Step 1

Mix the white bread flour and 75g water to a shaggy mass, cover and leave to autolyse for 1 hours.

Step 2

Break the Motherdough into chunk and place on top of the autolyse mix.

Step 3

Add the remaining spelt (and optional bakers malt) to the autolyse mixture and the Motherdough. With the dough hook attachment on, set the mixer to a medium speed and add the water in a slow stream.

Step 4

Allow the water to mix with all the flour and the autolyse mix and let the dough come together. Rest for 30 minutes in the bowl.

Step 5

Sprinkle on the salt and mix on a medium-high speed for 5-10 minutes until the dough visibly gains strength and

Step 6

Remove the dough from bowl and transfer for to a container brushed with oil.

Step 7

Execute 2 sets of stretch and folds to settle the dough.

Step 8

Rest at 25-30 deg C and execute 2 sets of gentle coil folds every 20-30 minutes for 2-3 hours of bulk fermentation.

Step 9

Shape and place in a banneton prepared with rice flour. Cover with plastic sheet and leave to rest for 30 minutes.

Step 10

Transfer to the fridge at 6 deg C and prove for 12-18 hours.

Step 11

Remove from the fridge and allow a final warm proof for approx 2 hours at 25-30 deg C. You should notice a reasonable increase in volume and an improvement in the softness of the texture.

Step 12

Bake with a Motherdough baking steel or dutch oven heated appropriately. Steam for the 20 minutes. Reduce heat to 200 deg C and bake for a further 30-40 minutes. Finally slightly crack the oven door with a wooden spoon and bake for a final 10-15 minutes.

Step 13

Allow the loaf to cool to room temperature or just warm before cutting.