Spelt Flour + Rye Sourdough

The perfect sourdough recipe has been my goal for a few years. Between battling with varying ambient temperatures, trying to find a culture that ferments consistently and getting my schedule dialed in, there’s a lot to take into account. I’m getting pretty close with this spelt and rye flour recipe though!

Spelt + Rye sourdough

Schedule: I based this loaf off of my sourdough schedule.

Since this is a 100% naturally leavened bread, I created a levain with my sourdough starter that was last fed 12 hours prior. This levain provides enough for 2 loaves of bread.

30 minutes before mixing the salt into the dough, I performed an autolyse by mixing the water, levain and flour together.

Ingredients:

Levain

Started at 8:30am with the following ingredients. Mix everything together and loosely cover and let it ferment for about 8 hours.

  • 22g unfed sourdough starter (last feeding was 12 hours prior)
  • 108g filtered water @ 85-90’F
  • 86g Bob’s Red Mill bread flour
  • 22g King Arthur whole wheat flour

Dough

  • 800g Bob’s Red Mill bread flour
  • 46g Bob’s Red Mill spelt flour
  • 46g Bob’s Red Mill dark rye flour
  • 572g filtered water @ 90-95’F
  • 216g levain
  • 22g sea salt
Levain is floating and ready to be mixed into the flour
Dough after overnight bulk ferment

Method:

After mixing the dough, I performed 4 stretch and folds within the first 4 hours. The dough fermented at room temperature (around 73’F) overnight. After the overnight fermentation I divided the dough and shaped them before proofing in bannetons for about 2 hours.

I baked the loaves in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 17 minutes.

Finished proofing
Finished proofing

Result:

This was only the second time I’ve used this sourdough culture to ferment my dough and I think it’s working very well. It’s an extremely fast and efficient fermenter and I might have to cut back bulk fermentation time even more.

The flavor of this bread is very nice. The sourness isn’t overpowering and the spelt/rye flours give it a nice texture and complexity.

I should have scored the bread but instead let it naturally vent. One loaf (the one pictured in this post) formed a really nice natural ear. I feel like with some proper venting it would have risen even better though.

Crumb shot. A little denser than I was hoping for, maybe due to venting issues.
Nice ear that naturally formed on this loaf.

My Baking Notes

  • Ambient Temperature: 75’F
  • Started autolyse @ 5:00pm
  • Water temp: 90’F
  • Dough was 83’F at autolyse
  • Mixed @ 5:30pm
  • Dough was 81’F after mixing
  • 4 stretch and folds in first 4 hours
  • Started proof @ 6:15am
  • Preheated oven @ 7:45am
  • Into oven @ 8:35am

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