100% spelt sourdough bread
This is 100% spelt bread - 10% whole-grain spelt flour home milled, 90% white spelt flour, 70% hydration, 10% inoculation.
I tested a new approach in making this bread - no autolize, no "fermentolize", just mixing all ingredients including salt at slow speed and after 3 minutes at higher speed for gluten development until the dough didn't stick any more to the walls of the bowl of my Kitchen Aid mixer - about 2-3 minutes more.
4 stretch and folds, preshape, shaping using stitching method and our on counter before short cold retard as we needed the bread for breakfast. Baked in iron-cast skillet the standard way 30 minutes covered.
Due to extensible gluten property of spelt gluten I decided to completely skip autolyse or fermentolyse and just mix the dough and develop gluten right away. I think this approach paid off as the crumb is very nicely evenly opened.