Belgian spelt loaf.
Ingredients
For the leaven:
200g fine spelt flour
200ml water
2g salt
24g spelt sourdough starter
For the dough:
960g spelt flour
550ml water
20g salt
2g fresh yeast (optional)
1 tbs polenta or semolina
And this is how you make pain d'epeautre, Belgian spelt bread:
Mix together the ingredients for the leaven and leave to rise overnight.
The next day, start on the dough. Mix the spelt flour, water and
salt. Add the leaven you made the day before and knead in a stand
mixer for 5 minutes.
If you want to make your bread extra light and airy, crumble in a
little fresh yeast at this point, and knead for another eight minutes.
Place the dough on a countertop and let it rest for 30 minutes.
Fold the dough four times and let it rest for another 30 minutes.
Now shape the bread into a round or a long loaf. Fold the dough from
the edge into the middle from all directions, then turn the dough over
with the seam side underneath. Place the bread on a non-floured
surface and pull it towards you using both hands until the surface is
taut. Leave to rest for another 30 minutes.
Dust a proofing basket with spelt flour and place the dough in
it. Leave to rest in the refrigerator at around 8C/45F for 20 hours.
Preheat the oven to 250C/485F. Place a cast iron pan on the oven floor.
Turn the dough out onto a pizza paddle that has been dusted with
polenta or semolina.
Once the oven is fully heated, pour half a glass of water into the
cast iron pan to create some steam. Put the dough in the oven and bake
for 30 minutes.
10 minutes before your bread is due to come out, open and shut the
oven door to let out steam. Repeat after 5 minutes. This will ensure a
crispy crust.
https://www.dw.com/en/baking-bread-spelt-loaf-from-belgium/a-48251433
Mike Arnoldi