A very flavorful rustic loaf using a rye levain and 20% spelt. Please note the formula given for "The Dough" includes the levain. The Overall formual is:
20% rye flour
20% spelt flour
60% bread flour
.2% fresh yeast
Rye levain (100% hydration)
Combine levain, flours, and water and autolyse for 1 hour.
Add salt (and optional yeast) and continue mixing by hand for 15-20 minutes or by stand mixer 5-7 minutes until dough temperature reaches 23-25 degrees.
Bulk ferment for 20 minutes.
Cut and preshape, rest for 20 minutes.
Retard for 12-15 hours at 10 degrees.
Bake with steam at 230 degrees for 35 minutes.