Honey Spelt Sourdough

The honey provides a subtle background note in this recipe. If you prefer a stronger honey flavour, adding just 5g more will make it quite prominent. The honey speeds up fermentation too - very useful in a draughty English house in winter!

Makes two loaves.


Prepared the evening before. Makes slightly more than required.

Bread Dough


I use a stand mixer. You can, of course, knead by hand.

Mix the dough and autolyse for 30 minutes before adding salt.

Knead for 3m 30s on first speed, rest a couple of minutes, then knead for 3m 30s on second speed.

Split the dough into two containers for bulk fermentation (I find shaping and folding easier if I split it now). There's usually around 785g of dough per container after I've left some stuck to my hands and the mixing bowl.

While ferementing I usually find time for two folds a couple of hours apart.

Shape when the dough has about doubled in size. The time this takes can vary wildy but be prepared to wait most of the day.

Prove until passing the poke test (usually around 1-2 hours).

At this point, if it's late and you don't want to be up for another couple of hours, you can put both in the fridge and bake them directly from the fridge tomorrow morning. But this recipe is better when baked now before the more sour flavours start to develop.

While proving, put the dutch oven in and pre-heat at 240C (I give it about 45 minutes). When the dough is ready, place the second loaf in the fridge to slow down fermentation and bake the first loaf now.

Bake in dutch oven, lid on, 240C for 20 minutes. Then remove lid and bake a further 19 minutes at 220C.

Place on wire rack to cool and put the dutch oven and its lid back in to pre-heat at 240C before repeating the bake for the second loaf (you can bake it straight from the fridge).