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50% whole grain sprouted spelt flour, with a very long fermentation
In Sourdough

50% whole grain sprouted spelt flour, with a very long fermentation


I had a bit of extra starter and my kitchen has been colder than I am used to, so I decided to try out a very long fermentation. I was curious to see how spelt would handle the lengthy ferment, and I was very satisfied with results.

Recipe: 250g strong white flour at (50%) 250g sprouted whole grain spelt flour (50%) 440g water (88%) 10 salt (2%) 45g starter (9%)
Method: mix everything but salt, wait 30 minutes and add salt, wait 30 minutes and coil fold, 2x coil folds 45 mins apart, bulk overnight around 12.5 hours total at 71f, dough had risen to about a 2.2x volume increase, shape and cold proof 28 hours, open bake at 450f 20 minutes with steam, vent steam and additional 30 minutes baking

by Calamander9

13 Comments

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  3. Some-Key-922

    I haven’t yet explored using different grains, but seeing this result, I’m excited to!

    See you around and thanks for the help and inspiration✌️

  5. geauxbleu

    Always love your bread, but I’m always surprised how you’re able to get such strong dough out of high % whole grain and soft flours with just folds, no kneading steps after mixing.

  8. your_mom706

    Looks great, every time I try to add more whole wheat it just ends up flat 🙁

  11. eclecticaesthetic1

    This is lovely! Did you use the bassinage technique to add a portion of the water after you developed the gluten with a lower percentage of water? How much is good to hold back, of the total to be added for the open crumb?

  13. handyObject

    Looks great. 28hrs cold proof what temp?