Kernel & Kruste
spec: live-scaler@v3.0pipeline: passed (100% oven spring)Spelt & Seeds Dutch Oven Loaf (Type 630 & 1050)
Digestible ancient grain bread packed with toasted sunflower and pumpkin seeds. Handled gently to preserve delicate spelt gluten.
SCALE PORTIONS:
sourdough.config.yaml# Loading recipe configuration...Hydration:68%
Baking Temp:230°C ➔ 210°C
Dough Yield:TA 168
Peer Reviews & Bake Logs
👨💻
“Pull Request approved! Controlled fermentation timing and the Dutch oven produce a reliably blistered crust every single bake.”
👩🔬
“Textbook ear and blistered crust. The steam trap preserves moisture perfectly before caramelization.”
Stage-by-Stage Workflow
1. Scalded Seeds Soaker
Soak toasted sunflower, pumpkin, and flax seeds in boiling water.
⏱ 30 min2. Gentle Autolyse
Combine spelt flours with water. Rest 30 minutes.
⏱ 30 min3. Seed Incorporation
Fold starter, salt, and drained seeds gently into the dough.
⏱ 10 min4. Gentle Bulk
Spelt ferments faster! Keep watch, perform 2 gentle coil folds.
⏱ 3.5 hrs @ 23°C5. Shape & Tin/Pot
Roll in toasted seeds and place in banneton or loaf tin.
⏱ 15 min6. Dutch Oven Bake
20 min at 230°C lid on, 25 min at 200°C lid off.
⏱ 45 min
Baker Telemetry
Protein13.6 g
Total Time~16 h
Bake Loss-12%
Nutty, Mild, and Extremely Digestible
Spelt has a softer, more extensible gluten matrix. By scalding seeds ahead of time, they won't steal moisture from the loaf, resulting in a tender, juicy crumb.