At a Glance
A soft, slightly sweet spelt (dinkel) sourdough loaf with toasted sesame on top. Spelt has less gluten strength than wheat; long, gentle fermentation and moderate hydration keep the crumb open without collapsing. The sesame adds a toasty contrast and thin crunchy crust.[1][2]
Not suitable if:
- • You need a very chewy, high-gluten loaf → choose strong wheat flour
- • You don't have an active sourdough 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
Roomy bowl for autolyse and folding
Banneton Proofing Basket
Supports shape and creates attractive pattern
Dutch Oven
Creates steam for good oven spring and thin crust
Dough Scraper
Helps handle sticky spelt dough cleanly
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Ingredients
Weigh all ingredients on a kitchen scale. Use spelt-specific handling: hydrate fully but avoid aggressive kneading to protect fragile gluten bonds[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| White spelt flour (Type 630 / Dinkelmehl) | 450g | 90% | All-purpose spelt flour works |
| Whole grain spelt flour | 50g | 10% | Adds flavor and texture |
| Water | 360g | 72% | Room temperature, adjust ±10g if dough feels slack |
| Active sourdough starter (ripe) | 100g | 20% | Maintained on spelt or wheat, fed 4-8 hours before use |
| Salt | 10g | 2% | Fine sea salt |
| Sesame seeds | 30g | 6% | Toast half for topping, mix half into dough |
Schedule
Weekend Version
Relaxed timeline with room-temp fermentation
Weekday Version
Night prep, morning/after-work bake
💡 Tips
- If dough looks over-relaxed after bulk, chill 30–60 min to firm up before shaping[1]
- Shaped dough keeps 24–48 hours in fridge; spelt ferments faster than wheat, so check regularly[2]
Step by Step
Autolyse
Combine spelt flours and water in a large mixing bowl. Mix until no dry bits remain. Cover and rest 20–40 minutes to hydrate the flour and start enzymatic activity, which improves extensibility important for spelt dough[1].
⏱ 20-40 minutes
Add starter and salt
Add the ripe starter and salt to the autolysed dough. Mix using a dough scraper or wet hands until incorporated. Avoid vigorous kneading; use folding motion to combine.[1][2]
⏱ 5-10 minutes
Bulk fermentation with folds
Perform 3 sets of stretch-and-folds at 20–30 minute intervals during the first 1.5–2 hours of bulk. For spelt, use gentle folds to avoid breaking delicate gluten networks[2]. Optionally fold in half of the sesame seeds during the second fold.
⏱ 3-5 hours depending on temperature
Pre-shape and bench rest
Using a dough scraper, gently turn dough onto a lightly floured surface. Pre-shape into a loose round or oblong. Rest 15–30 minutes to relax the dough—this makes final shaping easier for spelt.
⏱ 15-30 minutes
Final shaping and seed topping
Shape into an oblong or boule without aggressive tensioning. Lightly brush surface with water, press toasted sesame seeds (toast in a dry pan or oven for 3–5 min) onto the surface. Place seam-side up in a floured banneton or lined bowl.
⏱ 10 minutes
Final proof (cold or room temp)
Cover and proof until puffy. For more flavor and easier scheduling, proof in the fridge for 12–18 hours. Shorter room-temp proof (1–2 hours) is possible but watch for overproofing — spelt becomes slack faster than wheat[1][2].
⏱ 1.5-2 hours at room temp or 12-18 hours in fridge
Bake
Preheat oven to 250°C/480°F with a preheated Dutch oven inside for 30 minutes. Turn loaf onto parchment paper, score with a bread lame, and place in the Dutch oven. Bake 20 minutes with lid on, then remove lid and bake 20–25 minutes at 200°C/400°F until golden and the crust is thin and crisp. Use an instant-read thermometer if needed: target internal temp ~98–99°C / 208–210°F for well-baked crumb, but spelt can safely finish slightly lower (95–98°C).[1]
⏱ 40-50 minutes
Cool
Transfer with oven mitts to a wire rack and cool completely — at least 2 hours. Spelt crumb continues to set as it cools; cutting early yields gummy texture[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Sesame & Honey
Add 1 tbsp honey to the dough
→ Softer crust and a touch of sweetness
Seed Mix
Replace half of sesame with poppy or flax seeds (total 30g)
→ More texture and visual interest
Part-Wholegrain
Replace 100g white spelt with whole spelt
→ Heartier flavor, slightly denser crumb
Pro Tips
- 💡 Weigh starter and ingredients on a digital kitchen scale for repeatability[1]
- 💡 Use a dough whisk for initial mixing if you have one — it hydrates evenly without overworking
- 💡 If dough is very sticky, chill 10–20 minutes before shaping instead of adding flour
Common Issues
Common issues and quick fixes for spelt sourdough:
Storage
Paper bag or bread bag
3-5 days
Keep whole or cut side down to reduce moisture loss
Cloth (linen) wrapped
3-4 days
Avoid plastic unless freezing
Freezing
3 months
Slice before freezing and defrost slices as needed
⚠️ Do not store bread in the fridge — staling accelerates due to starch retrogradation[1][2]