Spelt Country Loaf
A deep, sweet, nutty loaf with 40% wholegrain spelt. Spelt is gentler and more extensible than wheat — a little less water and a little less folding.
- Difficulty
- Intermediate
- Total time
- ~20 hours
- Yield
- 1 loaf (~950 g dough)
- Hydration
- 72%
New recipe: I'm still fine-tuning the details. Bake it, and let me know how it goes.
Method
- 1
MixRest 30 min
Mix flours and water until no dry flour remains. Spelt absorbs water slowly, so resist adding more at this point.
- 2
Add starterRest 30 min each
Add starter and mix, then add salt 30 minutes later.
- 3
Fold gentlyEvery 30 min × 3
Spelt gluten is extensible but fragile. Three sets of gentle coil folds are enough — over-working makes it slack.
- 4
Finish the bulkAs needed
Spelt ferments quickly. Stop at about 50% rise — often 3.5 to 4 hours at 25°C.
- 5
Shape and cold proof12 hours
Shape into a round or oval with good surface tension and cold proof overnight.
- 6
Bake~45 min
Dutch oven at 250°C: 25 minutes lid on, then about 20 minutes at 230°C lid off, until very dark and crackly.
- 7
Cool2 hours
Let it cool fully before slicing.
Spelt is an ancient relative of wheat with a sweet, nutty flavour. It’s a great first step into heritage grains, and pairs beautifully with good butter and a little sea salt.
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