Dinkel Wheat Boule 2

The second part of our spelt boule is here. We fill the house with wonderful bread aroma today. We're going to start out with our starter from yesterday. Mine looks like this:

Measure 8g of sea salt:

Add it to the starter:

Stir until dissolved:

Measure 200g bread flour:

And another 100g spelt flour (300g total):

Add it to the starter

And stir it in until a dough forms:

Cover and let it rise at room temperature for 4 hours:

First fold left:

Then right:

Then far:

Then near:

Cover and let it rise for an hour:

Second set. Fold left:

Fold right:

Fold far:

Fold near:

Cover and let it rise for another hour:

Third left fold:

Third right fold:

Third far fold:

Third near fold:

Sprinkle it with flour:

Then flour a banneton:

Flip the dough onto a floured surface:

To shape the boule, tuck one side in on the non floured face:

Then tuck a second one:

Then a third one:

Then a fourth and final one:

Move the dough into the floured banneton:

And let it proof while we preheat the oven to 500 degrees:

An hour and half later, this is the proofed dough:

Sprinkle it with flour:

Then, place the cloche base upside down on the floured surface and flip it:

Score the dough prior to covering the cloche:

Put the cloche in the oven. Bake for 15 minutes. Reduce to 400 degrees and bake for 45 minutes.

Remove the cloche cover and bake for an extra 15 minutes:

Slice and enjoy some spelt bread!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.