Step 1

Mix the sprouted whole-spelt flour, white and whole-wheat spelt flours together. Add the water, honey and spelt levain (starter) to hydrate the flour. Then knead for 5 minutes. Leave for 30 minutes and then mix in the salt and knead for a further 2-3 minutes.

Step 2

Leave to bulk-ferment for one hour.

Step 3

Fold the dough, stretching the furthest end away from you out and then back in ¾ of the way and then repeat the same to the other end. Turn the dough 180 degrees and repeat this process and then flip the dough over so you have a nice tight bundle of dough, with the layers revealed from the folding on the side. This folding helps to develop the gluten in the flour, which will enable you to shape your loaf as you like and to get a good rise as the gluten traps the carbon dioxide released from the fermentation process.

Step 4

Continue bulk-fermentation for one hour.

Step 5

Repeat step 3

Step 6

Continue bulk-fermentation in the fridge for 2 hours.

Step 7

Pre-shape your loaf into its desired shape. Leave to rest for 5-10 minutes, then mould again into its final shape and place upside down in a well-floured banneton.

Step 8

Place in the fridge for 6-8 hours or overnight.

Step 9

Tip the dough out of the banneton and onto a peel or baking tray, slash with your desired cut and place in a hot oven for 30-35 minutes.