At a Glance
A tender spelt (Dinkel) sourdough lightly sweetened with honey. Spelt has weaker gluten than wheat, so handling should be gentle; long fermentation and moderate hydration produce an open crumb and pronounced aroma[1][2].
Not suitable if:
- • You need a very chewy, high-gluten crumb → choose a high-gluten wheat 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
Room to autolyse and fold without spilling
Banneton Proofing Basket
Helps shape spelt dough and reduce spreading
Dutch Oven
Retains steam for good oven spring and crust
Dough Scraper
Useful for gentle handling of fragile spelt dough
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Ingredients
Weigh all ingredients on a kitchen scale. Spelt hydration behaves differently from wheat — accuracy prevents overly slack dough[1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole spelt flour | 350g | 70% | freshly milled or good quality wholegrain spelt |
| White spelt (or strong wheat) flour | 150g | 30% | improves structure |
| Water | 300g | 60% | cool-to-lukewarm (20-25°C) |
| Active spelt starter | 120g | 24% | fed and active (peaks within 4-8h) |
| Honey | 20g (1 tbsp) | 4% | mild varieties like acacia or wildflower |
| Salt | 9g | 1.8% |
Schedule
Weekend Version
Build starter and bake the same day with comfortable timing
Weekday Version (Retard)
Mix at night, bake next evening
💡 Tips
- Spelt dough tolerates less mechanical work — avoid aggressive folding[1]
- If room is warm, retarding in fridge for final proof gives better flavor and handling[2]
Step by Step
Autolyse and mix
Combine flours and water in a large mixing bowl. Mix just until hydrated and let rest 20–30 minutes (autolyse). After autolyse, add starter, honey, and salt. Mix gently with a dough scraper or dough whisk until incorporated — spelt is fragile, so avoid vigorous kneading[1].
⏱ 25-30 minutes
Bulk fermentation with gentle folds
Perform 3 sets of gentle stretch-and-folds at 30–40 minute intervals (lift from side and fold over). Use wet hands to reduce sticking. Keep the dough covered with a lid or towel. Spelt benefits from fewer folds than wheat[2].
⏱ 3-6 hours depending on temperature
Shape
Lightly flour work surface with spelt flour. Turn dough out using a dough scraper. Pre-shape gently into a round or oblong, rest 15–20 minutes, then final shape into a bâtard. Place seam-side up in a floured banneton or lined bowl.
⏱ 15-20 minutes
Final proof (room or cold)
Cover and proof until puffy. For scheduling, proof in fridge for 8–18 hours to develop flavor and make scoring easier[1][2].
⏱ 1.5-3 hours at room temp or 8-18 hours in fridge
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside for 30–45 minutes. Turn the loaf out onto parchment paper, score with a bread lame. Transfer to the Dutch oven, cover and bake 15 minutes, then remove lid and lower temp to 200°C/400°F for another 30–35 minutes until deep golden. Use an instant-read thermometer to check internal temp: aim for 96–99°C / 205–210°F.
⏱ 45-55 minutes total
Cool
Transfer using oven mitts to a wire rack and cool for at least 90–120 minutes before slicing. Cutting too early results in a gummy crumb because starches haven't set fully[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Richer honey flavor
Replace 10g of water with additional 10g honey and brush loaf with diluted honey after baking
→ Stronger sheen and sweet aroma
Walnut & raisin
Add 80g toasted walnuts and 60g soaked raisins during final fold
→ Textural contrast and natural sweetness
Lower-hydration (easier handling)
Reduce water to 280g (56%)
→ Less sticky, slightly denser crumb
Pro Tips
- 💡 Always weigh on a digital kitchen scale — spelt tolerances are narrow[1]
- 💡 If loaf spreads too much, strengthen by using a higher proportion of white spelt or short cold retardation[2]
- 💡 Slice with a serrated bread knife once fully cooled
Common Issues
Not going as planned? Common issues with spelt:
Storage
Bread box/bread bag
3-5 days
Store whole loaf; cut side down to preserve moisture
Kitchen towel
2-3 days
Wrap in linen to allow some breathability
Freezing
3 months
Slice before freezing; toast or refresh slices in oven
⚠️ Avoid the refrigerator — staling accelerates due to starch retrogradation[1][2]