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Spelt sourdough sandwich loaf fresh from the oven, golden crust

SPELT SOURDOUGH 1 LOAF with NO MIXER

Spelt Sourdough Recipe for ONE loaf of bread and requires no mixer. You can do this all by hand.
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Course: Bread
Ingredients Method

Ingredients
  

  • 360 g fresh milled spelt flour (3 cups)
  • 295 g water, filtered room temperature (1 1/4 cups)
  • 21 g honey (1 tablespoon)
  • 75 g starter, active and bubbly (1/3 cup)
  • 5 g salt (1 tsp)

Method
 

  1. Feed starter: Use an active, bubbly starter (fed 4–8 hours before mixing)
    Mix dough: Stir together water, honey, and starter. Add spelt flour and mix just until combined. Rest 30 minutes.
    Add salt: Mix in salt, then perform 4 sets of stretch & folds every 30 minutes (2 hours total).
    Bulk ferment: Cover and let rise 50% (about 1 hour at 75–78°F or 2 hours at 73°F).
    Shape & proof: Gently shape, place in a parchment-lined cast iron loaf pan, cover, and proof until the dough rises just above the rim.
    Bake: Bake covered at 425°F for 15 minutes, then 375°F for 30 minutes.
    Done: Bread is ready when the internal temperature reaches 200–205°F