775g warm water
1125g strong white flour
100g wholemeal spelt flour
7g instant yeast
- Combine all of the ingredients in a large bowl, mix very thoroughly with a spoon, then stretch and fold in the bowl. (Do about 12 'stretch-and-folds', turning the bowl as you go.)
- Place the bowl inside a large plastic bag, leave to rest for 15 minutes, then do another 12 'stretch-and-folds'. Repeat the 'rest/stretch-and-fold' cycle three more times, then leave the dough to rest for a further hour.
- Prepare two large banettons by lining them with plenty of spelt flour.
- Turn the dough out onto a well-floured surface, divide into two even portions (1kg each) and shape.
- To make a round boule, form the dough into a ball. To make a long batard, form the dough into a ball, then flatten slightly and fold both sides into the middle. Rotate through 90o, then fold into the middle again. Without rotating, fold a third time, then fold in half and press the edges together to seal.
- Place the shaped loaves seam-side up in the floured banettons, cover with a linen cloth and leave to rise at room temperature.
- After 30 minutes, put your baking stone onto the middle shelf of the oven, put a baking tray on the bottom shelf, and turn the oven to maximum. Leave the loaves to rise for a further 60 minutes.
- Boil some water in a kettle.
- Transfer one loaf onto a peel and slash the top (lengthwise if it is the batard, with a criss-cross or circular pattern for the boule).
- Pour some of the boiling water into the baking tray, quickly transfer the slashed loaf, spray a little more water into the oven, and close the door.
- Bake at maximum for 10 minutes, then turn the oven down to 225oC and bake for a further 25 minutes. Remove to a grid to cool.
- Repeat steps 8 to 11 above for your second loaf.