Whole Spelt Sourdough Boule

This is my favorite bread recipe. I try to make a sourdough loaf weekly. We can’t eat it before it gets dry so I slice it and then use the parchment from baking it to separate the pieces and then place in a ziplock bag and freeze it. We take out one slice at a time to eat as toast or as an open face sandwich or as a side for a meal. This recipe is from my favorite flour source, Breadtopia.com.

Ingredients

• 530 grams (about 5 cups) whole spelt flour
• 350 grams (about 1 ½ cup) water
• 10 grams (about 1 ½ teaspoon) sea salt
• 3 generous tablespoons honey (or about 65-70 grams)
• ¼ cup sourdough starter

Directions

Add warm water (non-chlorinated) to mixing bowl (or a tall sided clear container like this), mix in honey, add ¼ cup sourdough starter and mix.

Add flour and salt, mix until a shaggy dough forms.

Cover bowl or vessel with plastic wrap or dish towel.

Let rest for 1 hour.

Dust hands with flour and do 3-4 stretch and folds in 15-30 minute intervals. 

Let sit in draft free, room temperature place overnight or about 8-12 hours depending on the temperature in your house. Mine takes about 8 hours in the summer, 10 in the fall, and 12 in the winter. It takes a little less time in warmer months and more in cooler months.

Dust hands with flour and turn dough onto floured surface, do folds (fold each side up and pinch top), place in proofing bowl that is lightly floured or a lightly flour dusted sackcloth inside a bowl that is shaped appropriately for your baking vessel.

Let sit 1 to 1 1/2 hours or refrigerate for up to 24 hours. I have found that this rises best when it is not refrigerated at all, but if you need to use your refrigerator, be sure to let it warm up for better results.

Flip dough onto a piece of parchment and place in a dutch oven, and score the bread.

Preheat oven to 450 degrees.

Bake 35 minutes with the lid on, 10 minutes with the lid off. 

Let sit until cool before slicing.