Germany · Spelt + whole spelt
Spelt Sourdough Bread
Dinkel-Sauerteigbrot
A light loaf that highlights spelt's nutty flavour through a long rest and gentle folds.
What makes this bread distinctive?
Spelt dough can relax faster than wheat dough. Short mixing, controlled hydration and gentle folds build structure without overworking it.
- Flour profile
- Spelt + whole spelt
- Core technique
- Cold fermentation
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the flours with 320 g water and rest for 25 minutes.
- 02
Add starter, honey and salt and mix at low speed for 4-5 minutes. Add remaining water according to consistency.
- 03
Fold gently every 40 minutes over 2 hours.
- 04
Shape, place in a basket and refrigerate for 8-12 hours.
- 05
Bake in a covered pot at 235°C for 20 minutes, then uncovered at 205°C for 22-25 minutes.
BAKER'S NOTES
Small details,
better results.
- Overkneading spelt dough may weaken its structure.
- Do not add the final portion of water all at once.
- Cool for at least 2 hours before slicing.
AT THE TABLE
How to serve it
- Butter and blossom honey
- Fresh cheese
- Toasted open sandwiches