If you’re looking for an artisan loaf with real character, this fresh-milled spelt sourdough is everything: a deep-brown, crunchy chewy crust, an airy interior full of gorgeous holes, and a mild, nutty flavor thanks to ancient grain spelt. It’s rustic baking at its best thoughtfully slow, wonderfully flavorful, and incredibly rewarding.
Tip: For best results, measure ingredients in grams
⏱ Time
- Prep: 20 mins
- Bake: 50 mins
- Total: 23 hrs 15 mins
- Yield: 2 loaves
🥣 Ingredients
Levain
- scant 1/4 cup (52g) ripe sourdough starter
- 1/4 cup (26g) King Arthur Golden Wheat Flour
- scant 1/4 cup (26g) King Arthur Unbleached Bread Flour
- 3 1/2 Tbsp (52g) water (use up to 90°F water in a cool kitchen)
Soaker
- scant 1 cup (172g) whole spelt berries
- scant 1 cup (215g) boiling water
Dough
- 4 cups (480g) all-purpose flour
- 1 1/3 cups (160g) bread flour
- 1/2 cup + scant 2 Tbsp (70g) whole wheat flour
- scant 2 cups (191g) spelt flour (freshly milled preferred)
- 2 1/4 cups (507g) water*
- 4 tsp salt
👩🍳 Instructions
1. Build the Levain (3 to 3½ hrs)
Mix starter, flours, and water. Cover and keep warm (76–80°F) until puffy and expanded.
2. Make the Soaker
Crack spelt berries (coarse, like grits). Pour boiling water over them, stir, cover, and let cool.
3. Mix the Dough
Combine all dough ingredients except remaining salt. Rest 3 hours while levain matures.
Aim for dough temp 78–80°F (use warmer water if needed).
4. Add Levain + Soaker
Add levain, soaker, remaining salt, and extra 2 Tbsp water. Knead 3–4 minutes until it gains strength. Rest 10 minutes; mix 3 more minutes.
5. Bulk Ferment (3 hrs)
Place in a tub. Perform one set of stretch & folds. If dough feels too slack, add a second set after 30 minutes.
Fermentation is done when the dough is bubbly, domed at the edges, and jiggly.
6. Divide & Pre-shape
Turn dough onto counter. Divide into two rounds. Rest 25 minutes.
7. Shape
Shape each round into a tight loaf. Place seam side up into floured proofing baskets. Cover and refrigerate 14–16 hours.
8. Bake
Preheat oven to 500°F with baking stone for 1 hour.
Turn loaves out smooth side up. Score with a single diagonal slash.
Steam the oven (cast-iron pan + boiling water works great).
Bake 20 minutes at 500°F → reduce to 450°F and bake another 20 mins.
Loaves should be deep golden brown; internal temp at least 210°F.
Cool 2–3 hours before slicing.
💡 Tips from Our Bakers
- Fresh-milled spelt absorbs more water than aged flour. If using store-bought spelt flour, withhold 1/4 cup water and add only as needed.
- Need a starter? Make one in 5–7 days, or purchase a fresh one for faster results.
- Parchment scorches above 450°F — trim excess or watch edges closely.
Quick Overview Table
| Category | Details |
|---|---|
| Recipe | Fresh-Milled Spelt Sourdough Bread |
| Author | Maurizio Leo |
| Rating | ⭐ 5.0 (6 reviews) |
| Prep Time | 20 minutes |
| Bake Time | 50 minutes |
| Total Time | 23 hrs 15 mins (includes overnight proof) |
| Yield | 2 artisan loaves |
| Key Features | Deep-brown crust, airy interior, mild spelt flavor |
FAQ
1. Do I have to use freshly milled spelt?
No — but freshly milled spelt absorbs more water. If using store-bought spelt flour, withhold 1/4 cup water and add only if needed.
2. Can I make this without a sourdough starter?
You’ll need an active starter for this recipe. If you’re starting from scratch, expect 5–7 days before it’s ready.
3. Why does this recipe take over 23 hours?
The long timeline includes an overnight cold proof, which improves flavor, structure, and oven spring.
4. Do I need a baking stone?
It helps with a crisp crust and strong rise, but a baking sheet will still work — just preheat well.
5. My parchment burns — is this normal?
Yes. Parchment chars above 450°F. Trim excess paper or monitor closely at high heat.
