100% Whole Grain Spelt Sourdough Boule
I have decided to experiment with 100% whole grain sourdough breads lately, so below is the recipe for my 100% Whole Grain Spelt Sourdough Boule. I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. The lower (65%) hydration definitely works for me! This bread was great. A video of the whole process is below.
25g Sourdough Discard (from the fridge)
50g Whole Grain Spelt Flour (Bob's Red Mill brand)
50g Water (ambient temp.)
Final Dough Build
450g Whole Grain Spelt Flour
275g Water (ambient temp.)
100g Sourdough Starter/Levain
Ambient Temperature of My Kitchen
- Measure all of the ingredients together and mix to combine. (No autolyze).
- Keep mixing until all of the dry bits of flour have disappeared.
- Cover the dough and let it rest for 30 minutes on your kitchen counter.
- Let the dough bulk ferment for about 4.5 more hours, giving the dough three sets of stretch and folds, spaced out at half hour intervals (see video)
- Pre-shape the dough into a ball and let it rest for 30 minutes.
- Shape the dough into a boule with your hands or bench scraper and flip the dough upside down into a floured banneton basket.
- Move the dough to the fridge and let it proof overnight in the cold environment.
- The next day, when you’re ready to bake, pre-heat your oven to 500 degrees F or 260 degrees C for at least 30 minutes. Place your dutch oven or baking vessel inside the oven to pre-heat too.
- Flip the dough out onto a sheet of parchment paper. Score it in a cross pattern (or however you want!) and transfer the dough into the dutch oven.
- Close the lid and move the dutch oven to the real oven. Bake for 20 minutes.
- After 20 minutes, remove the dutch oven lid and continue baking for an additional 15 minutes.
- Remove the bread from the oven when it has achieved the color that you’re looking for and give it at least an hour to cool down.
- Slice into your loaf of bread and enjoy!