Ingredients
350 g white flour
150 g spelt flour
10 g non-iodized sea salt
7 g instant yeast
1 tsp diastic malt powder (improves fermentation)
340 g - 375g lukewarm (95℉)
12 g olive oil
#11 Römertopf
Method
Anytime on the day before baking:
Stir together dry ingredients together into a warmed stand mixer bowl. Add the oil and your preferred quantity of water* to the dry ingredients. Mix with a paddle for 1 minute. Change to the dough hook and knead for 4 minutes. Cover and let rest for 4 minutes.
Stir together dry ingredients together into a warmed stand mixer bowl. Add the oil and your preferred quantity of water* to the dry ingredients. Mix with a paddle for 1 minute. Change to the dough hook and knead for 4 minutes. Cover and let rest for 4 minutes.
After 4 minutes, you will begin the stretch and fold. This could be done in a lightly oiled bowl or on a lightly oiled work surface. Wet your hands, reach under on side of the dough and stretch it out while holding back the opposite side of the dough with the other hand,and then fold it back over the center of the dough. Repeat that from the other three sides. Turn the dough over and tuck it into a clump.
Cover the bowl, or cover the dough with the upside down bowl, and let rest for 10 minutes. Repeat this entire sequence three more times. When finished with the 4th stretch and fold, cover the dough tightly with plastic wrap and refrigerate over night (Or even up to two days). Make sure that the bowl is large enough because the dough will double, perhaps even triple.
The day of baking:
Remove the bowl from the fridge 2 hours before you plan to bake. Keep it covered and at room temperature.
----------------------------
About 1 hour before baking, set the Römertopf on the lowest shelf position and preheat the oven to 500℉.
----------------------------
With the help of a dough scraper, remove the dough from the bowl onto a lightly floured work surface. With floured hands, gather the dough, fold a couple of times, shape into a ball and then elongate into an 8-inch long loaf.
Place your dough, seam side down, into a seasoned banneton**. Pop any air bubbles that show up on the surface. Cover and let proof at room temperature until the dough is somewhat swollen, but not looking bloated, which will take about 30 to 45 minutes.
Take the Römertopf base out of the oven and close the door again to retain the heat. Invert the dough into the pre-heated Römertopf base. Slash the top with an oiled razor blade or knife. Cover the base with the Römertopf lid and set it into the oven, reduce the heat to 475℉ and bake for 30-35 minutes. Remove the lid and insert the oiled probe of a remote thermometer into the center of the loaf. Reduce the heat to 450℉ and continue baking until the loaf has the color you want. The internal temperature has to be not less than 197℉.