Yes, I’m interested too. I’ve tried once, it was ok, but the ones bought in shops were much better. I wonder it was the flour or yeast.
Here is a recipe I’ve made and it is really good. I’m sure there are many more out there and I’d love other recipes, too.
3 cups very hot water
½ cup margarine
½ cup sugar
2 ½ teaspoon salt
2 packages yeast
About 9 cups flour
Dutch Oven
In bowl, combine hot water, margarine, sugar and salt. Stir until butter melts – cool until luke-warm. Stir in yeast. Cover and sit in a warm place until bubbly. (About 15 minutes). Add 5 cups flour and beat with a heavy duty mixer or wooden spoon to form a thick batter.
With a spoon, stir in enough of the remaining flour (about 3 ½ cups) to form a stiff dough. Turn dough out on a floured board. Knead until smooth (about 10 minutes) adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place (about 1 ½ hours) or until double in bulk. Punch dough down and knead on a floured board to form a smooth ball. Cut circle of foil to cover bottom of Dutch Oven.
Grease the insides of Dutch Oven and the inside of the lid with vegetable oil, place foil in bottom.
Place dough in Dutch Oven and cover with the lid. Let rise in a warm place until dough pushes
lid up (about ½ inch) – about 1 hour. Watch closely.
Bake covered with lid in a 375 degree oven for 12 minutes. Remove lid and continue baking for another 30-35 minutes. Remove from oven and turn loaf out on a rack to cool.
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Hi StacyC, I actually don’t follow recipes but I often read this brilliant bilingual sourdough bread baking blog for inspirations. Link below has spelt recipes.
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Hard to say but half the time I manage to make a door stopper. Spelt is harder to work with as it is la low-gluten wheat. Every dough is a new experiment for me.
See link in my reply to StacyC for spelt bread recipes.
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That almost-ubiquitous orange LC seems to be the same size as the dark green Tramontina DO used on ATK/Cook’s Country. The ATK folks recommend the latter DO, which was <$50 when I bought it over 5 yrs ago. It is 6.5 qts. I also have a 4qt DO, naked cast iron, which I prefer for non-acidic braises since over the years, it has been permeated by herbs/spices so it is in itself a seasoning component. If you cook roasts <5#, a 4qt will suffice. If you cook larger amounts or want to bake the popular Lahey/Sullivan bread get at least a 6qt size, but take weight into account if you don’t have strong arms/hands/wrists. Even if you ladle out the cooked food, you’re going to need to lift the full pot into/out of the oven, and wash it in the sink.
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Thanks, Presunto! That site is awesome and just what I was looking for.
