Whole Grain Spelt Pan Loaf

Step 1

Levain (Night before 9:00 p.m.)Add the levain ingredients to a jar and mix well. Leave to ferment overnight.

Step 2

Mix (9:00 a.m.)When your levain is mature and ready to be used, add the Main Dough ingredients and the levain (from step to a mixing bowl. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes. Transfer the dough to a container for bulk fermentation and cover.

Step 3

Bulk fermentation (9:15 a.m. to 12:45 p.m.)During the 3.5 hour bulk fermentation, give the dough four sets of stretch and folds where the first set is 15 minutes after the start, then every 30 minutes thereafter. After the fourth set, let the dough rest, covered, until the end of bulk.

Step 4

Preshape (12:45 p.m.)Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut round. Let the dough rest, uncovered, for 20 minutes.

Step 5

Shape (1:05 p.m.)Shape the dough into a long tube and place in the loaf pan. Top with coarse bran or rolled oats, if desired.

Step 6

Proof (1:15 p.m. to 2:45 p.m., or until ready) Cover the pan with reusable plastic and proof on the counter for 1-2 hours until the dough is very soft to the touch.

Step 7

Bake (2:45 p.m.)Preheat empty oven to 450°F (230°C). Drop the oven temp to 425°F (218°C) and bake for 20 minutes with steam. After 20 minutes, remove the steaming pan and bake for an additional 25-30 minutes at 425°F (218°C). After that, when the dough looks well colored on top and the interior temp registers around 205°F (96°C), remove the loaf from its pan and finish baking in the oven directly on the oven rack for 5 minutes for more color. Finally, remove the loaf from the oven and let it cool on a wire rack for at least 3-4 hours before slicing.