This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!

Recipe:

• 200g white spelt
• 200g water
• 2g yeast
• 4g salt

Mixed dough:
 

Baked:
 
The final dough was easily 4 times the size mixed dough and baked with a little spring. Slightly over-proofed consequently blew some bubbles at the side.

Crumb:

A fine even crumb due to the required intensive mix and the poor gluten properties of spelt.

I challenge anyone to mimic this recipe. I'm sure you will struggle!

Michael

Over and out.