Go Back
spelt sourdough bread slice

Low FODMAP spelt sourdough bread

fitfodmapfoodieuk
This Low FODMAP spelt sourdough bread recipe is a step a step guide how to make and bake a sourdough loaf that you will love!
Prep Time 1 day 6 hours
Cook Time 40 minutes
Total Time 1 day 6 hours 40 minutes

Ingredients
  

  • 240 g white spelt flour
  • 200 g whole spelt flour
  • 300 g lukewarm water
  • 9 g salt
  • 75 g spelt sourdough starter

Instructions
 

  • Use a large bowl that you can cover with a lid or cling film later.
  • Place both flours in a bowl and mix well. Add water (reserve 30 g for later) to the flours and mix (you can use your hands) until you have a thick bread dough. Leave for 1 1/2 h, covered.
  • Add starter and 15 g of water. Mix well. Leave for 15 min., covered.
  • Add salt and rest (15 g) of water. It doesn't require mechanical mixing. You just need to do stretch and fold technique to knead it well. After the salt is incorporated, do folds for 2-3 minutes.
  • STRETCH AND FOLD TECHNIQUE:
    Press the dough down. Pull on the side and press it in the middle. Then move the bowl and do the same pull, stretch and press with another part of dough. You do this until the dough starts to resist and becomes more smooth.
  • Bulk fermentation for 4 h:
    Do 6x stretch and folds. 
    First three every 15 min., then last three every 1/2 h.
    Note: If I am busy or need to go out, you can make this rising process for a few hours longer. Just don't shorten it, because this fermentation process makes this bread Low FODMAP!
    bubbles on a sourdough bread proving
  • Shape.
    Sprinkle a clean worktop with a white spelt flour.
    Remove the sourdough bread dough from the bowl into the worktop.
    Here I used a bread tin, which is easier to handle. I just sprayed it wiith oil.
    Then I folded the dough twice, from the left and from the right and I placed it in the bread tin. Just a sprinkle of the spelt flour on top an it is ready for...
    sourdough bread in a tin before last prove
  • Proving!
    Cover the bread in the tin wth a large enough plastic bag.
    Place it in the fridge for at least 12 h up to 16 hours.
    sourdough bread in a tin before baking
  • Bake.
    Bake it straight from the fridge into the oven.
    Preheat the oven as far as it will go, mine is 250 degrees C.
    Place a small tine in the oven to preheat as well, on the bottom of the oven.
    WHen it is ready, throw a glass of water in this small tin and place the bread in the tin in the middle shelf of your oven. Lower the temperature to 220 degrees C.
    Bake for 35 - 40 minutes. Make sure that the top and sides are golden and the bottom sounds hollow when you tap it.
  • It is ready. The smell in your house is amazing!
    100 % spelt sourdough bread's structure

Notes

Preparation time:
12 h for starter  refreshing and rising
18 hours approximately for bread preparation and proving
 
Keyword low fodmap bread, low fodmap spelt bread, low fodmap spelt sourdough bread, sourdough bread, sourdough bread for IBS