Spelt bread

Ingredients

makes 1 loaf

Cooking mode

1. In a large bowl, mix together the flour, salt, and yeast. Add the water and olive oil, then stir until a sticky dough forms.
2. Cover and leave to rest for 1-2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Leave to rest for another 2-4 hours. At this stage, either bake immediately or refrigerate for up to 3 days for flavour development.
3. When ready to bake, if refrigerated, remove the bowl from the fridge for an hour before baking. Preheat to 220°C for 30 minutes prior to baking. Place the lid of the baking dish or a baking tray in the oven to preheat.
4. Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape.
5. Remove the lid or tray from the oven. Place the dough on the floured lid. Cut 3 or 4 slashes into the dough to allow the air to escape. Place the dish on top. Alternatively, place on a lined baking tray and pour water into a tray at the base of the oven to create steam.
6. Bake for 1 hour covered, then 10 minutes uncovered at 180°C or until browned and slightly crispy. Cool on a wire rack before slicing.

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