Make the Poolish (14 to 16 Hours in advance) - Day 1

• In the bowl of a kitchen aid mixer, combine the spelt flour, water and yeast. Mix thoroughly to combine. Cover tightly with plastic wrap and drape a clean kitchen towel over the bowl. Set aside in a draft free area for 14 to 16 hours.
  174 grams spelt flour, 174 grams water, pinch of instant yeast

Make the final dough (Day 2)

• 14 - 16 hours later, once the poolish has fermented and matured, add the remaining ingredients, except the salt, to the same kitchen aid bowl with the poolish. Let the ingredients rest for 15 minutes. (This is called autolyse.)

  Note: No need to mix at this stage. Although some bakers do mix the ingredients on low speed until the ingredients are combined.
  355 grams spelt flour, 191 grams water, Poolish, 1 gram instant yeast
• Add the salt to bowl. Place the bowl on the kitchen aid stand attached with a dough hook. Mix on low speed until the wet and dry ingredients are combined.

  Note: I use speed 2 on my mixer and mixed for about 2 minutes.
  10 grams kosher salt
• Increase the speed to medium and mix for 7 to 8 minutes until the dough pulls away from the sides of the bowl and is smooth.

  Note: The dough will be soft and slightly sticky to the touch.
• Lightly grease a large mixing bowl. Transfer the dough to the greased mixing bowl. Cover tightly with plastic wrap and drape a clean kitchen towel over the bowl.
  neutral oil for greasing bowl

Ferment and Fold the dough

• Let the dough ferment for 20 minutes. Remove the towel and plastic wrap. Fold the dough by simply lifting and stretching the four corners into the center of the dough. Cover again with the plastic wrap and kitchen towel.
• Repeat the fold 2-more times. Once every 20 minutes.
• After the final 20 minutes, cover the bowl again and ferment for 60 minutes. Then perform a final fold.
• After the last fold, cover the bowl with the plastic wrap and kitchen towel. Let this ferment for 2-hours.

Complete the final shape and Bake

Preheat the oven 450F/232C

• Sprinkle some spelt flour inside a covered round stoneware baker.
  spelt flour for dusting baking dish
• Transfer the dough onto a clean work surface. Shape into a round.
• Transfer the round dough, seam side down into the floured baker. Cover with the stoneware cover.Allow to final proof for 45 minutes.
• Open the cover. Use a bread cutting tool, like a lame to score the top of the bread in whatever design you like. Cover the baker. Transfer the covered baked to the preheated oven.
• Bake 40 minutes. Remove from the oven. Transfer the bread to a wire rack and cool completely. Enjoy.