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Whole Grain Spelt Sourdough Ciabatta
Whole grain spelt sourdough ciabatta [ciabatta integrale] packs all the nutrition of whole spelt wheat into the delicious and fun to use style of ciabatta bread. After developing a white flour sourdough ciabatta recipe for Breadtopia, I wanted to try my hand at an ancient or heirloom grain sourdough ciabatta. Spelt seemed like a good choice because in my past experiments with it, the gluten structure was fairly good. And of course, I enjoy the mellow nutty flavor of spelt wheat. For more about the history of ciabatta in general, read here.
I worked this recipe two ways and suggest you try whichever appeals to you the most, or try both. One version is 100% whole grain spelt because the sourdough starter is made of whole grain spelt flour. The other version has about 70% whole grain spelt flour because the sourdough starter is made of all purpose flour. Here is the math for anyone who is interested.
Both versions of this recipe call for the same technique, which is different from the white flour sourdough ciabatta recipe I created. To develop the gluten and flavors in the whole grain spelt, I autolyse the dough (water and flour only) while the starter is building, and this step makes mixing short and easy.
Here is a video of mixing to windowpane test in under two minutes:
The spelt doughs also ferment faster than white flour dough, and I suggest gentle stretching and folding earlier in the bulk fermentation. Shaping is also dictated by the spreading nature of the spelt dough. I fold several times for pre-shaping, and again after the bench rest, before proofing. Lots of dusting with flour and a no-flip, parchment paper lift onto the hot baking stone round out this delicate process.
This whole grain spelt sourdough ciabatta project was exciting, and a few delicious flatbreads were consumed before I shortened the fermenting and proofing times, and started folding the dough more to shape it. I hope you’ll give it a try. Please comment about your experience and modifications, as well as post photos if you’re so inclined.
Whole Grain Spelt Sourdough Ciabatta
Whole grain spelt ciabatta offers the complex flavors and powerful nutrition of the ancient spelt wheat. With high hydration and careful handling of the dough, this bread has the rough, chewy crust and open tender crumb of a white flour ciabatta.
Ingredients
Autolyse
Starter
Additional Ingredients
Instructions
Sourdough Starter
Autolyse
Mixing
Bulk Fermentation / Stretching and Folding
Shaping and Proofing
Oven Prep and Baking
Shopping List
Whole Grain Spelt Sourdough Ciabatta