Busy Baker Bread

Spelt Bread Recipe 🥖

Spelt Sourdough Starter:

🫙 Ingredients:

• 5–15 g rye sourdough starter
• 75 g water
• 75 g whole spelt flour (add up to 10 g more if the mixture is too watery)

🫙 Instructions:
Mix all ingredients and let sit at room temperature for 8–12 hours.

Bread Dough:

🥣 Ingredients:

• 375 g water (if using white spelt flour type 650 reduce the amount of water to 350 g.)
• 150 g spelt sourdough starter
• 450 g light spelt flour type 650 or white spelt flour type 650
• 100 g whole spelt flour

🥣 Instructions:
Mix the sourdough starter with the remaining ingredients and let rest in the fridge for 1 hour (fermentolyse).

Add:

👉🏻 12–15 g salt
👉🏻 20 g oil

Knead the dough using the stand mixer with the dough hook for 4–5 minutes until smooth and elastic, ensuring the salt fully dissolves.

👉🏻 In the same bowl, fold the dough 4 times every 30 minutes, then let ferment for 1.5–2 hours. If you’re too busy just turn the mixer on for 1 minute 4 times every 30 minutes. Folding is more effective as it results in better dough rising. Mixing also stretches the gluten but the holes in the end product may be smaller.

Shaping:

🥖 Shape into a loaf (final shaping) and place it in a proofing basket (10 inch) or your choice of baking dish. Lightly dust the surface with flour. Sprinkle gluten-free flour (such as potato starch) inside the proofing basket to prevent the dough from sticking to the fabric.

🥖 If you prefer square size bread (pan loaf) just let the dough rise in the pan for 5-6 hours, until it rises above the dish level. The fermentation can be longer if it’s cooler.

Baking:

🔥 Bake in a Dutch oven:
🔥 20 minutes at 230°C (450°F) with the lid on.
🔥 20 minutes at 220°C (425°F) without the lid.

You may also bake in the pan, in which the dough was rising. Total baking time 40 minutes.

Detailed video instructions on Hildegard's Way YouTube channel