Buttermilk crust from the Roman pot

Ingredients for 1 servings:

• 500 ml buttermilk, lukewarm
• 15 g fresh yeast
• 350 g wheat flour type 1050
• 100 g whole wheat flour
• 150 g spelt flour type 630
• 1 tsp honey
• 2 tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

Add the yeast and honey to the lukewarm buttermilk and let stand briefly. Add the remaining ingredients and knead everything together. Let the dough rest/prove for at least 2 hours. After the proving time, transfer the dough to a floured work surface, fold it several times, and shape it into a loaf. Place the dough in a floured earthenware pot, lightly moisten the surface with water, flour, and score it with a knife or razor blade. Place the earthenware pot with the lid on in a cold oven on the lowest shelf and bake the bread at 240°C (top/bottom heat) for about 50-60 minutes. If necessary, brown the bread uncovered for a few more minutes.