This sourdough bread contains 10% whole spelt flour, 10% green spelt flakes and 80% white spelt flour. Thanks to the green spelt flakes this bread gets a very special color, which has a green hue and a crunchier bite.
I bake this bread continuously and change the flakes how I like them, because this bread tastes good with every topping: sweet or savory. It is only baked with the help of a sourdough starter (in my case made of spelt and 80% hydration). As the bread does not contain any yeast, it is very important that your sourdough is very active. It is therefore important that you feed your sourdough starter a coupple of day regularly. You will see a big difference in the crumb and dough stability. You can read more information about it in the Sourdough: create & feed procedure page.
Green spelt flakes
Green spelt are the grains of the unripe spelt. It has a big amount of B-Vitamines (important for the brain and nerves). It contains a big amount of fosfor and magnesium.
You will probably ask yourself, where I bough the green spelt flakes. I make them myself! I realized at some point of my baking adventure that I had so many different flours, flakes, …. And then all this combined with different grains… it was too much! So I decided to by grains and make myself with a home mill my whole flours, flakes… I only buy white flours (as it is not possible to do them at home), the grains and whole spelt flour (because I currently use a lot of it). Grains can be kept very long (milled products can get rancid easier), I do not have so many flour bags around and I am more flexible. I can also buy some of the grains unpacked.
Can I use other flakes?
If you do not find any green spelt flakes and you have other flakes, which you want to use, thi is the perfect recipe for them. You can change them 1:1. I have already tried this recipe with rye flakes and the bread was delicious.
If you do not own a cast iron pot or you want to bake more than one bread at a time, you can try to open bake. I often bake 2 or 4 breads at a time, so that I safe time and energy costs. I use the same baking temperature and times as given in the recipe. Do not forget to create steam when putting the bread in the oven.
20:00h Prepare flour custard and soaker
21:00h Place flour custard and soaker in the fridge
09:00h Feed sourdough starter
12:00h Prepare fermentolyse
12:30h Add salt & place dough in the proofing box
13:00h Coil Fold 1
13:30h Coil Fold 2
16:00h Shape and place in proofing basket
16:15h Cover proofing basket and place in the fridge
07:00h Heat oven
07:30h Bake bread
Spelt sourdough bread with green spelt flakes
- 15 g whole spelt flour
- 50 g water
- 25 g white spelt flour
- 25 g spelt sourdough starter
- 20 g water
- 30 g green spelt flakes
- 30 g water
- flour custard
- sourdough starter
- 130 g water + 20g optional
- 230 g white spelt flour
- 15 g whole spelt flour
- 10 g honey
- 6 g potato flakes (optional)
- 7 g salt
- For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
- Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
- Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
- Let proof 3 hours at 28°C. The sourdough should be active and it is better to use it young.
- Mix flakes and water and let rest covered. You can let it rest at room temperature if you prepare the soaker at the same time as the sourdough starter or in the fridge if you prepare it the night before.
Main dough & bulk fermentation
- Mix all ingredients except salt and let rest 20-30 minutes (fermentolyse). If your room temperature is higher than 25°C, leave the sourdough out and add it with the salt.
- Add the salt. If using a kneading machine knead for a maximum of 1-2 minutes.
- Place dough in an oiled proofing box and wait 30 minutes. Make a coil fold.
- Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 5 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate.
- The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
- Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.
- I get the best results when I let the bread proof for 20 minutes at 23°C room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it is colder I let it ferment longer.
- Preheat the oven with a cast iron pot at 250°C. This might take 30 minutes.
- Turn the bread onto a baking paper, score and carefully place in the hot cast iron pot. Cover with the hot lid and place in the oven. Reduce the temperature to 230°C.
- Uncover the lid a little bit after 12 minutes so that the steam releases.
- Bake for another 12 minutes or until you are satisfied with the crust color.