Easy Overnight Spelt Sourdough Bread

 Featuring a crispy crust and that classic sourdough tang, this recipe provides a long ferment for flavor, texture, and better digestion.

This recipe makes a nice large loaf of sourdough bread.  It's easy to make, takes little effort (but a little planning), and tastes delicious.

Spelt flour has become one of my favorite flours.  I love the flavor which is not at all bitter like traditional whole-wheat flour can be, and how easy it is to work with.  If you haven't yet tried it, I highly recommend it!  If you prefer, you can substitute half of the spelt flour with white bread flour or use all bread flour (see ingredients note for more on this).  It makes a delicious loaf using any of these.

Spelt is naturally lower in gluten, although it does still contain gluten so those with celiac disease or who should completely avoid gluten should not eat it. That being said, it has been found to be easier to digest by many who are sensitive to higher gluten flours.

The dough is sticky but not too sticky to easily work with.  I find running my fingers under water right before working with it does the trick of getting it to not stick.

I have provided both measurements and weights.  I rarely weigh my ingredients, but I know many people prefer that, so I've included them both.

Ingredient Notes:

• Spelt Flour - I use 100% whole-grain spelt flour but have made this recipe using half whole-grain spelt and half white bread flour as well as all white bread flour.  ** A note about using 100% whole-grain spelt flour.  I think it makes a beautiful loaf however it produces a tighter crumb than a loaf that is all or a high percentage of white bread flour because it is lower in gluten.  Substituting 50-60% of the spelt flour with white bread flour will make it lighter with a great oven spring, and more open crumb that is typical of sourdough bread. **
• Sourdough Starter - your starter must be active and bubbly in order for this recipe to work.
• Salt - if you eat a reduced sodium diet, feel free to reduce the salt.
• Sweetener? - While this recipe does not add a sweetener, if that's something you prefer, feel free to add a Tablespoon or two of honey or sugar with the rest of the ingredients.

A Note About The Bake Time:

• If you are using a covered vessel (such as a dutch oven), the recipe has you bake it for 30 minutes covered and then an additional 15-20 minutes uncovered.  
• If you prefer a softer crust, bake it for longer covered and reduce the time baked uncovered (i.e. covered 40 minutes and uncovered 5-10 minutes).  
• Conversely, if you prefer a crunchier crust, bake it for longer uncovered and reduce the time baking it covered (i.e. covered for 20 minutes and uncovered 25-30 minutes).
• You want to bake it uncovered for at least 5-10 minutes to allow the crust to become a golden brown.

Making The Easy Overnight Spelt Sourdough Bread:

1. Mix the sourdough starter and water until the starter is dissolved.

2. Mix all ingredients using a stand mixer with a paddle attachment or by hand.

3.  Allow dough to rest for 1 hour.

4.  Perform 3 sets of stretch and folds, one hour apart.

5.  Refrigerate dough at least 8 hours or up to 48 hours.

6.  Remove dough from refrigerator 3 hours before you plan to bake it.  Shape it to fit in the baking vessel.  Allow to sit at room temperature in the baking vessel.

7.  Preheat oven to 450 degrees F for 30 minutes.

8.  Lightly flour the top of the bread dough and slash with a lame or sharp knife.  Place bread in the oven and bake covered for 30 minutes.  Bake uncovered for an additional 15-20 minutes.

9.  Remove from the oven and allow to cool before slicing.

 

A Sample Baking Schedule To Make This Loaf For Dinner:

More Delicious Bread Recipes You'll Love:

Same Day Spelt Sourdough Bread

Sourdough Discard Cast Iron Skillet Bread

Easy & Delicious Homemade Flatbreads

Cinnamon Raisin Porridge Bread

printable recipe here

Easy Overnight Spelt Sourdough Bread

Makes: 1 large loaf

1 cup (227g) fed/bubbly sourdough starter

1 3/4 (397g) cups lukewarm water

5 cups (600g) whole-grain Spelt flour + extra for counter and dusting the loaf

1 Tablespoon (18g) salt

1. In the bowl of a stand mixer or a large mixing bowl, stir the sourdough starter and water until the starter is mostly dissolved.  Add in the remaining ingredients.

2. With the paddle attachment of a stand mixer beat at medium speed for 30-60 seconds.  If mixing by hand, stir with a spoon or dough whisk until everything is combined.

3. Leave the dough in the bowl, covered with plastic wrap or a lid, for 1 hour at room temperature.

4. Gently perform a series of stretch and folds (turning the bowl a quarter after each one) 3-4 times. (wet your fingers slightly if you find the dough too sticky)

   Place it back in the bowl, cover, and let sit another hour at room temperature.  Do this series a total of 3 times, allowing the dough a 1-hour rest between each.  

5. After the third time of folding it over itself, place the covered bowl in the refrigerator for at least 8 hours but up to 2 days.

6. When you're ready to make bread, turn the dough out onto a well-floured surface, and shape it to fit the vessel you'll be baking it in (i.e. rectangle or round ball).  

If you'll be baking it in a pan without parchment paper, lightly oil the pan and then place the dough, seam side down, into the vessel.  Cover and let sit at room temperature 2 1/2 - 3 hours.  During this time, it may rise slightly and will relax and expand.

If you'll be baking it in a dutch oven, place the dough onto a piece of parchment paper, seam side down, and place into the dutch oven.  Cover and let sit at room temperature 2 1/2-3 hours.  During this time, it may rise slightly and will relax and expand.

7. 30 minutes before you're ready to bake, preheat your oven to 450 degrees F.

8. Just before placing in the oven to bake, lightly dust the top of the dough with flour and, using a sharp knife or lame, make one or more 1/2" deep slashes on the top surface.  If you're baking a sandwich or long loaf, use just one slash down the center of the dough.

9. If using a covered baker such as a dutch oven, cover and place in the preheated oven for 30 minutes.  Uncover and bake an additional 15-20 minutes longer, until a digital thermometer inserted into the center of the loaf reads at least 210 degrees F.

If using a loaf pan or uncovered vessel, place in the oven and bake 45-50 minutes, or until a digital thermometer inserted into the center of the loaf reads at least 210 degrees F.

10. Remove the bread from the oven and transfer to a rack to cool completely.

11. Store leftovers in a sealed container at room temperature for several days or freeze for longer storage.

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