• Bruni

Sourdough, 10% wholemeal spelt, 75% hydration

Updated: Apr 20, 2020

Sourdough, 10% wholemeal spelt, 75% hydration

Warm, nutty flavour of spelt together with slightly higher hydration create airy and creamy crumb. Thanks to fairly long bulk fermentation and cold retard the loaf has a chance to develop full flavour. The dough is easy to work with and the process (which is mainly hands-off) gives a good introduction to bread baking.

Sourdough, 10% wholemeal spelt, 75% hydration

If you don’t have a sourdough starter yet - in this post you can find step by step guide on how to create starter from scratch. You can also ask your local bakery to share mature sourdough cultures with you.

In this post you can find short introduction to sourdough bread baking together with explanation of baker’s percentages.

We have posted process for this bread on our Instagram.

You can find video with step by step ‘how to’ in our highlights @brunibakery

Sourdough, 10% wholemeal spelt, 75% hydration


  • 325g white bread flour (12g protein or more)

  • 35g strong wholemeal spelt flour

  • 260g water (26C)

  • 70g levain (100% hydration)

  • 7.2g coarse salt

* Baker's percentages: 75% hydration, 20% levain, 10% wholemeal spelt, 90% white bread flour (12g protein or more), 2% salt. Total time: 24hrs + levain prep and baking. Flex timing (start/completion hour) and levain build (ratios) to fit your daily schedule.


  1. Build levain (8am) - 1:4:4 - Mix 20g of bubbly starter with 80g water (26C), then add 80g flour (use white bread flour or 70g white bread flour + 10g wholemeal rye flour) and mix briefly until no flour pockets remain. Cover and let rest at room temperature. Depending on your starter’s mojo, it will take 6-8 hours at 21-22C for levain to mature. In this approach, use levain somewhere between doubling and tripling in volume (or close to peak). If you need it sooner or want to complete the process earlier - feed the starter with 1:2:2 proportions (levain should mature in about 4 hours). Flex it to fit your starter's dynamic and your daily schedule.

  2. Autolyse - 2 hrs (2pm-4pm). In your main mixing bowl mix white bread flour with wholemeal spelt. Add water (26C) and mix briefly until shaggy dough forms (don’t knead, you don’t want to develop gluten just yet but mix it well so that no dry flour pockets remain). Cover the bowl and let rest at room temperature for 2 hrs (21-24C).

  3. Fermentolyse - 30min (4-4.30pm) - when autolyse is completed - place 70g levain (use the rest for your regular feeding) on top of the dough, wet your hand a little bit and make few dimples in the dough to gently incorporate the levain and relax the dough. Stretch and fold the dough few times and start mixing. Use a mix of slap and fold and Rubaud method for this dough (or flex it to fit your style) - mix for 4-5 minutes. If the dough becomes too tight too early - wet your hand a little bit and continue mixing. When done, cover the dough and let it rest for 30 minutes at room temperature (21-24C). In that time, the dough will relax and will get ready for salt incorporation.

  4. Add salt - after 30min, sprinkle coarse salt evenly on top of the dough. Wet your hand a little bit, make few dimples in the dough, stretch and fold few times and mix the dough to incorporate salt fully (4-5 minutes). When done, cover the dough and let rest for 30 minutes before first stretch and fold.

  5. Bulk - 5hrs 30min (4.35-10pm) - @ 23-25C. During bulk rest, perform few sets of stretch and folds: 1 standard S&F (30min into bulk), 1 lamination (60min into bulk), 3 sets of coil folds (every 45 minutes). S&Fs should happen in first 4 hours, the further you go into bulk the more gentle with dough handling you should be. Leave the dough untouched for the last 1hr30min of bulk. You should aim for 80% increase in volume.

  6. Pre-shape and 30min bench rest - when bulk is completed, lightly dust your work surface, gently release the dough and pre-shape it (build some initial tension). Sprinkle the top with flour and cover. Let rest for 30min. The dough will relax and will be easier to shape.

  7. Shape using your favourite technique and place in the basket, seam side up. Leave on the counter (covered) at room temperature for 20 minutes, then place in the fridge (covered) for 15 hours (at 3-4C, make sure to check the actual working temperature of your fridge).

  8. Bake (Day 2, 2pm) - 1hr 15min before baking start preheating oven to 245C (same temp for fan forced) with the baking dish in it (pizza stone, tray, dutch oven). You may opt to use lava stones, ice cubes, apply thin layer of water mist on top of your loaf - all to produce extra steam (so that the skin won't crisp up/form too soon). Score bread and bake for 25min at 245C (225C fan forced, with the lid on if baking in DO), then decrease the temperature to 230C (210C fan forced, lid off) and bake for another 15-20 min. When baked, let the crumb set for 2-6 hours before cutting into your loaf.

Sourdough, 10% wholemeal spelt, 75% hydration

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