Jan 1, 2014

Country Boule with Spelt and Sourdough

Country boule with spelt and sourdough

This country boule with spelt and sourdough has a wonderful sourdough flavor and aroma even though it contains a combination of 100% sourdough starter and a small amount of commercial yeast.

If you have an active starter, you can make this bread in just a few hours with very little hands on time. The trick is not to add too much flour. Try to keep the dough sticky but still workable.



If you haven't worked with spelt before, try substituting some of your bread flour (up to 25%) with spelt to see what you think. It definitely adds another dimension to the flavor of the dough and, I think, enhances the sourdough flavor. If you can't find spelt or don't want to add another ingredient to your pantry, you can substitute whole wheat.

Country Boule with Spelt and Sourdough

Ingredients

12.5 ounces active sourdough starter
9.75 ounces lukewarm (100-110 degrees F) water
1/2 tsp instant yeast
1 T sugar
4 ounces whole spelt flour (or whole wheat if you prefer)
12 to 13 ounces bread flour
1 1/2 tsp salt

Instructions

  1. Add the starter, water, yeast, sugar, and spelt to the bowl of a stand mixer and stir. 
  2. Add all but about 1/2 C of the bread flour. Add the salt and mix with a large spoon to moisten the flour. 
  3. Cover the bowl with plastic wrap and let it sit for about 15 minutes.
  4. Begin kneading with the dough hook. Add more flour by the tablespoon. The final dough should be fairly sticky so you probably won't need all of the flour. 
  5. Scrape the dough into an oiled bowl or dough rising bucket, cover, and allow to rise until doubled, 1 to 2 hours.
  6. Lightly flour or oil your work surface and gently scrape the dough out of the bowl/bucket. 
  7. Dust a brotform/banneton with flour, or line a 9 inch bowl with a non-terry dish towel and dust it with flour. 
  8. With wet hands and a wet dough scraper if you have one (keep a bowl of water nearby), shape the dough into boule by folding the sides under to create tension on the top of the dough. Here is a good video demonstration from Peter Reinhart
  9. Place the boule, seam side up, into the bowl/brotform, and cover with oiled plastic wrap. 
  10. Let rise for 45 to 90 minutes, until puffy. 
  11. Preheat the oven to 475 degrees F and prepare it for steam (see this post for instructions). Alternatively, you can bake the loaf in a preheated Dutch oven (see this post for instructions). 
  12. When the loaf is ready, turn it out onto a parchment lined peel and slash the top of the loaf with a sharp knife. Place it on the baking stone or in the hot Dutch oven, parchment and all. If you are baking on the stone, add the water to the steam pan and spray the oven with water. If you are baking in the Dutch oven, cover the loaf. Close the oven door and reduce the temperature to 425 degrees F. 
  13. Bake for 20 minutes, and remove the lid to the Dutch oven if you are using it. Bake for another 20 to 35 minutes more, until the bread reaches an internal temperature of 200 to 205 degrees F and is a deep golden brown. 
  14. Cool completely on a wire rack. 

28 comments:

  1. I MUST try baking with spelt. Another goal for my 2014 list. Your bread looks amazing, Karen. Happy New Year, my friend.

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    1. I think you might like it, Liz =) It's pretty tasty, kind of like durum.

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  2. Gorgeous loaf and now I've added using spelt to my to-do's for this year.

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  3. Karen, this bread looks fabulous! I've actually never tried making a sour dough starter. . adding that to my culinary bucket list for this year! Cheers and Happy New Year!!

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    1. I bought the dried starter from King Arthur Flour and followed their instructions. I've managed to keep mine alive for over 4 years with not a lot of effort. It's pretty forgiving!

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  4. You make me happy with your bread with Spelt and Sourdough. I celebrated the New Year with a bread pretty similar to yours.
    Happy New Year Karen.

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    1. Thanks Rossella. Whenever someone tells me I made them happy, they make me happy!

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  5. I've used spelt for brownies but haven't tried it in bread yet. Yours looks wonderful, Karen!

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    1. Now I'm going to have to try it in brownies!

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  6. I have got to get baking with spelt this year. I love your boule, Karen. Your bread is rustic, simple and sensational. Thank you for baking along with us. Happy New Year!!

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    1. Thank you! I was worried about whether or not I was keeping with the theme!

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  7. Oh my gosh, Karen.....what a beautiful artisan bread! If you would only open a bakery, I'd be first in line! I've not baked with spelt, but it's on my bucket list this year! Happy New Year....wishing you good health and happiness. And bread....lots of bread! : )

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    1. Thank you so much Anne for your kind words.

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  8. The crust on your bread look so delicious, and then you cut into it and it looks so soft. So many things I have never tried - baking with spelt, making a sourdough starter, making beautiful rustic bread. I am going to be like a little sponge learning from everyone. Wishing you happiness in 2014!

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    1. Thanks Felice! I love working with sourdough. It intimidated me at first, but once I got the hang of it, I am totally comfortable.

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  9. Spelt is a new ingredient to me and I'll have to incorporate it into my pantry and recipes this year. You made a lovely bread!

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    1. Thanks Holly! There's always room for more ingredients in the pantry, lol.

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  10. I don't know when I'll plunge into the sourdough world. Looking at your bread I just want to try it now...the crust looks absolutely amazing! Wish you a Happy New Year Karen!

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    1. I am sourdough obsessed! If you need any advice, let me know!

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  11. Your bread looks amazing Karen! We recently started using spelt/farro again in Greece, so this is a must-try recipe:)
    Happy New Year!

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    1. I really have to try more of these grains myself. Happy New Year to you!

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  12. Another gorgeous loaf! Spelt and sourdough make a great combination! Happy New Year!

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    1. Thanks so much Cathy. Your spelt loaves inspire me.

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  13. I've never ever tried spelt in my breads. Tay *loves* sourdough so she would love this and probably love spelt if I used it. We've only tried it in "outside" breads. :-) Thank you for baking this for us!

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    1. Thanks Dionne! The spelt and sourdough combination is really cool and quite a revelation!

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  14. Sourdough bread, I love it and used to bake a lot with a great starter that, unfortunately, got lost along the way. Must start another one this year! This bread looks sensational Karen, but then, you're a master bread baker!

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    1. You are so nice Paula! Sourdough is a favorite for me.

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