## help for newbie: 100% spelt loaf

Hello all!

What a wonderful community I am happy to now be a part of! This site has already answered SO many of my questions and helped to demystify the art of bread baking.

I have been trying to make a 100% spelt loaf for some time. It always turns out so-so, but not great. We have a 100% spelt bread available at the store, but it is really expensive and I keep staring at the ingredient list (which is very simple) and saying, "Surely I can make this myself!!!" But of course, now that I have discovered this site, I appreciate to what degree the ingredients are not the only important aspect.

So I have found this link for a wonderful sounding Pugliese spelt bread, with a link to a google docs spreadsheet.(the recipe of interest is the last at the bottom of the post, NOT the sourdoughs)

http://www.thefreshloaf.com/node/28855/spelt-beach [1]

And here is where I need help! There is very little detail posted for what to do with the ingredients, because all you expert bread makers presumably know what to do , but I don't! I need WAY more detail on what to do with the ingredients.

In rough form, here is what I think:

1. It is my understanding that i would use the ingredients under 'biga', to make the biga {activate the yeast, put other things together and knead it for (5 min? I hear spelt should not be kneaded too much...)} Stick it in the fridge overnight.

2. Next morning I would put together the other ingredients (at the top of the spreadsheet) {activate the yeast, add other ingredients}, ** then add all (?) of the biga, cut into chunks, and knead for 5 minutes ? (why are the ingredients repeated again at the bottom of the spreadsheet? Is this just for formula verification?)

3. Then I would let sit in a bowl at 26C to rise for 2 hours.

4. Here is a particularly big question: In the comments thread it says not to deflate the dough here. So what do I do? Just put it into a loaf pan with gentle reshaping? Then wait 40 min. and bake it.

5. And then what? At what temperature do I bake it and for how long? do I use steam? Do I transfer it to a preheated bread pan?

I understand that many of my questions are part of the 'art' of making bread and will be up to me, but I would appreciate help especially making sure I am making the biga correctly and kneading for the correct amount of time and allowing the loaf to sit/rise 'correctly'.

Thank you so much in advance!!!