At a Glance
A tender spelt (dinkel) sourdough loaf studded with small apple pieces for natural sweetness and extra moisture. Spelt gluten is more fragile than wheat's — gentle handling and slightly lower hydration reduce tearing while preserving an open crumb [1][2].
Not suitable if:
- • You need a completely firm dough for shaping → start with the beginner recipe
- • You don't have an active starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Roomy bowl for autolyse and mixing
Dough Scraper
Helps incorporate sticky spelt dough and fold gently
Dutch Oven
Reliable way to create steam and achieve good oven spring
Banneton Proofing Basket
Supports shape and surface tension during final proof
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Ingredients
Weigh all ingredients on a kitchen scale; spelt is sensitive to hydration so accuracy matters [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Spelt flour (whole or light) | 400g | 100% | If using whole spelt, expect denser crumb; adjust hydration down 10g if needed |
| Water | 300g | 75% | Room temperature; slightly lower hydration than wheat recipes because spelt is more extensible [1] |
| Active spelt or wheat starter | 90g | 22.5% | Active and bubbly, fed 4-8 hours before use |
| Salt | 9g | 2.25% | |
| Apple (Granny Smith or similar) | 150g | 37.5% | Peeled and diced small (5-8 mm); drain excess juice |
| Honey (optional) | 10g | 2.5% | Enhances browning and balances acidity |
Schedule
Relaxed Weekend
Autolyse and bulk during the day, bake in the evening
Weeknight (Fridge Proof)
Mix in evening, shape, cold proof overnight, bake next morning
💡 Tips
- If dough becomes too slack during bulk, shorten fold intervals and keep cooler to slow fermentation [1]
- Shaped dough with apple can keep 24–48h in fridge; apples add moisture so expect slightly longer bake time
Step by Step
Autolyse
Combine spelt flour and water in a large mixing bowl. Mix until no dry flour remains. Rest 20–40 minutes. Autolyse improves dough extensibility and enzymatic activity [1].
⏱ 20-40 minutes
Mix starter and salt
Add active starter and salt (and honey if using). Mix gently with a dough scraper or fold by hand until combined. Avoid aggressive kneading—spelt gluten tears easily [2].
⏱ 5-7 minutes
Bulk fermentation with folds
Cover bowl and perform 3 sets of gentle stretch-and-folds at 30–45 min intervals. Use the dough scraper to lift and fold — keep movements slow to preserve air [1].
⏱ 4-6 hours (variable)
Incorporate apple
Fold in small diced apple pieces during the last fold. Pat apples dry on paper towel to avoid excess juice. Distribute evenly without smashing fruit.
⏱ 2-4 minutes
Shape
Turn dough onto a lightly floured surface (spelt flour). Shape gently into a boule or bâtard—do not over-tighten. Place seam side up in a floured banneton or lined bowl.
⏱ 8-10 minutes
Final proof
Cover and proof until slightly puffy. For best flavor and handling, cold proof 8–16 hours in fridge or 1–2 hours at room temp [1].
⏱ 1-16 hours depending on temp
Bake
Preheat oven to 245°C/475°F with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, place in Dutch oven, cover. After 15–20 minutes remove lid and reduce to 200–210°C/390–410°F and bake until crust is caramelized and internal temp reaches 96–98°C/205–208°F using an instant-read thermometer [1][2].
⏱ 40-55 minutes
Cool
Use oven mitts to remove loaf and cool on a rack at least 2 hours. Cooling completes gelatinization and flavor development—cut only when fully cool [2].
⏱ 2+ hours
Tips & Variations
Variations
With cinnamon
Add 1 tsp cinnamon to dough
→ Warmer flavor that complements apple
Dried apple
Replace fresh apple with 80g rehydrated dried apple
→ Less extra moisture, more concentrated flavor
Seeded crust
Brush top with water and press seeds before baking
→ Crunchy, flavorful crust
Pro Tips
- 💡 Weigh apple after dicing to control hydration and avoid soggy crumb
- 💡 If using whole spelt flour, reduce water by ~10g and expect tighter crumb [1]
- 💡 Slice with a serrated bread knife once cooled
Common Issues
Common problems and quick fixes:
Storage
Bread bag or bread box
3-5 days
Store at room temperature; apple increases moisture so consume sooner
Kitchen towel
2-3 days
Wrap cooled loaf in linen to retain crisp crust
Freezing
3 months
Slice and freeze; toast from frozen for best texture
⚠️ Avoid fridge storage—starch retrogradation speeds staling in cool temperatures [2].