Spelt Loaf II

Today is bread making day for this tasty spelt loaf. We're not going for a huge oven spring, so we'll only fold two sets.

My starter from yesterday looks like this:

Measure 100g spelt flour

And then 300g bread flour:

Followed by 220g water:

And 10g sea salt:

Mix all that in with the starter:

Until you get a dough:

Let it rise for four hours:

Then, fold left:

Fold right:

Fold far:

Fold near:

Cover, and let it rise for an hour:

Fold left:

Fold right:

Fold far:

Fold near:

Sprinkle with flour:

Flip it onto a clean work surface:

Dust its new face with flour:

Let the dough proof on parchment while the oven preheats to 500 degrees with a baking steel.

Bake it, covered, for 30 minutes. Reduce the heat to 400 degrees and continue baking for 20:

Enjoy!

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.