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How to Make Spelt, Whole Wheat and Rye Sourdough
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Jan 29, 2024
Learn how to make an easy sourdough bread! This Spelt, Whole Wheat and Rye Sourdough is crusty on the outside and soft on the inside. It is very flavorful on its own, with cheese (grilled cheese!), butter or jam.
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0:00
Hi, I'm going to show you how to make the most delicious spelt whole wheat and rye sourdough
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On day one, just before you go to bed, mix your starter together with the flour and the water
0:14
You're going to leave this to ferment overnight for about 12 hours
0:33
You want to mix it together really well to make sure the flour is fully absorbed by all
0:38
the liquid, meaning the water and the starter. I try to resist the urge of using my finger to clean off the spatula when dealing with
0:51
starter to avoid anything being added into it that does not belong there
0:58
I like to cover it with plastic wrap and then poke about four or five holes with a toothpick
1:03
on the top to allow some air to flow through overnight. The next morning, about an hour before you're ready to mix the dough with the levain, you
1:13
want to autolyse your flour with the water. I like using a Danish dough whisk for this, but you can use a wooden spoon or anything else
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The point is, you want all the flour to be absorbed by the water
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Try to keep the sides of the bowl as clean as possible by wetting a plastic bowl scraper
1:51
and scraping down the sides. Then cover it with plastic wrap until you're ready to mix the levain in, in about an hour
2:05
Now it's time to mix the levain into the flour and water that's been autolysing for about
2:10
an hour. You could also add in a splash of the remaining 20 grams of water
2:17
I like to wait and just do all that with the salt
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To work the levain in, fold the dough over it to try to get the levain into the center
2:27
of the dough, and then use your entire hand, slightly wet, to pinch the dough together
2:35
You want to pinch it in without your fingers touching so that you're just incorporating
2:41
the levain without breaking through the dough ball. Continue kneading in the bowl, lifting part of the dough over itself and pressing it into
2:54
itself, and rotate the bowl with your other hand as you continue to do this kneading motion
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Once the levain is well incorporated, again, wipe down the sides of the bowl and allow
3:07
the dough to rest for about 10 minutes before you incorporate the salt in the rest of the water
3:14
After those 10 minutes, sprinkle the salt on top of the dough and cover it with the
3:19
remaining 20 grams of water. Using the same kneading technique of lifting the dough over itself and pushing it in with
3:31
a fist of your knuckles, and also massaging the dough, again, without creating any sort
3:38
of rip in the dough, just lightly massage and push your fingers together
3:43
That will incorporate all the water. Continue kneading in the bowl until it's well formed and comes together
4:03
I like to knead the dough like this and also do a number of slap and folds to really develop
4:09
the gluten. I do this for about 5 minutes. You can see that the dough is really starting to come together
4:48
This is a bit of a sticky dough due to the rye. That's why I also like to do a number of slap and folds on the countertop
5:01
By slap and fold, I mean literally slap the dough against the countertop, fold it over
5:07
on itself, turn it, lift it, and again, slap and fold. Just keep continuing until the dough feels like it's a bit more formed
5:17
It will still be a little bit sticky, again, due to the rye, but this does help develop
5:23
the gluten quickly. After the slap and folds, I still continue a little bit more with kneading while in the bowl
5:37
You can see here that the dough is very nicely developed. It's cleaning the sides of the bowl as I lift it up
5:45
Now you cover it and let it sit for about an hour. At the end of the hour, you're going to do your first stretch and fold
5:52
That's literally stretching the dough up onto itself and folding it over, rotating the bowl
5:58
so you do this four times. Again, wipe down the bowl to make sure it's clean
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I like to give it a couple little lifts and then cover it and let it sit for another 30
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minutes before doing a second set
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Let that rest for another 30 minutes. Now it's time for the final set of stretch and folds
6:29
You can see the dough is even stretchier than before and really is shaping up very nicely
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Clean the sides of the bowl and let it rest for an additional 90 minutes
6:49
Once it is fully bulk fermented, put some flour on your work surface and scrape the
6:56
dough onto the flour. And now you're going to pre-shape the dough
7:07
I find that wetting my hands makes it easier to work with the dough at this stage
7:13
Some people prefer to flour their hands. To pre-shape, I'm just lifting it up over itself and creating a tight ball
7:27
Sprinkle the top with more all-purpose flour and then flip it over on itself and let it
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sit for about 30 minutes. Once you've fully prepared your banneton, sprinkle some flour on top and flip it over again
7:41
And then to shape a batard, lift the bottom half up into the middle, then the sides, then
7:47
the top. You want to be sure to stretch it really well as you do this
7:51
And then you're going to sort of weave them together, going from the top down and then
7:56
roll the dough over on top of itself. This helps create a tighter outside edge to give a better score and nicer appearance on
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the dough. This will also help to allow the dough to rise while it's baking
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When you lift it up, fold it over and sort of cup it between your hands and push it together
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Once you have it in the banneton, again, weave the sides together to help create more tension
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on the outside surface of the dough. Sprinkle a little more all-purpose flour on top to help avoid any sticking and allow the
8:34
dough to sit in the banneton for about 20 minutes before wrapping it completely in plastic
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wrap and placing it in the refrigerator overnight. The next morning, while you're preheating your Dutch oven for about 45 minutes, place
8:47
the dough in the freezer. Once the Dutch oven is fully preheated, remove the dough from the freezer and put it on a
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piece of parchment paper as shown here. Score your dough as you like
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I like to just give one big slash and then try to go back over it to make sure it's a
9:04
clean cut. Place it in the Dutch oven and bake for about 20 minutes with a few ice cubes in
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At the 20-minute mark, remove the top of the Dutch oven and continue baking for about 30 minutes
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Allow the bread to cool completely about two hours before slicing into it
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This bread is so great with cheese or toasted with some jam or butter. Enjoy
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