Type what you have

Ingredients

• ✓ sprouted spelt flour
• bread flour
• active dry yeast
• water
• kosher salt

Instructions

1. 1 Place bread flour, spelt flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix until a very wet, sticky dough comes together, about 3 minutes. Add salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl, cover with foil, and allow dough to rise at room temperature for 18 hours.
2. 2 Deflate bubbly dough with a spatula by scraping down the sides of the bowl and folding dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
3. 3 Scrape dough out onto a heavily floured surface. Sprinkle the surface of dough generously with flour. Use floured hands to roll and fold dough on the table into a round or oval shape with a smooth surface, 1 to 2 minutes, adding more flour if dough is too sticky. The loaf shape doesn't really matter, but a smooth surface is the goal.
4. 4 Transfer to a Silpat-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up; this is normal.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a rack in the center of the oven.
6. 6 Use a very sharp knife or razor to cut a shallow slash down the middle of dough, being careful not to deflate dough too much; the slash is optional. Spray the surface of loaf very lightly with water to help a crust form.
7. 7 Bake on the center rack in the preheated oven until nicely browned and loaf sounds hollow when tapped, about 30 minutes. Let cool on a wire rack before slicing.

By John Mitzewich

Ingredients

• ✓ sprouted spelt flour
• water
• honey
• active dry yeast
• olive oil
• salt

Instructions

1. 1 Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
2. 2 Stir remaining 2 cups flour, olive oil, and salt into yeast mixture. Beat in a stand mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough into an oiled mixing bowl, cover the bowl with a plate, and let rise until doubled in volume, 90 minutes.
3. 3 Punch dough down and transfer to a lightly floured work surface. Divide into four equal balls. Cover each ball and let rest until dough rises slightly, 30 to 45 minutes.

By John Mitzewich