🍞 Sourdough Country Loaf with Spelt
Part of our Sourdough Starter Series
If your kitchen smells like a warm hug, it probably means Betty’s been up to something again. This sourdough country loaf with spelt is the kind of bread that makes you pause mid-slice, admire your handiwork, and whisper a quiet “wow.”
The crust bakes up deep golden and crackly, the kind that sings as it cools on the rack. Inside, the crumb is soft, open, and full of character. Every bite has that cozy chew we crave in country loaves, balanced with just the right hint of tang from Betty.
The real star here is the spelt flour because it adds a gentle nuttiness and a touch of natural sweetness that make the loaf feel both wholesome and elegant. Spelt’s lower gluten keeps the crumb tender and the dough supple, perfect for that beautiful, lacy texture without wrestling a super-wet dough.
If you’ve been following along with our Sourdough Starter Series, this loaf might feel like a milestone. Remember when Betty was just a bubbly jar on day three? Look at her now: raising loaves that would make any bakery proud.
I call this one our “everyday fancy” bread since it’s humble enough for morning toast with butter, yet special enough for dinner with friends. Tear off a piece beside a bowl of soup and you’ll see what I mean, simple comfort that somehow feels a little bit fancy.
Why You’ll Love This Country Loaf
Spelt pairs beautifully with honey, olive oil, or a sprinkle of flaky salt. It’s also forgiving to work with, so even if you’re newer to shaping, you’ll end up with a loaf that looks and tastes amazing.
If you’ve tried my High Hydration Sourdough Bread (the one with the dramatic holes!), you’ll notice this country loaf behaves a bit differently.
It’s sturdier and easier to handle, giving you a consistent rise and gorgeous oven spring without juggling a super-wet dough. Think of it as the dependable cousin who still shows off a little at family gatherings.
And when you pull it out—golden, proud, and singing its little crackly tune—it feels like magic. Or maybe just Betty’s way of saying, “Look how far we’ve come.”
Tools You’ll Need
- Digital scale
- Mixing bowl (medium/large)
- Bench scraper
- Banneton (or bowl + floured towel)
- Lame or sharp blade for scoring
- Dutch oven with lid
- Cooling rack
Why Spelt Works Here
Flavor: Nutty, gently sweet, and aromatic.
Texture: Lower gluten = more extensibility → open, tender crumb.
Balance: Mixed with bread flour for structure, so you get lift + lace without extra-high hydration.
Variations
- Hearty Swap spelt for whole wheat for a bigger flavor.
- Seedy Fold in toasted sunflower, sesame, or pumpkin seeds.
- Savory. Add roasted garlic, herbs, or cracked pepper.
- Soft Crust Brush with melted butter right after baking.
Serving Ideas
- Toast + butter + honey (breakfast bliss).
- Avocado toast with soft-boiled egg + chili flakes.
- Grilled cheese or BLTs on thick slices.
- Cube leftovers for rustic croutons or strata.
Suggested Baking Timeline (20–24 hours)
| Time | Step | Notes |
|---|---|---|
| 8:00 AM | Feed Betty | The starter should be bubbly and active. |
| 12:00 PM | Autolyse | Mix flours and water, then rest for 1 hour. |
| 1:00 PM | Add starter + salt | Mix until fully incorporated. |
| 1:00–5:00 PM | Bulk ferment | 3–4 h @ ~75 °F; 3 coil folds in first 2 h. |
| 5:30 PM | Pre-shape → bench rest | Rest 20 minutes. |
| 6:00 PM | Final shape | Shape, place in a floured banneton. |
| 6:05 PM | Cold proof | Refrigerate 12–16 hours. |
| Next Day 8:00 AM | Bake | 475 °F – 20 min covered + 25 min uncovered. |
| 9:00 AM | Cool completely | Wait before slicing for the best crumb. |
Troubleshooting
- Dense crumb: Likely under-proofed—extend bulk fermentation.
- Flat loaf: Slight over-proof or loose shaping—build more surface tension.
- Gummy interior: Underbaked—keep uncovered 5–10 minutes longer.
- Tight crumb: Dough too cold or over-handled—let it relax; proof at a warmer temperature.
Storage & Freezing
Room temp: Paper bag or bread box up to 2 days (avoid plastic—it softens the crust).
Freeze: Slice, wrap tightly, and freeze up to 2 months.
Refresh: From frozen, 350°F for ~10 minutes revives the crust beautifully.
Recipe card with ingredients & method appears below. 💗
Sourdough Country Loaf with Spelt
Ingredients
- 100 g active sourdough starter 100 % hydration
- 350 g water room temp
- 400 g bread flour
- 100 g whole-spelt flour
- 10 g salt
Instructions
- Autolyse: Mix flours + 320 g water until no dry bits remain. Rest 1 h.
- Add starter & salt: Add starter and remaining water (30 g), mix well.
- Bulk fermentation: 3–4 h at 75 °F (24 °C), performing 3 coil folds in first 2 h.
- Pre-shape & bench rest: Shape lightly and rest 20 min. Final shape: Form boule or batard, place in floured banneton.
- Cold proof: Cover and refrigerate 12–16 h.
- Bake: Preheat Dutch oven to 475 °F (245 °C). Score loaf, bake 20 min covered + 25 min uncovered until deep golden.
- Cool completely before slicing.
Notes
- Replace spelt with whole wheat if unavailable.
- To freeze, cool completely and wrap tightly; reheat in a 350 °F oven 10 min.
Nutrition
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