Spelt & Bier Bread

 

500 grams spelt flour

1 1/2 teaspoons salt

1/2 teaspoon dry yeast

200 milliliters water

125 milliliters beer

1 tablespoon cider vinegar or white wine vinegar

1. mix all ingredients quickly in a big ceramic bowl with a wooden spoon. Dough will be relatively liquid

2. cover bowl with a kitchen towel, and let stand at room temperature for 18 hours

3. place dough on a well floured surface, and with the help of a dough scraper,  "fold" the dough from one side to the other, and from the top to the bottom. Repeat  10-15 times, and k add little flour to make dough workable (keep it relatively wet!)

4. brush some plastic wrap with oil, and place it directly on the surface of dough. Let rise for 2 hours

5. heat oven to 250°C, and place an enameled dutch oven with its lid on a rack at lower level of oven. When dutch oven is very hot, take it out, and brush the inside with oil

6. pour dough directly into hot dutch oven (don't knead it). Sprinkle with flour, and cut some slits on the top with a sharp knife

7. bake at 230°C for 25 minutes with the lid on, and then 15-20 minutes without the lid