Homemade sourdough spelt bread

Autolysis:

Start with autolysis. Either by hand or with a stand mixer, combine the flour and water at low speed until you have a smooth mixture. If the dough seems too dry, add a little water (drizzle). Let rest for 30 minutes.

Adding the ingredients:

Add the salt and yeast. Knead the dough until it becomes smooth and elastic. It should be possible to stretch the dough without tearing it, forming a “window” that allows you to see the gluten network. If the dough is too firm, add water to adjust the consistency. The choice of dough texture is personal. Therefore, adjust the dough to the desired texture. Knead for about 3 minutes at speed 1, then 3 minutes at speed 7-8.

First fermentation:

Let the dough rise in a mixing bowl at room temperature (around 75-77°F / 24-25°C), covering the bowl with a damp cloth. Allow it to ferment for 60 minutes, then give it a fold (rabat) and continue fermenting for 90 to 120 minutes. The warmer the room is, the faster the dough will rise.

Division and prerising (or proofing):

Divide the dough into two dough rolls, and shape them into tight balls.
Cover the dough balls with a damp cloth and let them rise for 45 to 60 minutes in a warm, humid environment.

Preheating and Baking:

Preheat the oven to 485-475°F (250-245°C), s well as the pizza stone or the casserole.

Place the dough balls in the oven and let them bake for 40 to 45 minutes, ideally with steam for a better crust. The bread should sound hollow when you turn it over and knock on it.