NO KNEAD 50% SPELT SOURDOUGH

No Knead 50% Spelt Sourdough image

This 50% spelt sourdough bread has a soft nutty flavor and a lovely crispy crust. The method is no knead, and ideal for beginners and advanced bakers alike who are looking for a simple and healthy ancient wheat sourdough bread.

Provided by Melissa Johnson

Categories Recipes

Time 55m

Yield 12

Number Of Ingredients 5

Ingredients

220g whole grain spelt flour (1 2/3 cups)
220g bread flour (1 2/3 cups)
320-340g water
75g sourdough starter (1/4 cup)
9g salt (1 1/2 tsp)

Steps:

Thoroughly mix all of the ingredients in a bowl and, if possible, transfer the dough to a straight-walled container like this 2 qt. dough bucket. Mark the level on the container and let the dough rise until it is close to double in size. This was about seven hours for my starter strength and ambient temp.
Flour your countertop and scrape the dough out of the bucket. Using a bench knife or floured hands, fold the dough onto itself so all the outer surfaces are floured. Then flip the dough and pre-shape it into a ball.
Cover the dough with a bowl and let it rest about 20 minutes.
Flour the top of the dough ball, flip it onto the floured side using your bench knife, and form the dough into your final bread shape (boule, batard, oblong loaf). Shaping how-to videos can be found here.
Place your dough seam-side up in a proofing basket, stitching it tighter if it seems loose. Cover and let the basket sit at room temperature for 20-60 minutes (do the longer end of that range if your dough was less than doubled for the bulk fermentation).
Place your covered proofing basket in the refrigerator overnight (8-16 hours).
Preheat your oven to 500F for 30 minutes with your baking vessel inside.
Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
Bake at 500F for 20 minutes with the lid on.
If you're baking in cast iron, slide a baking sheet under the vessel, same shelf with direct contact at this point.
Lower the oven temperature to 450F, remove the lid, and bake for an additional 15 minutes or until the internal temperature of the bread is over 205°F.