100% Spelt Sourdough

If you haven't tried spelt sourdough yet I'd definitely recommend giving it a go. It has a nutty, earthy flavour which i think the added honey really compliments. 
Spelt is a little different to work with compared to regular flour. The dough doesn't bubble and rise up as much so it can be harder to tell when it's time to shape and prove. It's also not as stretchy due to the nature of it's delicate gluten content, so I have found it best not to overwork the dough.

Ingredients:
• 500g Spelt flour (I used 350g white and 150g wholemeal)
• 335g water (67%)
• 100g active starter* (20%)
• 8g honey (1.5%)
• 8g salt (1.5%) 

Method:
Begin by adding the starter into a bowl, then water, mix. Add the salt and honey to dissolve a little. Then add the flour. 
Mix and then gently knead the dough in the bowl (using wet hands) until it forms a smooth ball. 
Cover and let rest for 30 minutes.
Begin by gently performing 3 sets of stretch and folds over 30min intervals.
Leave to rise covered for 4 1/2 hours at a ambient temp of 21°C, the timing may need to be shortened for a warmer room climate.

[Total bulk 6 hours from mixing the dough to shaping] 

The dough should have risen to at least 50% and look slightly bubbly. 
Release the dough from the bowl onto a lightly floured bench. Shape and place into a floured basket or tea towel lined bowl. Cover and then let prove on the bench for 1 to 2 hours, or until the dough fills out and is a little jiggly when gently shaken. Then refrigerate overnight. 
Next morning take out of the fridge and turn out onto some baking paper. Score then do the usual baking process (dutch oven in really hot oven) for about 30mins lid on and 15mins lid off.
Rest on cooling rack for at least an hour.

Using your usual starter will be fine. But if you want to make a pure spelt loaf then you can transition a small portion of your regular stater over to spelt by taking out 5g and feeding it 50g spelt and 50g water. Next day do the same (discarding all but 5g and feeding 50 flour & 50 water) by then it shouldn't have much trace of any of the original flour, if not any. 


Link to my recipe :
https://leavenedloaves.com.au/f/100%2...