Spelt Sourdough Artisan Bread with Fresh Milled Flour

an overhead shot of a loaf of spelt sourdough artisan bread with half of it sliced to show crumb.

5 from 3 votes

Spelt Sourdough Artisan Bread with Fresh Milled Flour

This spelt sourdough artisan bread has a deep nutty flour and that signature tang from the sourdough starter. Made with 100% fresh milled flour, it is also incredibly nutritious!

Course Bread

Cuisine American

Keyword Freshly Milled Flour, sourdough artisan bread, Sourdough Bread, Sourdough Starter, Spelt, Spelt Flour, whole grain flour

Prep Time 5

Cook Time 35

Servings servings

Calories 154kcal

Author Mary Rose

Ingredients

500 grams Whole Grain Spelt Flour
400 grams Filtered Water
100 grams Sourdough Starter
11 grams Salt

Instructions

First, mill your wheat berries on a fine setting of your grain mill.
In a large bowl, add the water and the sourdough starter.
Mix well until the mixture appears milky.
Add the fresh milled flour and salt.
Mix until there are no dry bits of flour remaining.
Cover with plastic wrap or a damp tea towel and let rest for 30 minutes to an hour.
After resting, start a series of stretch and folds.
Lift up on one corner of the dough and fold it over the center of the dough.
Turn the bowl a quarter turn and continue all the way around the bowl. Cover and let rest 15-30 minutes.
Aim to do 5-6 sets of stretch and folds.
Each time, the dough will lift up higher as it builds gluten.
After the last set of stretch and folds, cover and let the dough continue to ferment on the counter for an additional 3-6 hours depending on the strength of your starter.
Next, turn the dough onto a lightly floured work surface.
Much like a set of stretch and folds, lift up the corners of the dough and fold them on the center of the dough all the way around.
Turn the dough over and drag it against the counter top to build surface tension. Drag the dough like this 3-4 times.
Generously flour a banneton basket with either rice flour or regular flour.
Place the dough in the basket SEAM SIDE UP.
Pinch the seams closed.
Cover the basket with plastic wrap and place in the fridge until the next morning.
The next day when you are ready to bake the bread, place a dutch oven or oval roasting pan with a lid in the oven and preheat to 450 degrees F.
Once preheated, remove the dough from the fridge and turn it over onto a piece of parchment paper.
Using a razor blade or sharp knife, slash the top of the dough.
Carefully remove the hot baking vessel from the oven and remove the lid.
Lower the dough on the parchment paper into the vessel and replace the lid.
Return to the oven and let bake 20 minutes with the lid on.
Remove the lid.
Bake an additional 15 minutes with the lid off until deeply golden brown.
The internal temperature should be 195-205 degrees F.
Place the bread on a cooling rack to cool completely before slicing.

Notes

Store cooled bread in a plastic bag on the counter for 3-4 days.

Freeze the bread in a freezer safe bag for up to 3 months.

Nutrition