Why less water than my wheat recipe?

Spelt's gluten holds less water and goes slack when wet. Starting around 58% hydration keeps the dough shapeable; you can nudge up once you know your flour.

My spelt loaf spread flat - why?

Over-kneading or over-proofing, the two things spelt won't forgive. Knead just to smooth and end the proof a little early.

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Spelt sourdough bread (Dinkel)

Nutty, ancient-grain spelt makes a beautiful sourdough - if you treat its delicate gluten gently and hold back on the water.

Recipe

Bread

Spelt

Julia YukovichCo-Founder + CEO

·June 13, 2026·

2 min read

Step by step

Build the preferment

Mix starter, spelt flour and water; leave warm 2 to 3 hours until bubbly.

Mix and knead gently

Combine everything and knead just 5 minutes to a smooth dough. Don't overwork it.

Bulk with one fold

Rest 2.5 hours warm; do one gentle stretch-and-fold after the first hour.

Shape

Shape gently into a round and place seam-up in a floured banneton.

Final proof (a touch early)

Proof 45 to 75 minutes - stop when a gently poked dent springs back slowly but not fully. Over-proofed spelt goes flat.

Bake

Bake in a Dutch oven at 230 C lidded for 20 minutes, then 200 C uncovered 20 to 25 minutes until golden.

Spelt is wheat's gentler cousin

Spelt has plenty of gluten, but it's extensible and fragile - it tears and goes slack if you over-knead or over-proof. Treat it gently and it gives a nutty, tender loaf with a soft crust. Two rules: use a little less water than you would for wheat, and stop the proof a touch early.

What you need

Makes one loaf. Hydration is deliberately modest (~58%) because spelt can't hold as much water as strong wheat.

Preferment: 60 g active starter, 60 g spelt flour (Type 630), 60 g lukewarm water

Main dough: all the preferment, 400 g spelt flour (630, or part wholegrain), 210 g lukewarm water, 9 g salt, optional 1 tbsp honey

Kit: scale, banneton, Dutch oven or stone + steam

Notes and swaps

Wholegrain spelt (Dinkelvollkorn) makes it heartier; add water a teaspoon at a time if so. Knead just until smooth - more is worse, not better. A soaker of seeds folded in suits spelt nicely. More on choosing flour in our flour guide and on hydration.

FAQ

Frequently asked

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Written by

Julia Yukovich

Co-Founder + CEO

Julia is one of the Co-Founders. She handles design, development, product direction, and most of the support replies that arrive in the morning.

julia.yukovich at aicuflow dot comLinkedIn