Otto's Spelt bread is boule-shaped and made with freshly stone-milled spelt (a pre-historical wheat variety), using a methode en direct (proofing within 3h).
The boule weighs about 1lb 5oz (600 g).
Otto's Spelt bread
During his life, Otto was both my father in law and a renown archeoligist who specialized in the living and farming methods in the stone age. He developed a bread recipe with spelt long before sourdough baking, sustainable farming and pre-historical grains made it into mainstream. I fell in love with the crust and texture the very first time I was presented a sliver of bread fresh from the oven.
He made his bread with spelt , water, salt and yeast, baking the breads in tins. I have added a bit Turkey red, for shaping purposes.