Simple Wholegrain Spelt Sourdough Loaf in a Pan

Sue Maree P -

I recently attempted baking my first wholegrain spelt sourdough made in a pan using my homemade wholegrain spelt starter and I was blown away but the results. Not only a great-looking bread with a good spring (that's the sourdough bread talk) the crust is thin making the bread very easy to slice, the crumb and texture are perfect and the loaf shape makes the bread a perfect size for toasting.

The easy pan method comes with permission from an Australian blogger Elly's Everyday Blog whole spelt sourdough pan bread. Her method is very straightforward and proofing and baking are done by using a small loaf pan. I had to adjust my recipe as the only loaf tin I had to fit into my Dutch oven was smaller than Elly's. Elly bakes her bread in an oval roaster pan and I only have a round type.

What is Autolyse?
This step is crucial to making good sourdough bread.
What is an autolyse? An autolyse is the first 'shaggy dough' step. Where you mix the flour and water tether then rest for 60 minutes before making the dough. After the rest period, the remaining ingredients are added and kneading begins. This simple rest allows for the magic to happen.

Can You Use Spelt Flour for Sourdough?

Yes, spelt flour tastes delicious and makes the best-tasting bread. The crust is golden, the texture is closer to wheat flour but still moist and dense.

Bakes = 60 minutes
Makes = one small loaf of about 10-12 slices

Ingredients for a Small Loaf Pan

  • Wholegrain Spelt Flour – 420g
  • Warm Water – 300g
  • Starter – 100g

Salty Water

  • Fine Salt – 8g  (1 teaspoon)
  • Warm water – 40g

Method

Step 1 Autolyse SHAGGY DOUGH - 60 mins rest
Mix water starter until blended then add with flour. Shaggy looking, no visible flour then rest at room temperature no drafts covered with plastic wrap or a cloth cover for 60 minutes.

Step 2 Salty water
Dissolve salt into the extra water then mix until all salt is dissolved. Prepare your pan for baking. I use an 11cm x 6cm x 21cm loaf pan. Greased all over with butter then I place a piece of baking paper on the long sides and base then leave the sides long for easy removal of the baked bread. I click it down so the paper doesn't flap over my dough. See the video if you'd like further details.,

Step 3 Salty water and shaggy blend
Blend salty water and shaggy. Rest for another 45 minutes.

Step 4 Stretch and Fold Dance 3-4 times – allow 2-3 hours
Stretch and fold each side of the dough gently and carefully. Rest and repeat 30-45 minutes later. Repeat this 3 times.

Step 5 Forming the log
Add a little flour to the bench and your hands. Roll into a log stretch fold roll until it feels tight no resistance and holds its shape.

Step 6 Placing dough into the pan
Place into the well-greased pan. I like to paper line then it makes it easier to get out again.

Step 7 Chill time in the fridge 12-36 hours
Cover with plastic or rest in a large plastic container and rest in the fridge overnight or up to 1.5 days about 36 hours

Step 8 Preheat the Dutch oven for 30 minutes
Place your baking roaster or Dutch oven with the lid too in the oven for 30 minutes at 210˚C fan or 410˚F. Remove the cold dough straight from the fridge. Spray or gently brush the top of the dough with water, then score through the centre.

Step 9 Bake for 60 minutes
Gently place the pan into the hot baking dish or dutch oven then bake covered for 60 minutes. Once cooked remove the cooked bread and rest for 3 hours before slicing. You can remove the bread after 30 minutes. Cool for 2-3 hours before slicing. Eat within 2-3 days or slice and freeze straight away.

Sue Maree P Baking Tips

  • Elly's loaf pan ingredients 20cm long x 10cm wide and 7.5cm deep
    Flour 500g, Warm Water 350g, Starter 150g, Salt 6g and extra water 50g