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Spelt sourdough bread on cooling rack

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Ingredients Method

Ingredients
  

  • 500 g Spelt Flour 4 1/4 cup
  • 100 g Starter 1/2 cup
  • 375 g water 1 3/4 cup (warm, filtered)
  • 12 g salt 2 tsp

Method
 

  1. Mix spelt, starter, water together and cover for 1 hour
    2. Stretch and Folds - add salt - cover 30 minutes - do this over 2 hours
    3. Shape dough into a ball and give it turns to create tension, cover, and let rest for 2 hours.
    4. Preheat to 450°F 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.
    Happy Baking ~ Ashley | Fresh Flour Living
    Watch on Fresh Flour Living YouTube for more details!