[2017-07] Country Spelt Loaf

I'm still nurturing my spelt starter in preparation for an all-spelt loaf later this week, so this is another variation on the country loaf, made with spelt starter that would otherwise go to waste.

I'm quite happy with the rise on this loaf, as well as the flavor that the spelt starter seems to impart. Sorry, no crumb shot, I took this loaf to the office where it was promptly devoured by my team during weekly staff.

Recipe is as follows:

• 500g KA bread flour
• 350g water (77°)
• 150g spelt starter
• 12.5g salt

S&F for 4 hours @ 30 minute intervals, bench rest, loaf formed. Proofed overnight in a cool kitchen for ~12 hours. 

Baked in Lodge combo cooker covered for 20 minutes @ 500°, uncovered for 12 minutes @ 450°