Spelt Sourdough Bread with Scald

Ingredients

Scald

• 50 g whole spelt flour

• 75 g boiling water

Sourdough Starter

• 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:
   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.

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

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

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