High-Hydration Spelt Bread with Stiff Starter

Not long ago, I thought that a highly hydrated spelt bread could only be baked in a tin, otherwise it would spread. But things change, and fortunately, so do my opinions. With new knowledge came a new attempt: a free-standing, high-hydration spelt loaf. And it worked.

Why? The explanation is simple. I increased the amount of salt slightly, because salt, in the right proportion, strengthens gluten. I also mixed the dough only briefly, just until the starter was fully incorporated. The structure of the dough is built later, through folding rather than kneading.

Ingredients

• 140 g ripe Lievito Madre stiff starter
• 435 g spelt flour T650 (white spelt flour)
• 310 g water
• 14 g salt
  (yes, this loaf is slightly saltier than most of my recipes)

Method

1. In the bowl of a stand mixer, combine all ingredients and mix until a smooth dough forms. Do not knead for too long, only until the starter and all ingredients are evenly incorporated and the dough is smooth.
2. With wet hands, transfer the dough into a container lightly greased with vegetable oil. Perform one fold, cover the container, and let the dough rest for 45 minutes.
3. Fold the dough four times at 45-minute intervals. After the final fold, let it rest for another 45 minutes. Always fold with wet hands and handle the dough gently, avoiding tearing.
   Note: If the dough shows a very high number of bubbles after the final fold, shorten the last rest to 15–20 minutes to prevent over-fermentation.
4. Turn the dough out onto a floured surface, shape it for an oval proofing basket, and place it inside. Proof in the refrigerator for about 15 hours at 7-8 °C. The dough will rise in the fridge, but not quite to double its volume.
5. Bake the spelt bread in the classic way: first with steam for 20 minutes at 250 °C, then finish with another 20 minutes at 210 °C without steam.
   Allow the baked bread to cool completely on a wire rack.

Honestly, I was surprised by the result. I did not expect such a beautiful, expressive loaf, almost balloon-like in its expansion.