Spelt Sourdough Bread with Scald

Ingredients

Scald

50 g whole spelt flour
75 g boiling water

Sourdough Starter (Levain) 

75 g whole spelt flour
75 g cold water
1 tsp active sourdough starter

Dough

Scald (from above)
Sourdough starter (from above)
500 g light spelt flour
250 g cold water
15 g salt

Butter (for greasing pan)

Instructions

1. Prepare the scald:
Pour boiling water over the whole spelt flour and stir until well combined. Cover and let rest at room temperature for 9–10 hours.

2. Prepare the sourdough starter (levain):
Mix whole spelt flour, cold water, and active sourdough starter in a bowl. Cover with a cloth and let ferment for 9–10 hours.

3. Make the dough:
In a large bowl, combine the scald and sourdough starter with light spelt flour and cold water. Knead by hand or with a stand mixer until no dry flour remains. Cover and let rest for 1 hour.

4. Add salt:
Work in the salt while continuing to knead until the dough becomes smooth and pliable. Let rest for 30 minutes.

5. Folding:
Over the next 2 hours, fold the dough every 30 minutes to strengthen gluten and structure.

6. Shaping & proofing:
Transfer the dough into a loaf pan greased with butter. Cover with a light linen or cotton cloth to prevent drying.

• Slow fermentation (recommended): Refrigerate for at least 8 hours for better digestion and flavor.
• Quick fermentation: Leave at room temperature for 4–5 hours, until the dough reaches the edges of the pan.

6. Baking:
Preheat the oven to 450°F (230°C). Bake the loaf for about 40 minutes, until golden and crisp.

7. Cooling:
Remove from the pan and cool on a wire rack before slicing.

For detailed video instructions go to Hildegard's Way YouTube Channel.