Makes: 1 large loaf
1 cup (227g) fed/bubbly sourdough starter
1 3/4 (397g) cups lukewarm water
5 cups (600g) whole-grain Spelt flour + extra for counter and dusting the loaf
1 Tablespoon (18g) salt
1. In the bowl of a stand mixer or a large mixing bowl, stir the sourdough starter and water until the starter is mostly dissolved. Add in the remaining ingredients.
2. With the paddle attachment of a stand mixer beat at medium speed for 30-60 seconds. If mixing by hand, stir with a spoon or dough whisk until everything is combined.
3. Leave the dough in the bowl, covered with plastic wrap or a lid, for 1 hour at room temperature.
4. Gently perform a series of stretch and folds (turning the bowl a quarter after each one) 3-4 times. (wet your fingers lightly if you find it's too sticky to work with) Place it back in the bowl, cover, and let sit another hour at room temperature. Do this series a total of 3 times, allowing the dough a 1-hour rest between each.
5. After the third time of folding it over itself, place the covered bowl in the refrigerator for at least 8 hours but up to 2 days.
6. When you're ready to make bread, turn the dough out onto a well-floured surface, and shape it to fit the vessel you'll be baking it in (i.e. rectangle or round ball).
If you'll be baking it in a pan without parchment paper, lightly oil the pan and then place the dough, seam side down, into the vessel. Cover and let sit at room temperature 2 1/2 - 3 hours. During this time, it may rise slightly and will relax and expand.
If you'll be baking it in a dutch oven, place the dough onto a piece of parchment paper, seam side down, and place into the dutch oven. Cover and let sit at room temperature 2 1/2-3 hours. During this time, it may rise slightly and will relax and expand.
7. 30 minutes before you're ready to bake, preheat your oven to 450 degrees F.
8. Just before placing in the oven to bake, lightly dust the top of the dough with flour and, using a sharp knife or lame, make one or more 1/2" deep slashes on the top surface. If you're baking a sandwich or long loaf, use just one slash down the center of the dough.
9. If using a covered baker such as a dutch oven, cover and place in the preheated oven to bake for 30 minutes. Uncover and bake an additional 15-20 minutes longer, until a digital thermometer inserted into the center of the loaf reads at least 210 degrees F.
If using a loaf pan or uncovered vessel, place in the oven and bake 45-50 minutes, or until a digital thermometer inserted into the center of the loaf reads at least 210 degrees F.
10. Remove the bread from the oven and transfer to a rack to cool completely.
11. Store leftovers in a sealed container at room temperature for several days or freeze for longer storage.