How to Make Spelt Sourdough | 50% Whole Grain Spelt

Delicious and nutritious 😎

Recipe:
135 g bread flour
135 g spelt flour
204 ml water
6 g salt
60 g active starter (100% hydration, fed 50% spelt flour and 50% bread flour)

Bulk fermented 5 hours at 76ºF
Final proofed 2 hours at 76ºF
Baked 18 mins at 450°F with steam + 12 mins 410°F without steam

Specs:
50% bread flour
50% spelt flour
78% hydration
2% salt
20% starter inoculation

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[johnlongman]

Thanks Natty for such an excellent straight forward video. Also your insights into spelt dough handling I haven’t seen anywhere before. Your advice on comparing a 2 hour final ferment with the 12 hour cold ferment also much appreciated. Finally your oven technique very nice to see as well. One of the best I’ve seen on YouTube.
I’m 4 years into steady sourdough baking. Again thanks so much. I’ve subscribed.

[yadam.]

Thanks alot for making this VDO! I live in Germany and people like bread with spelt and rye, I have been struggling with a usual Sourdough bread recipe when I substitute or add more %of spelt into it. Now my 50%spelt dough is during the bulk ferment and looking very good. I hope you will have more VDO about sourdough baking, Natty! ❤

[knarika.]

I love this recipe! Thanks for being so informative yet to the point. My spelt flour sourdough is always wonky and thanks to you I understood why 😁 can't wait to bake one tomorrow using your recipe 🙌

Update: my best bread ever! Follow your recipe step by step and tripled the ingredients and made 2 big loads. My kitchen smells like heaven and I'm so grateful for your recipe ❤️❤️❤️

[veronikakreckova]

finally some good recipe with whole grain spelt! thank you

[meisinyeow]

Thank you for this simple & well illustrated recipe. I have worked with spelt flour occasionally but your method produces the best results!

[manju]

I love this bread! Thank you so much for the clear recipe. It turned out so good I baked another loaf for a friend. 💜

[omaimaali]

Beautiful loaf with ears and everything. Thanks and thank you for the information regarding not putting it in the fridge to reduce sourness; I don’t like my bread to be so sour. I’ll try it this time without the long fridge ferment.

[yoavcohen]

I think this is the most underrated video I came across in this app

[tommyariel]

Beautiful loaf and thank you for the clear tutorial.

[omricasspi]

Amazing video, thank you very much!!!:) Please make more varietions of bread making

[soniapetersen]

Will try this for sure. Thank you for tutorial❤️

[Cfb]

Nice job! What a lovely looking loaf you made! I'm brand new to bread baking. Any advice on adapting this recipe to rolls? (I'm thinking German style rolls (aka. 'brotchen') where the rolls are baked far apart from each other and remain separate throughout the baking process. Would I need to make any changes to the baking time and temp?

[HomemadewithFatima]

Your bread looks delicious! Spelt is one of my favorite flours.

[lindawilson]

My oven is gas and it vents steam so I bake, in a covered vessel normally or a bread pan inside a large covered pan. What changes would you make, what % would you proof this.?

[SantiagoGarcia-wjkt]

Dear Baddie, great video! Is it possible to make a 100% whole grain spelt bread? Shoud I follow the same recipe or do I need to change the proportions of this video? Thank you very much. Grettings from Spain.

[nini-vlks]

Nice! do you pour room temp water into the heated roasting pan to create steam? do you bake it with oven fan on?

[Midwestyorkie]

Mine stayed extra wet dough and came out flat. I’m going to try it anyway I hope it’s still good.

[elpithalemos]

It looks delicious, I would like to ask if I can add any seeds into the dough

[EranM]

Hello Baddie. Your loaf is PRO level.. Can you please add if theres "WHOLE" or only "WHITE" flour in the process, and protein content of each flour ? Thank you!

[OhadAfriat]

amazing recipe, I loved it. by the way did u cover after the 3rd coil? and how long did you let it sit after the 3rd coil?