Easy Homemade Spelt Sourdough Recipes

SPELT SOURDOUGH BREAD

Steps:

• Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
• Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
• Turn the dough out onto a work surface and form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
• Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
• Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
• When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
• Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
• Let the bread cool completely before slicing it.

EASY HOMEMADE SPELT SOURDOUGH

Steps:

• 1. Making the dough Place the flour (both spelt and wholemeal) into a larger bowl glass or wood ( avoid metal at any cost). Mix the flour with the seeds to make sure they are well combined. Make a well in the centre, add the sourdough starter, the warm water and knead until you have a nice dough. Add the olive oil and knead a little further.
• 2. Cover the bowl with cling film or a clean and damp kitchen towel. Allow autolysing (to rest) for 30 to 60 minutes (it is entirely up to you). After the dough has had the initial rest, work this making it into a ball shape (whilst still in the bowl). This will take approximately 15-20 seconds.
• 3. Bulk Rise The dough needs to rise and this will be a slower process than the yeast made bread. Temperature is crucial to this - the warmer the quicker the process will take place.
• 4. Cover the bowl with cling film/wrap or a very damp kitchen cloth. Allow it to rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled/ almost doubled in size. This can take anywhere from 3 to 12 hours depending on the temperature of your ingredients, the potency of your starter and the ambient. In the summer at 30°C or 86°F in a sunny spot rise times can take anywhere between 3-4 hours whereas, in the winter (20°C / 68°F), the dough can take anything between 9-12 hours to rise. Oh Yes!
• 5. Optional Step - To Stretch And Fold The Dough During the bulk rise process, you have the option to perform the stretch & fold op. This will help with strengthening your beautiful sourdough dough. You can start this 30 minutes into the bulk rise.
• 6. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Weird, yes, I know!! This should take a minute or two.
• 7. Shape the dough Remove the dough from the bowl, and place onto a floured work surface so it does not stick. You may notice that the dough will gently deflate as you fold and shape it.
• 8. Using your hands, gently fold the sides of the dough in and rotate it, using quarter turns in a circular motion. Repeat this process until you are happy with its giant bun appearance.
• 9. Place The Dough For The Second Rise Now the dough needs to rise again, but luckily it is only for 1 hour or so.
• 10. Coat the bottom of your Dutch oven with cornmeal, oil or parchment paper to prevent your sourdough from sticking (I do the latter). Place the dough inside for a second rise which is no longer than 1 hour and cover with the lid or, again, a very damp cloth. The dough will be ready when it is slightly puffy. this time it does not need to double in size.
• 11. Preheat your oven at 220°C or 425° F towards the end of the second rise.
• 12. Score Your Dough This step is optional but if you chose to do it, just before your sourdough goes into the oven, using a blade or a bread lame, make a cut for about 3-4 inches long in the centre of the dough.
• 13. Bake Your Sourdough Place the bread into the preheated oven right in the centre (leave the lid on) and reduce the temperature to 200°C or 400° F. Bake at this temperature for about 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40-45 minutes or until your bread looks golden brown. Please do remember that all ovens are different.
• 14. When ready, remove the bread from the oven and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy raw texture!
• 15. If you chose to freeze it, allow it to cool completely, slice and freeze for later.

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.