Spelt sourdough bread
Prep time
Cook time
Total time
Use liquid sourdough starter (100% hydration) or replace by 1 tsp fresh yeast or dry yeast. A 100% hydration starter means that you always feed your starter with the same quantity of flour and water.
Recipe type: Bread
Cuisine: French
  • 250g spelt flour
  • 250g bread flour (organic or not, preferably strong but not too strong about 11g of protein per 100g)
  • 100g liquid sourdough starter (100% hydration)
  • 10g salt
  • 325g water at room temperature
  1. Pour it all in a mixer's bowl with a dough hook.
  2. Mix on slow for 5 mins and on fast for 7 mins.
  3. Leave it to rest in the bowl covered with a wet tea towel for 2h (if the kitchen temperature is average. If warm, leave for less long, if very cold, leave it near the heater for longer).
  4. Place a wet (a few drops of water) sheet of baking paper on an oven tray, wet side down.
  5. Lightly dust a silicon mat. Scrape the dough off the bowl on the mat. Fold it once on itself, turn it ¼ of a tour and fold it again. Make a ball folds facing down (hidden under the ball).
  6. Place the dough ball in the middle of the tray covered in baling paper.
  7. Dust the ball with flour and lightly spread the flour all over massaging the ball.
  8. Cover with a damp tea towel (not too wet) and leave it for 1 hour to 1h30 depending on the kitchen's temperature.
  9. Place a tray in the oven at the bottom. Heat oven at 230°C for 10 mins minimum. Throw a cup of cold water in the tray.
  10. Take the tea towel off, dust the bread with flour.
  11. Score the bread: one deep-ish cut in the middle, a few superficial cuts on the sides.
  12. Open the oven and slide the tray very quickly in the oven (to keep the steam in).
  13. Put your timer on 25 mins. Lower the temperature to 180°C and bake for 15 more mins.
  14. Place bread on a cooling rack and eat :)
Recipe by The Flo Show.com at http://www.thefloshow.com/spelt-sourdough-bread/