Baking with spelt flour has gained popularity among health-conscious individuals and culinary enthusiasts alike. This ancient grain is not only nutritious but also offers a unique flavor and texture to sourdough bread. In this article, we will explore everything you need to know about making spelt sourdough bread, from understanding the ingredients to troubleshooting common problems. Get ready to embark on a delicious journey that will elevate your baking skills!
Introduction to Spelt: The Grain of the Future
Spelt, an ancient form of wheat, has been cultivated for thousands of years. It is known for its robust flavor and nutritional profile, which includes a higher protein content than regular wheat. Spelt flour can be used in various recipes, but it shines brightest when making sourdough bread.
Why choose spelt?
– Nutritious: Spelt is rich in vitamins and minerals, including B vitamins, iron, zinc, and magnesium.
– Easier to digest: Many people find spelt easier to digest than modern wheat, making it a great alternative for those with mild sensitivities.
– Unique flavor: The nutty, slightly sweet flavor of spelt adds depth to your bread, making it a favorite among artisan bakers.
Ingredients for Spelt Sourdough Bread
To craft a perfect spelt sourdough bread, you’ll need a handful of key ingredients. Here’s a detailed list of everything you will require:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Spelt flour | 500 grams | Base of the dough |
| Water | 400 grams, at room temperature | Hydration and gluten development |
| Sourdough starter | 100 grams, active and bubbly | Leavening agent |
| Salt | 10 grams | Flavor enhancer and strengthener |
Getting Started: Creating Your Sourdough Starter
Before you can bake spelt sourdough bread, you’ll need a healthy sourdough starter. The starter acts as both a leavening agent and a source of flavor. Here’s how to create one:
Ingredients for Sourdough Starter
- 100 grams of all-purpose flour (or whole wheat flour)
- 100 grams of water
Steps to Create a Sourdough Starter
Day 1: In a large glass jar, combine 100 grams of flour with 100 grams of water. Stir well until there are no dry spots. Cover loosely with a lid or cloth and let it rest in a warm spot (around 75°F or 24°C) for 24 hours.
Day 2: You may see a few bubbles, which is a good sign! Discard half of the mixture and add another 100 grams of flour and 100 grams of water. Stir well and cover again.
Days 3-7: Continue this process of discarding half the starter and feeding it with equal parts flour and water. By day 7, your starter should be bubbly and double in size within 4-6 hours of feeding. It is now ready to use!
Mixing the Dough
Now that your spelt sourdough starter is ready, it’s time to mix your dough!
Step-by-Step Dough Mixing
In a large mixing bowl, combine 500 grams of spelt flour and 400 grams of water. Mix until no dry flour remains. This is called the autolyse process, which helps to hydrate the flour and enzymes to develop gluten.
Let the mixture rest for about 30 minutes. This rest allows the flour to absorb water thoroughly, improving dough texture.
After resting, add 100 grams of your active sourdough starter and 10 grams of salt. Mix until well combined.
Kneading Techniques
Unlike traditional wheat dough, spelt dough is softer due to its higher water absorption. Therefore, it requires a gentler approach.
Using the Stretch and Fold Technique
To knead the spelt dough, use the gentle stretch and fold technique. In the bowl, lift one side of the dough and fold it over the center. Rotate the bowl 90 degrees and repeat until you’ve come full circle.
Repeat this process every 30 minutes for 2 to 3 hours during the bulk fermentation phase. The dough should become smoother and more elastic after each stretch and fold.
Bulk Fermentation: The Waiting Game
After kneading, it’s time for the dough to rise during the bulk fermentation phase.
Tips for Effective Bulk Fermentation
- Warm environment: Ideally, keep your dough in a warm spot, around 75°F to 80°F (24°C to 27°C), to encourage fermentation.
- Duration: Bulk fermentation usually takes 4 to 6 hours, depending on your room temperature and the strength of your starter. The dough should double in size and appear bubbly.
Shaping Your Dough
Once bulk fermentation is complete, it’s time to shape the dough into loaves.
How to Shape Spelt Sourdough
Lightly flour your work surface and gently turn the dough out onto it. Be careful not to deflate it too much.
Using a bench scraper, divide the dough into two sections (or more if you prefer smaller loaves).
Pre-shape each portion into a rough round. Allow them to rest for about 20-30 minutes.
After resting, perform the final shaping. For a round loaf, use the cupping method where you gently stretch the dough and fold it inward, creating surface tension.
Final Proofing: Ready for the Oven
After shaping, it’s essential to allow your dough to proof properly.
Where to Proof Your Dough
Place your shaped loaves in well-floured proofing baskets (banneton) or bowls lined with a floured kitchen towel.
Cover them with a damp cloth to retain moisture and let them proof for 1 to 3 hours at room temperature, or overnight in the refrigerator (cold fermentation).
Preheating the Oven
About 30 minutes before baking, preheat your oven to 450°F (232°C). If you’re using a Dutch oven, place it inside the oven to preheat as well.
Baking Your Spelt Sourdough Bread
Now comes the most exciting part: baking the bread!
Baking Steps
Carefully remove the preheated Dutch oven from the oven. Gently turn your loaf out onto parchment paper or directly into the hot Dutch oven.
Score the top of the dough with a sharp knife or razor blade to help control how the loaf expands in the oven.
Cover the pot with the lid and bake for 30 minutes. This creates steam, which is crucial for achieving a crispy crust.
After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Cooling Your Bread
Once baked, allow your spelt sourdough to cool on a wire rack for at least 1 hour before slicing. This cooling period helps to finish the cooking process and improves the bread’s texture.
Troubleshooting Common Issues
Even experienced bakers face challenges. Here are some common issues you might encounter when making spelt sourdough bread and how to address them:
Dough Not Rising
- Check the activity of your sourdough starter. It should be bubbly and double in size after feeding. If it’s not, it may need more time or a warmer environment.
Dense Bread
- Ensure that you are allowing enough bulk fermentation. Under-fermenting can lead to denser loaves, as the dough hasn’t developed enough structure.
Storing Your Sourdough Bread
Once your spelt sourdough bread has cooled, store it correctly to maintain freshness.
Storage Options
- Room temperature: Store the bread in a bread bag or wrapped in a cloth. It should remain fresh for 2-3 days.
- Freezing: For longer storage, slice the bread and place it in a freezer-safe bag. It can be frozen for up to 3 months.
Conclusion: Enjoy Your Homemade Spelt Sourdough Bread
Making spelt sourdough bread from scratch is a rewarding and delicious experience. With practice, patience, and the right techniques, you can create beautiful loaves that not only taste great but also nourish your body. So gather your ingredients, roll up your sleeves, and get baking! Your kitchen awaits the delightful aroma of your homemade spelt sourdough bread. Enjoy the process, share with loved ones, and savor the fruits of your labor. Happy baking!
What is spelt flour and how does it differ from regular wheat flour?
Spelt flour is derived from an ancient grain called spelt, which is closely related to wheat. It contains gluten but is often easier to digest due to its unique gluten structure. Compared to regular wheat flour, spelt flour has a slightly nuttier flavor and a higher protein content, which can give baked goods a richer taste and texture.
Additionally, spelt is considered a whole grain when the bran, germ, and endosperm are included, offering more nutrients and fiber than refined white flour. Many bakers find that spelt flour imparts a distinct depth of flavor to sourdough bread, making it a popular choice for artisanal baking.
Can I use spelt flour in traditional sourdough bread recipes?
Yes, you can use spelt flour in traditional sourdough bread recipes, but you may need to make some adjustments. Spelt flour absorbs water differently compared to regular wheat flour, often requiring less hydration. If you’re converting a traditional recipe, it’s advisable to start with around 10-15% less water and adjust based on the dough’s consistency.
Also, because spelt gluten is more fragile, over-kneading can result in a denser loaf. It’s recommended to use gentle mixing and shaping techniques to maintain the bread’s light texture. Be prepared for a slightly different texture and flavor profile when using spelt flour, which many bakers appreciate.
How do I create a spelt sourdough starter?
Creating a spelt sourdough starter is similar to making one with regular flour. Start with equal parts of spelt flour and water mixed together in a clean jar. For example, you could combine 100 grams of spelt flour with 100 grams of water. Stir the mixture well, cover it loosely with a lid or a cloth, and let it sit at room temperature for 24 hours.
After the initial 24 hours, feed your starter every 24 hours by discarding half of the mixture and adding in equal amounts of spelt flour and water (e.g., 50 grams each). Within a week or so, you should see bubbles forming, and the starter should have a pleasant sour aroma, indicating that it is active and ready for baking.
What are the benefits of using spelt sourdough bread?
Spelt sourdough bread offers several benefits. The fermentation process used in sourdough baking helps to break down some of the gluten and phytic acid present in spelt, making it easier to digest compared to conventional bread. Many people with mild sensitivities to wheat find they can tolerate spelt sourdough better.
Furthermore, the fermentation process enhances the bread’s flavor, giving it a deliciously complex taste. Spelt is also nutrient-rich, providing a good source of protein, vitamins, and minerals, which contributes to a healthier diet. The low glycemic index of spelt sourdough bread can also help to stabilize blood sugar levels.
What is the ideal hydration percentage for spelt sourdough bread?
The ideal hydration percentage for spelt sourdough bread typically ranges between 70% to 80%. This means that for every 100 grams of spelt flour, you would use 70 to 80 grams of water. The exact hydration can vary depending on the specific type of spelt flour you are using, as different brands and types (like white spelt or whole grain) absorb water differently.
It’s important to adjust the hydration based on the dough’s feel and workability. A higher hydration dough can produce a more open crumb, but it may also be trickier to handle. Start with lower hydration and gradually increase it until you find the right balance for your baking style.
How long should I allow my spelt sourdough to proof?
The proofing time for spelt sourdough can vary based on multiple factors such as room temperature, the strength of your starter, and the specific recipe you’re following. Generally, the bulk fermentation can take anywhere from 3 to 6 hours at room temperature. Look for the dough to double in size and show bubbles on the surface.
After shaping the dough, the second proof (or final rise) typically lasts 1 to 3 hours, depending on how active your starter is and the temperature of your kitchen. You can also opt for a cold proof in the refrigerator for added flavor development, which can range from 12 to 24 hours. Always keep an eye on the dough rather than strictly adhering to time, ensuring it’s risen to your desired level.
How should I store spelt sourdough bread after baking?
To store spelt sourdough bread properly after baking, it’s best to let it cool completely on a wire rack. This prevents moisture from building up and creating a soggy crust. Once thoroughly cooled, you can wrap the bread in a clean kitchen towel to allow it to breathe while preserving its texture.
If you plan to keep the bread longer than a few days, consider freezing it. Slice the bread before freezing and place the slices in an airtight bag or container. This way, you can easily take out single portions without needing to thaw the entire loaf, helping to maintain freshness and flavor. Refrigerating bread is not recommended, as it can hasten staleness.