Spelt Sourdough

My version, adapted from Nelson the Seagull’s original sourdough and made primarily with spelt, is great for anyone who feels best with less wheat. (Note, spelt is still gluten-containing!). Makes two large loaves.

Ingredients

820 g water (cool to room temp)
220 g active sourdough starter
250 g unbleached white flour
250 g whole unsifted spelt
500 g sifted/ light spelt

23 g salt
80 g water (boiled and slightly cooled)

Steps

The night before planning to make this recipe, feed starter so it is active and bubbly
Place a large bowl on a digital kitchen scale, zero.
Add 820 g water, starter, white flour, whole and light spelt flour. Mix well to combine using your hands or a danish dough whisk.
In a small mason jar, combine salt with remaining 80 g water, hot. Shake to mix and set aside.
Cover the dough and allow to sit for 30 minutes.
After 30 minutes, add salted water, mixing well to combine. This will seem a bit messy, but will mix in perfectly with some patience. Cover and let rest.
After 1 hour, stretch and fold. Repeat 2 times. (Total of 3 stretch and folds over 3 hours).
After the final stretch and fold, let rest for 30 minutes.
On a clean prepared work service (no flour), split into two equal parts and shape into balls. Cover with a clean towel and let rest for 20 minutes.
Dust balls and work service with flour and perform second shaping.
Transfer dough into prepared bannetons (or towel-lined colander). Place in fridge overnight.
The next morning, place two dutch ovens into the oven and preheat to 500 F.
Carefully transfer dough to each dutch oven, scoring on top as desired.
Bake at 500 F for 15 minutes.
Turn the oven down to 400 F, remove lids and turn bread in oven for even browning. Bake for 20-25 minutes until digital temperature probe reads 200 F.
Remove from oven, turn out of dutch ovens, and allow to cool on a wire rack.

Notes

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Spelt Sourdough

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