Spelt Sourdough Bread is an easy overnight recipe that tastes nutty and a little sweet. Fresh rosemary adds a smooth herb flavor. This spelt bread recipe has a crusty exterior and a soft tender center. Exactly what you look for in artisan bread.
Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Don't skip this step!
Stretch and fold the dough into the bowl several times for about a minute. I just pull the outside to the center as I turn the bowl. Place the dough into a large bowl or clear container and let it rise until doubled, approximately 6 hours.
Dust your counter with flour. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule. Place the dough into a prepared bowl or banneton seam-side up.
Cover and put the shaped dough in the refrigerator overnight.
When ready to bake, remove the dough from the refrigerator while the oven preheats.
Preheat the oven to 240/250C (I preheat to 475°F and place my lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot but I find I don't get the same golden color when I do that.
Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the *parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
Immediately remove the bread from the pot and place it on a cooling rack. Let it cool completely before slicing. Warm bread is more difficult to slice but, sometimes you just got to have that slice of warm bread!
*Start with 375g of water but if the dough is too dry add up to an additional 10g.*Parchment paper has a heat rating. Make sure what you're using is rated for this hot of an oven. If it isn't, it can catch fire in the oven.
If you need assistance getting your shaped dough into a hot pot, I've deveoped a technique that may help. You can see the video here.
Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.