Ingredients
Scale
- 400 g white spelt flour
- 100 g whole spelt flour
- 100 g active sourdough starter (100% hydration, at its peak)
- 330 g filtered water, around 80°F
- 10 g fine sea salt
Instructions
- Mix: Whisk peak starter into 300 g water. Add both flours; mix until no dry bits remain.
- Rest: Cover and rest 30–45 minutes.
- Add salt: Pinch in salt with the remaining 30 g water for 2–3 minutes. Don’t knead.
- Build structure: In an oiled container, do 3 gentle stretch-and-fold sets, 30 minutes apart.
- Bulk ferment: Let rise 50–75%, usually 4–6 hours at 75–78°F. Don’t wait for doubling.
- Shape: Pre-shape loosely and rest 15–20 minutes. Shape into a boule or batard; place seam-side up in a floured banneton.
- Cold proof: Cover and refrigerate 8–14 hours.
- Bake: Bake straight from the fridge in a preheated Dutch oven, lid on, then off, until deep golden brown.
- Cool: Wait at least 1–2 hours before slicing.
Notes
Dense crumb is a sign of under-fermentation or overmixing. Use your starter at its peak, let bulk reach a 50–75% rise, and mix as little as possible.