Add starter (200g)
1
Add warm water (640ml)
2
Swirl to mix wet ingredients
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Add bread flour (880g)
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Add spelt flour (100g)
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Mix until dough is shaggy
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Cover and let rest about 30 minutes
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If dough pulls back, it’s ready
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Measure out salt (30g)
9
Incorporate salt while folding the dough (first fold). Cover and let rest 30 minutes.
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Fold dough (second fold). Cover and let rest 30 minutes.
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Fold dough one last time (third fold). Cover and let rest 4 hours.
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Sprinkle rice flour into proving basket (or bowl with towel) — to prevent dough sticking
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Divide dough into two
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Shape dough and place into proving basket. Let prove 2 hours
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Repeat with other half (use towel if you don’t have a proofing basket)
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Preheat oven with Dutch oven inside to 425F
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Put dough into hot Dutch oven
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Score dough
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Add a few sprays of water before closing lid (important)
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Into the oven
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Repeat for other dough half
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Bake for 30 minutes with lid on. Remove lid and bake additional 30 minutes at 400F
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Let rest uncovered on rack for 1 hour before cutting.
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