Cooking Instructions
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Step 1
For the poolish, in a bowl combine
All-Purpose Flour (20 g)
with
Water (20 g)
and
Fresh Yeast (1 g)
. Stir and cover with plastic wrap. Let it rest until it doubles in size and bubbles form on top.
Step 2
1 hour before poolish is ready, in a bowl mix
Type 00 Flour (175 g)
and
Spelt Flour (45 g)
with
Water (120 g)
.
Step 3
Next, add poolish to the flour mix and
Water (20 g)
.
Step 4
Mix well until the dough comes together then add
Salt (5 g)
and remaining
Water (10 g)
and keep kneading until you get a smooth and elastic dough. Let it rest for 1 hour.
Step 5
Then do a few rounds of slap and fold. Depending on how well the gluten in the dough has developed. In my case, 2 rounds were enough. Let dough rest at room temperature covered with plastic wrap until it doubles in size.
Step 6
Next, fold the dough in 3 and let it rest for 1 more hour.
Step 7
Last proceed with giving the dough a round shape, sealing it well. Place it sealed up into a basket lined with a floured towel. Cover with plastic wrap and let double in size at room temperature. Then move it in your fridge overnight.
Step 8
Next morning, transfer the bread into a dutch oven pan, flour the top and place a cut on the top.
Step 9
Preheat your oven to 450 degrees F (230 degrees C).
Step 10
Bake covered with a lid at 450 degrees F (230 degrees C) for 20 minutes.
Step 11
Remove the lid and keep baking for 20 more minutes at 400 degrees F (200 degrees C).
Step 12
Then turn down the temperature to 350 degrees F (180 degrees C) and cook for 10 minutes, with the last 5 minutes of baking with your oven’s door slightly open, this will help dry up your bread.
Step 13
Let the bread cool down completely on a wire rack and slice and enjoy!
