Soft Spelt Sourdough Bread

by - June 03, 2019






Spelt is an ancient whole grain that is now making a come back as a health food.  Its claimed to be more nutritious and healthier than the bread flour.  It is a cereal grain in the wheat family and spelt does contain gluten, which can substitute bread flour.

As you can see from the below method, I reduced the kneading time to 10 minutes instead of the usual 15 minutes that I usually knead my bread.  This is because spelt has a more delicate gluten structure that may be easily damaged if over kneaded.  The dough is more dense too if compare to bread flour.

The texture very soft on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Spelt Sourdough Bread Recipe


Yields:  1 loaf

INGREDIENTS:

Levain:
85g sourdough starter (100% hydration)
85g bread flour
85g water

Main Dough:
350g spelt flour  (67.40%)
25g brown sugar (I used organic brown sugar)
1 tsp sea salt
30g butter
135g full cream milk (start with 125g first, reserve 10g/1 tbsp to add in if the dough too dry)

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:

Levain:

  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter
Main Dough:
  1. Put all ingredients, including the 255g levain into the bowl of stand mixer. Using the hook attachment, knead for 10 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size. 
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough double the size.  It will take more than 2 hours.  This one took about 4 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Retard in the fridge for almost 13 hours and bake the next day or you can bake straight away.
  6. Take out from the fridge the next morning for around 30 minutes before baking.
  7. Fifteen minutes before baking, preheat the oven to 180C.
  8. Bake at preheated oven for 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack completely before slicing.



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2 comments

  1. Great bread! Will try this soon. What does the ***(2.6% rye flour and 30% bread flour)*** stand for?

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    Replies
    1. Hi there, thank you for your comment. It is the percentage of rye flour and bread flour for the levain. Just for your information.
      Cheers :)

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