The addition of spelt flour in this bread certainly adds flavour, I used Prior's organic white flour
You will need:
For activating the starter,
100g of starter from the fridge
100g of Strong white bread flour, I used Prior's organic white for this batch
100g of water.
For the ferment,
All of the activated starter
200g of Strong white bread flour
200g of water
For the main dough,
All of the ferment
800g of Strong white bread flour
200g of white spelt flour
500g of water
20g of salt
Activate the starter by mixing all the ingredients together are leaving,
covered until you begin to see bubbles appearing on the surface.
Take the activated starter and add the ferment ingredients, stir well
and leave covered until the surface shows a healthy amount of activity See fig 1.
Add all the main dough ingredients except the salt and if using an
electric mixer mix on a medium speed for 3-4 minutes. Leave the dough
covered for a minimum of 8 hours. At this point I go to bed.
After the bulk rising time, add the salt and mix again on a medium speed for 4-5 minutes to develop the gluten.
Leave the dough, covered, to rise for and hour. Stretch and fold the
dough to further develop the gluten. Repeat the stretching and folding
two more times at 1 hourly intervals.
Divide the dough into 2 equal pieces and shape into boule. Place seam side up in well floured lined banneton. Leave, covered for 2 - 3 hours until doubled in size. Tip the first loaf out onto a heated pizza stone or as I do, a hot cast iron flat griddle, slash and bake in an oven pre heated to 220 degrees C, for 35 to 40 minutes. After 15 minutes you can move the first loaf onto another shelf in order to repeat the process with the remaining loaf.
I used only 20% white spelt flour, if I was using the Strong
white flour I sometimes use I would have increased the percentage of
spelt. The mix is up to you, it depends largely on the density of the
finished loaf that you are happy with.