I planned to bake this Bread at the last weekend. But my sourdough was not willing to work anymore so I needed another plan. I used a part of the dough I mixed the evening before for breakfast rolls and which I allowed to rise overnight in the kitchen. A dough that is allowed to rise slowly is a good preferment. Mixed with home milled Spelt flour and Wheat flour I created a delicous whole grain bread.
After I mixed the dough I placed it in the fridge to rise slowly while I spent a part of my Sunday in the lab. When I came home five hours later, the dough had doubled its volume, so I formed two loaves and placed them seam side down in two bread forms. After proofing and turning the loaves over on the oven peel the seam side is now on top of the loaves. The crust will crack along the seam unevenly in the oven which creates a rustic looking loaf.