Pain d'épeautre au levain

03 — Method

1. Dissolve the starter in the lukewarm water in the bowl, add the spelt flour and mix just enough — spelt is delicate and doesn’t like long or vigorous kneading.Making it from scratch? See bread & sourdough — rises 2 to 12 h
2. Let the dough rest for 40 minutes, add the salt and chopped pumpkin seeds, then do a few gentle folds to bring it together without tearing.
3. Cover and let rise for 3 to 4 hours at room temperature, keeping an eye on it — spelt rises faster than wheat and can overproof quickly.
4. Shape a loose oval loaf, place it seam-side up in the floured banneton, then let it rise for 1½ hours or overnight in the fridge.
5. Preheat the oven with the Dutch oven inside to 230 °C (450 °F), tip the loaf into it, score it with one clean slash, cover and bake right away.
6. Bake covered for 30 minutes, then uncovered for 12 minutes for an amber crust. Let the bread cool completely on a rack before slicing.