Unleash the power of spelt: can you use it in sourdough bread and how?

Sourdough bread, renowned for its tangy flavor and health benefits, has gained widespread popularity among home bakers. While traditional sourdough is made with wheat flour, many are curious about the possibility of using alternative flours, such as spelt flour. This article will delve into the intricacies of using spelt flour in sourdough baking, exploring its unique characteristics, benefits, and challenges.

What is Spelt Flour?

Spelt is an ancient grain that has been cultivated for centuries. Its flour is a whole-grain flour, meaning it contains all parts of the grain kernel. Spelt flour is known for its nutty flavor, high fiber content, and abundance of vitamins and minerals.

Can You Use Spelt Flour for Sourdough?

Yes, you can use spelt flour for sourdough. Spelt flour contains gluten, which is essential for developing the structure and elasticity of sourdough bread. However, spelt flour has a lower gluten content than wheat flour, so it may require adjustments in the hydration and fermentation times.

Benefits of Using Spelt Flour in Sourdough

• Higher nutritional value: Spelt flour is a good source of fiber, protein, and vitamins, including B vitamins, magnesium, and zinc.
• Improved flavor: Spelt flour imparts a slightly nutty and earthy flavor to bread, creating a unique taste experience.
• Increased digestibility: Some people find spelt flour to be easier to digest than wheat flour, making it a suitable option for those with gluten sensitivities.

Challenges of Using Spelt Flour in Sourdough

• Lower gluten content: As mentioned earlier, spelt flour has less gluten than wheat flour, which can affect the bread’s structure and rise.
• Longer fermentation time: Spelt flour requires a longer fermentation time than wheat flour due to its lower gluten content. This allows the dough to develop more flavor and complexity.
• Denser crumb: Bread made with spelt flour tends to have a denser crumb compared to bread made with wheat flour.

Tips for Using Spelt Flour in Sourdough

• Use a higher hydration: Spelt flour absorbs more water than wheat flour, so increase the hydration level by about 5-10%.
• Allow for a longer fermentation: Give the dough ample time to ferment, at least 12-18 hours, to allow the gluten to develop and the flavors to mature.
• Proof in a warm place: Proofing the dough in a warm environment (75-80°F) will help the spelt flour rise better.
• Bake at a higher temperature: Bake the bread at a slightly higher temperature (450-475°F) to promote a good rise and crisp crust.

Recipe for Spelt Sourdough Bread

Ingredients:

• 2 cups spelt flour
• 1 cup water
• 1/2 cup sourdough starter
• 1 teaspoon salt

Instructions:

1. Combine the spelt flour, water, and sourdough starter in a large bowl.
2. Mix until a sticky dough forms.
3. Cover the bowl and let the dough rest for 30 minutes.
4. Add the salt and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it, and let it ferment at room temperature for 12-18 hours.
6. Shape the dough into a loaf and place it in a proofing basket.
7. Proof the dough in a warm place for 4-6 hours, or until it has doubled in size.
8. Preheat the oven to 450°F.
9. Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F.
10. Let the bread cool on a wire rack before slicing and enjoying.

Key Points: Exploring the Versatility of Spelt Sourdough

Using spelt flour in sourdough baking offers a unique opportunity to create flavorful and nutritious bread. While it requires some adjustments in hydration and fermentation times, the benefits of spelt flour, such as its higher nutritional value and improved flavor, make it a worthwhile experiment for any home baker.

Frequently Asked Questions

1. Can I substitute all of the wheat flour in my sourdough recipe with spelt flour?

Yes, you can substitute all of the wheat flour with spelt flour, but be prepared for a denser crumb and longer fermentation time.

2. How long does spelt sourdough bread last?

Spelt sourdough bread has a shorter shelf life than wheat sourdough bread due to its higher moisture content. It is best consumed within 2-3 days at room temperature or up to a week in the refrigerator.

3. Can I use spelt flour for other sourdough recipes, such as pancakes or pizza crust?

Yes, you can use spelt flour in other sourdough recipes, but adjust the hydration level and fermentation times accordingly.