Easy 100% spelt sourdough boule made with fresh milled flour
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Overnight Spelt Sourdough Boule with Fresh Milled Flour

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Overnight Sourdough Bread Boule
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Overnight Spelt Sourdough Boule with Fresh Milled Flour

If you have been wanting to bake a spelt sourdough boule but felt like it was too complicated, I promise you this recipe is going to change everything. This is one of the most beginner-friendly sourdough recipes you will ever try, and it uses just four simple ingredients. We are talking fresh milled spelt flour, a bubbly sourdough starter, water, and salt. That is it!

I have made this loaf so many times in my own kitchen here in the South, and it never gets old. The crust crackles, the crumb is soft and chewy, and the flavor from the ancient grain spelt is something store-bought bread just cannot touch. Let me walk you through exactly how to do it.

Why You Will Love This Spelt Sourdough Boule

  • Easy and forgiving for beginners
  • Made with 100% whole spelt flour, freshly milled for maximum nutrition
  • No commercial yeast needed
  • Just 4 ingredients
  • Flexible timing: start at 5pm and bake the next morning
  • Small batch: makes one beautiful boule

What Is a Sourdough Boule?

A boule is simply a round, freeform sourdough loaf. Unlike a sandwich loaf baked in a pan, a boule is shaped by hand into a ball and baked in a Dutch oven. The result is a gorgeous, rustic round loaf with a crispy crust and an open, airy crumb. It is the classic sourdough shape and honestly one of the most satisfying things you can pull out of an oven.

Why Spelt? Why Fresh Milled?

Spelt is an ancient grain that has been around for thousands of years. It is easier to digest than modern wheat for many people, and it has a naturally nutty, slightly sweet flavor that makes the most incredible bread. When you mill your own spelt berries fresh right before baking, you keep all the nutrients, oils, and flavor intact that are normally lost in commercial flour processing. The difference in taste is genuinely remarkable.

If you do not have a grain mill yet, do not worry. You can use store-bought whole spelt flour as well and still get a delicious result.

Ingredients for 1 Spelt Sourdough Boule

  • 500g whole spelt flour (about 4 1/4 cups, or mill from 2 3/4 cups of spelt wheat berries)
  • 100g active sourdough starter (about 1/2 cup)
  • 350g to 400g water (about 1 3/4 cups; I use 375g and I live in the South where humidity is a factor)
  • 12g salt (about 2 teaspoons)

Tip: If you live in a drier climate, start closer to 400g of water. In the humid South, 375g works perfectly for me.

Watch me make this on my FRESH FLOUR LIVING YouTube Channel.
Overnight Sourdough Easy with Fresh Flour Living

Equipment You’ll Need

overnight sourdough boule

How to Make an Easy Spelt Sourdough Boule Step by Step

Step 1: Mix and Autolyse (1 Hour)

Combine your spelt flour, sourdough starter, and water in a large bowl. Mix until no dry flour remains. Cover the bowl and let it rest for 1 hour.

This resting period is called the autolyse. It allows the flour to fully absorb the water, which makes your dough more extensible and easier to work with. Do not skip this step! It makes a big difference in the final texture of your loaf.
Step 2: Stretch and Folds with Salt (Over 2 Hours)

After the autolyse, add your salt and work it into the dough. Then cover and rest for 30 minutes. Repeat this stretch and fold process every 30 minutes over a total of 2 hours (4 rounds total).

To do a stretch and fold: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides. This process builds gluten strength, gives you a better rise, and equalizes the temperature throughout the dough. It is easy and almost meditative once you get the hang of it.

Step 3: Shape and Cold Ferment Overnight

After your final stretch and fold, turn the dough out onto a clean surface and shape it into a ball. Place it seam-side up into a banneton (proofing basket) that has been dusted with rice flour. Rice flour is key here because it will not absorb into the dough and keeps it from sticking.

Cover your banneton and place it in the refrigerator overnight, anywhere from 8 hours up to 36 hours. The cold fermentation is where all that deep, complex flavor develops.

Example timing: Start mixing at 5pm, finish your stretch and folds by 7pm, shape and put in the fridge by 8pm, and bake the next morning at 11am. Fresh bread for lunch!

Step 4: Preheat Your Oven and Dutch Oven

When you are ready to bake, place your Dutch oven (with the lid on) inside your oven and preheat to 450 degrees Fahrenheit. Let it preheat for at least 30 to 45 minutes so the Dutch oven is scorching hot. This is the secret to that incredible oven spring and crackly crust.

Step 5: Score the Dough

Turn your cold dough out onto a sheet of parchment paper. Using a sharp bread lame or razor blade, score the top of the dough with one confident slash (or get creative with a pattern). Scoring allows the bread to expand properly in the oven and gives you that beautiful, bakery-style look.

Step 6: Bake for 45 Minutes

Carefully lift the parchment paper and lower the dough into your hot Dutch oven. Put the lid on and bake at 450 degrees for 45 minutes with the lid on. The steam trapped inside the Dutch oven creates the perfect environment for the crust to develop.

Optional: Remove the lid for the last 10 to 15 minutes if you want an even deeper, darker crust.

Step 7: Cool on a Wire Rack

This is the hardest part! Remove your boule from the Dutch oven and place it on a wire rack to cool for at least 1 hour before slicing. Cutting into it too soon will give you a gummy crumb. I know it smells amazing, but patience pays off here! My secret is I rub room temperature salted butter all over the top to give a TO DIE FOR CRUST! This is what is going to make your sourdough bread different from everyone else’s.

Tips for the Best Spelt Sourdough Boule

  • Use rice flour in your banneton, not regular flour, to prevent sticking
  • Mill your spelt berries fresh right before mixing for the best flavor and nutrition
  • Your starter should be active and bubbly before you use it
  • The colder your refrigerator, the longer you can cold ferment (up to 36 hours)
  • Score with confidence using a very sharp blade for the best bloom

sourdough bread sliced
Frequently Asked Questions

Can I make this without a grain mill?

Yes! You can use store-bought whole spelt flour. The flavor will be slightly different but still delicious. Look for whole grain spelt flour at your local health food store or online.

Can I use a loaf pan instead of a Dutch oven?

For a boule shape you really do need a Dutch oven to trap the steam. If you want a sandwich loaf, check out my spelt sourdough sandwich bread recipe!

Why did my spelt sourdough come out dense?

Spelt has a more delicate gluten structure than modern wheat, so it can collapse if overworked. Be gentle with your stretch and folds, and make sure your starter is very active before you begin.

How do I store my sourdough boule?

Store your baked boule at room temperature wrapped in a clean kitchen towel or in a paper bag for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months.

Ready to Bake?

This easy spelt sourdough boule is one of those recipes that will make you feel like a real artisan baker, and I genuinely believe anyone can do it. The process is simple, the ingredients are minimal, and the result is absolutely stunning.

If you bake this loaf, I would love to see it! Drop a comment below or tag me on social media. 🌾 Fresh milled flour baking made simple: cookies, breads, and real food recipes using einkorn, spelt, kamut, and more:
 https://freshflourliving.substack.com

Happy baking! Ashley 💛

New recipes every week ✨

P.S. Take a look at some of my other Baked Creations:

To DIE for Einkorn Brownies: https://freshflourliving.com/fresh-milled-einkorn-brownies

Ancient Einkorn Sourdough Bread: https://freshflourliving.com/ancient-einkorn-sourdough-bread

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Thanks for baking along with me!
Overnight Sourdough Bread Boule
Ashley

Overnight Spelt Sourdough Boule

Super Easy Overnight Sourdough Spelt Bread. The Easiest Artisinal Bread You'll Ever Make!
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Servings: 1 Boule
Ingredients Method

Ingredients
  

  • 500 g Spelt Flour (4 1/2 cups) (Fresh Milled preferred)
  • 100 g Starter (1/2 Cup)
  • 375 g water (warm and filtered) (1 3/4 cup)
  • 12 g salt 2 tsp

Method
 

  1. 1. Mix spelt, starter, water together and cover for 1 hour (autolyse – allows flour to soak up water so it can be a hydrated dough)
    2. Stretch and fold; add salt with the first stretch and fold and cover for 30 minutes – do this over 2 hours. (helps give you a bigger rise and equalizes the temp throughout the dough)
    3. Shape dough into a ball and put in a rice-floured cloth banneton. Cover and put in the fridge overnight. Up to 36 hours.
    4. Preheat to 450 degrees with a Dutch oven.
    5. Place dough on Parchment paper and SCORE
    6. Bake 45 minutes with lid on.
    7. Place on wire rack to cool.
    Store in a Beeswax Bread Bag.
    Happy Baking ~ Ashley | Fresh Flour Living 💛🍞

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