Spelt bread with sourdough and cooking piece

Ingredients for 1 servings:

• 50 g starter (wheat or rye starter)
• 150 g wholemeal rye flour or wholemeal wheat flour
• 150 g water, lukewarm
• 40 g wheat flour type 1050 or spelt flour type 1050
• 200 g water
• 175 g wheat flour type 1050
• 350 g spelt flour type 1050
• 300 g water
• 15 g salt
• Bread spice mix, optional
• Grains or glue seeds, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 20 hours 50 minutes

For the sourdough, mix together the sourdough starter, wholemeal rye or wheat flour, and lukewarm water, and let it rest for about 12-15 hours. For the cooked bread, combine the wheat or spelt flour and cold water in a saucepan and mix, making sure no lumps form. Bring everything to a boil, stirring vigorously until a pudding-like mixture forms. Let this mixture cool, then cover it with cling film to prevent it from drying out. Refrigerate the cooked bread. It will keep for 2 days in the refrigerator without any problems. For the main dough, mix the wheat flour and spelt flour, water, and salt. If desired, add bread spice, or seeds or linseed to taste. Mix the sourdough, cooked bread, and main dough together, using a food processor to form a dough, and let the dough rest, covered, for about 1 hour. First, soak the Roman pot with the lid in water. Grease the bottom pot so that the bread can be easily removed from the Roman pot. Knead the dough, fold it several times, and shape it into a ball or oblong loaf. Place the dough in the Roman pot and let it rise for about 2-3 hours, until it has significantly increased in volume. Then spray the surface with water and score it about 1 cm with a knife or blade to prevent the crust from cracking uncontrollably. Dust with flour if desired. Place the cold Roman pot on the lowest rack in the oven and preheat the oven to 250°C. After about 35 minutes, remove the lid from the Roman pot, reduce the baking temperature to about 190°C, and bake the bread for another 15 minutes. Then remove the bread from the Roman pot and bake it in the oven for another 15 minutes. The baking time may vary depending on the oven. An additional 5 to 10 minutes of baking time is not necessary. After baking, tap the bread to see if it sounds hollow. Allow the bread to cool thoroughly. The listed ingredients result in a loaf weighing approximately 1200 to 1300 grams.