Spelt Bread
A loaf made with white spelt flour, with or without olive oil. The salt can also be left out for an unsalted version inspired by Tuscan bread.
Method
Place the flour and yeast in the bowl of a stand mixer fitted with a dough hook. Begin mixing at low speed, adding the water a little at a time.
Towards the end, add the salt before pouring in the remaining water. Finally, incorporate the oil, if using, in small additions, allowing each to absorb before adding the next.
Once mixed, give the dough a few strengthening folds. Transfer to a lightly oiled or floured bowl, cover and leave to rise until doubled in volume.
Handle the risen dough gently, keeping as much air in it as possible. Shape into a round or elongated loaf with a few successive folds, then place in a well-floured proving basket. Cover and leave to rise again until puffy and relaxed.
Preheat the oven on conventional heat to its highest temperature, preferably above 250 °C. Gently transfer the loaf from the basket to a baking tray, place in the oven and bake for about 35 minutes.
Leave to cool on a wire rack before slicing.
Tips
A stand mixer makes the work easier, but the dough can also be kneaded by hand.
To shorten the rising time, use lukewarm water and leave the dough in a warm place, around 30–35 °C. The water should feel lukewarm, never hot.
Watch the dough rather than the clock: doubling in volume guides the first rise; a puffy, relaxed appearance guides the second.
The 35-minute baking time is approximate: the shape of the loaf and the behaviour of the oven may call for small adjustments.
Variations
Without oil
Leave out the oil, keeping the same quantities of flour, water, yeast and salt.
Unsalted bread
Leave out both the oil and salt for a simple, Tuscan-inspired loaf to serve with more assertive flavours.