At a Glance
This spelt (Dinkel) sourdough with grated carrots yields a slightly sweet, moist crumb with an open but tender structure. Spelt’s weaker gluten network requires gentler handling and slightly lower hydration than wheat; long, cool fermentation improves flavor and digestibility [1][2].
Not suitable if:
- • You need a very strong, chewy crumb → consider a wheat recipe
- • You don't have an active starter → create a starter first
🛒 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 hydrate sticky spelt dough without spilling
Dough Scraper
Helps handling sticky spelt dough and bench work
Dutch Oven
Traps steam for an improved crust and oven spring
Banneton Proofing Basket
Supports shape and surface tension for better scoring
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt hydrates differently than wheat so weigh, don't scoop. Hydration is percent of total flour weight [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Spelt flour (whole or T550) | 400g | 100% | Preferably unbleached |
| Water | 300g | 75% | Cool water (20-24°C). Adjust ±10g if carrots are very wet |
| Active spelt or wheat starter | 100g | 25% | Peak activity, 4-6 hours after feed |
| Salt | 9g | 2.25% | Fine sea salt |
| Grated carrots | 140g | 35% | Finely grated, gently squeezed of excess juice |
| Honey (optional) | 10g | 2.5% | Enhances color and browning |
| Sunflower seeds (optional) | 40g | 10% | Adds texture |
Schedule
Weekend Version
Comfortable schedule with room temperature bulk fermentation
Weekday Version
Evening mix with overnight cold proof
💡 Tips
- If room is warm, shorten bulk fermentation; spelt ferments faster than wheat [1].
- Shaped dough keeps up to 48h in the fridge — this is an easy scheduling buffer [2].
Step by Step
Autolyse
Combine spelt flour and water in a large mixing bowl, mix until no dry bits remain. Rest 30 minutes. Autolyse hydrates flour and reduces required handling for fragile spelt gluten [1].
⏱ 30 minutes
Add starter, salt, carrots
Add active starter and salt, then the grated carrots and optional honey. Mix gently with a dough scraper to incorporate; avoid aggressive kneading to protect spelt’s fragile gluten [2].
⏱ 5-10 minutes
Bulk fermentation with gentle folds
Cover dough and perform two gentle folds during bulk fermentation: once after 30 minutes and once after 90 minutes. Use wet hands to stretch and fold without tearing. Spelt benefits from fewer folds than wheat to maintain structure [1].
⏱ 4-6 hours (room temp)
Shape
Lightly flour work surface with spelt flour. Turn dough out using a dough scraper. Shape gently into bâtard or round without degassing. Place seam-side up into a floured banneton or lined bowl.
⏱ 8-10 minutes
Final proof
Cover and proof until slightly puffed. For more flavor and improved keeping, proof in the fridge 8–16 hours. Cold proof slows fermentation and strengthens flavor development [2].
⏱ 1-3 hours at room temp or 8-16 hours in fridge
Bake
Preheat oven to 245°C/475°F with a Dutch oven inside for 30 minutes. Turn loaf onto parchment paper, score with a bread lame. Bake covered 20-25 minutes to trap steam, then remove lid and reduce to 210°C/410°F for 20-30 minutes until crust is deep golden.
⏱ 45-60 minutes
Cool
Use oven mitts to remove loaf and cool on a wire rack for at least 2 hours. Cutting too early makes crumb appear gummy — spelt starches need time to set [1][2].
⏱ 2+ hours
Tips & Variations
Variations
With walnuts
Fold 80g chopped toasted walnuts in with carrots
→ Adds crunch and nutty aroma
Seeded top
Brush loaf with water and press 20g mixed seeds onto surface before baking
→ Extra texture and appearance
Lower hydration
Reduce water by 20-30g for easier handling
→ Tighter crumb, easier shaping
Pro Tips
- 💡 If you use a digital kitchen scale, record weights for future adjustments.
- 💡 Keep folds gentle — spelt gluten tears easily, so fewer folds preserve crumb openness [1].
- 💡 Carrots add sugar; expect slightly faster fermentation — watch dough, not clock [2].
Common Issues
Not going as planned? Common issues and quick fixes:
Storage
Bread bag/bread box
4-5 days
Wrap cooled loaf; slice as needed
Kitchen towel
3-4 days
Use linen to let crust breathe
Freezing
3 months
Slice before freezing and toast slices directly
⚠️ Avoid refrigeration — it accelerates staling due to starch retrogradation; cold storage is fine only for shaped dough (retarding) not finished bread [1][2].