Spelt Bread

Very little kneading for spelt plus Jim Lahey's cast iron cooking method = Beautiful crust with better rising than spelt is known for.

BIGA (or Starter) This recipe makes about 2 cups
1/2 tsp active dry yeast
1/4 cup warm water (110 – 115 degrees F.)
3/4 cup tepid water
1 1/2 cups White Spelt Flour (divided 1, 1/2)
1 cup Whole Grain Spelt flour

DOUGH
2 cups biga
1 3/4 tsp active dry yeast
1/4 cup warm water (110 – 115 degrees F)
1 1/4 cups tepid water (divided 3/4, 1/2)
3 tsp salt
1 egg, lightly beaten
3 T olive oil or melted butter
3 T powdered milk (optional)
3 T maple syrup, honey or brown sugar
4-5 cups white spelt or mix w/ whole Grain Spelt flour


BIGA (or Starter)
Dissolve the yeast in the warm water in a small bowl.  Let it stand for 5 minutes until creamy.
Pour the 3/4 cup of tepid water into a large bowl and add the yeast. Mix in the 1 cup of White Spelt flour and the Whole Grain Spelt flour a little bit at a time. Beat Well. The biga will be thick to begin with but will soften and become lively while it sits on the counter.
Cover it with plastic wrap and let it stand for 4 hours at room temperature (75 degrees F) OR refrigerate overnight & bring to room temp so fermentation resumes.
Stir in an additional 1/2 cup of White Spelt flour and 1/4 cup of tepid water.
Let the biga stand at room temperature for another hour or so until it becomes active and bubby  

DOUGH
In a large mixing bowl, sprinkle the yeast over the 1/4 cup warm water.  Stir to dissolve and let it stand for 5 minutes until creamy.
Add the biga to the yeast mixture plus 3/4 cup of tepid water, mix vigorously with a wooden spoon.
Add 2 cups of the flour and form a rough dough.
Add the salt, egg, sugar & powdered milk to the remaining 1/2 cup of water and stir then add it to the bowl, add melted butter or oil, mix.
Gradually add 2 1/4 to 2 1/2 cups of flour and beat or stir with a Danish Dough whisk or wooden spoon until it forms a very soft dough.
Scrape down the sides of the bowl and mix until the dough forms a ball.  The dough will be sticky, soft and very moist at this point.
Turn the dough out onto a surface lightly floured with White Spelt flour.  Cover it and let it rest 10 minutes, then knead it gently by hand about 10 times.
Place the dough in a lightly oiled bowl. Cover and let the dough rise in a draft-free place at cool room temperature (70 – 75 degrees F) for about 40 – 50 minutes. Check the dough and if an impression remains when a finger is pressed gently into it, then it is ready.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into two balls. Generously coat a cotton towel (not terry cloth) with flour, or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise for about 1-2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put two ungreased 4- to 6-quart heavy covered pots (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pots from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 25 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack.