Sourdough Country Loaf with Spelt
A rustic, open-crumb country loaf with a mix of bread and spelt flours for a nutty, earthy flavor. The perfect everyday sourdough.
Servings 1 loaf
Calories 1935kcal
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
Calories: 1935kcal | Carbohydrates: 383g | Protein: 64g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3906mg | Potassium: 401mg | Fiber: 24g | Sugar: 1g | Vitamin A: 8IU | Calcium: 73mg | Iron: 8mg
