustic, with a warm golden-brown tone.

• Inside: a soft, even crumb with subtle flecks from the spelt flour.

Why This Works

Spelt flour lends a mellow nuttiness and tender texture, making this loaf feel deeply satisfying yet digestible. It’s a beautiful bridge between classic white sourdough and heartier whole grain styles — ideal for toast, soups, or simple buttered slices.