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Spelt Sourdough Bread

5 from 1 vote
Soft, tender spelt sourdough bread with a thin, crispy crust. Easy enough for beginners, this loaf stays moist, thanks to a simple bread scald. Perfect for butter, jam, or soup!
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Two halves of a cut spelt sourdough loaf, resting bottom to bottom on crinkled parchment paper, showing the even crumb.
Prep Time:10 minutes
Cook Time:40 minutes
Bulk Rest and Proofing Time:10 hours
Total Time:10 hours 50 minutes
Servings:14 slices
Calories:132kcal
Equipment
Ingredients

Scald Ingredients

Dough Ingredients

  • 100 g stale bread scald
  • 215-225 g water
  • 10 g salt
  • 100 g sourdough starter - active and bubbly
  • 475 g white spelt flour
Instructions

Prepare the Scald

  • Combine stale bread crumbs/chunks with boiling water in a small bowl. Cover and let cool. Blend larger pieces into a thick paste if needed.

Pre-Mix

  • In a bowl, mix water, salt, 100g scald, and sourdough starter. Add Spelt flour and combine into a shaggy dough. Cover and rest 30 minutes.

Stretch & Folds

  • Wet hands and fold dough over itself, rotating ¼ turn each time. Repeat 3-6 sets, resting 20-30 minutes between sets. Bulk ferment 6-8 hours at room temperature after the final fold (check your dough, not the clock).

Shape & Proof

  • Flour a banneton or towel-lined bowl. Shape dough into a rectangle. Fold in top and bottom thirds, then both sides in, and flip seam side down. Pull it towards you to build surface tension and place in banneton, seam side up.
  • Cover and proof at room temperature for 30-90 minutes (or in the fridge for up to 12 hours).

Score & Bake

  • Preheat oven to 250°C (480-500°F) with Dutch oven inside for 30 minutes. Invert the dough onto a piece of baking paper, score, and place in the preheated Dutch oven. Drop temperature to 210°C (410-420°F) and bake covered 20 minutes. Remove the lid and bake uncovered for another 20 minutes, until golden.
  • Cool at least 1 hour before slicing.
Notes
  1. Bread scald: New to scalds? See my Stale Bread Scald Guide for the whole process.
  2. Need visuals? Step-by-step shaping images are in my Whole Grain Soft Wheat Sourdough Bread recipe.
  3. Tight dough? Wait until the first stretch & fold, then add 5g water at a time if needed.
  4. Stretch test: Dough should stretch easily but not be wet. Add a little water if it resists.
  5. Big bubbles? Gently poke them with your fingers or the tip of a scraper before shaping.
  6. Timing tip: Watch the dough, not the clock. Starter strength and temperature change fermentation speed.
  7. Extra crisp crust: Open the oven door for the last 5 minutes to release steam if needed.
  8. Switch it up: Add seeds, swap in whole-grain flour, or try a different scald. See the Variations section for full instructions.
Author: Sarah | Grains & Greens Kitchen
Serving: 54g | Calories: 132kcal | Carbohydrates: 28g | Protein: 5g | Fat: 0.5g
Tried this recipe?Let me know how it turned out!