100% SPELT SOURDOUGH BREAD and BASEMENT FOOD STORAGE TOUR

Sourdough Spelt Bread Recipe
Makes 2 small round loaves
700 g white spelt
300 g whole spelt
22 g fine sea salt
650 g water
120 g active starter
Mix dry ingredients, then add water and starter to a well in the dry ingredients.
Let flour fully absorb water for 30-60 minutes, then begin stretching and folding every 30-60 minutes for 3 or 4 times.
Let ferment 3 or 4 more hours, then shape into two loaves. Place in lined bowls or baskets and refrigerate overnight. There is not need to cover the dough in the fridge.
Preheat oven with Dutch ovens inside to 500 degrees. Transfer loaves to hot Dutch ovens, replace lids, lower temperature to 450 degrees and bake 45 minutes with the lids on.
Let cool at least one hour before slicing to allow bread to finish baking and avoid gumminess.
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[@JoePo1982]

Well organized!

[@HowChandraDoesFood]

Why, thank you very much!