Soft Spelt Sourdough Bread Developed During the COVID Period
I created this recipe during the COVID period, and since then it has been baked thousands of times by sourdough enthusiasts. It is therefore truly well tested and reliable. The recipe includes a small amount of sugar and butter. Butter can be replaced with any type of fat that suits you, and the same applies to the sweetener.
Ingredients
Preferment
- 60 g ripe Lievito Madre stiff starter
- 60 g white spelt flour
- 60 g water
Mix all ingredients and let ferment until active, about 4–5 hours.
Final Dough
- all of the preferment
- 570 g white spelt flour
- 310 g water
- 30 g butter, at room temperature
(or another fat of your choice) - 25 g sugar
(can be reduced) - 12 g salt
Method
- In the bowl of a stand mixer, combine the preferment, flour, and water. Mix on first speed for a few minutes until a rather firm dough forms. Cover the bowl and let the dough rest for 30 minutes.
- Switch to second speed and add the salt and sugar first, followed by the butter. Mix just until the butter is fully incorporated. Do not overmix.
- Allow the dough to ferment in the covered bowl for about 3 hours at room temperature. During fermentation, perform one fold. The dough should feel very pleasant and supple to the touch.
- Turn the fermented dough out onto a floured surface, shape it into a round or oval loaf, and place it into a proofing basket. Let it proof for about 2.5–3 hours at room temperature, or overnight in the refrigerator.
- Bake the proofed loaf with steam on a baking stone, or in a covered baking vessel. Bake for 20 minutes at 250 °C, then finish with another 20 minutes at 210 °C without steam or lid.
Allow the baked bread to cool completely on a wire rack.
Note
In terms of flavor, this bread is gently sweet and neutral, making it very versatile.