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@rive_gauche
ok, today was a real success.
1 tbsp honey in 400ml warm water, stirred in instant yeast, sat on sunny window ledge for 20 mins, nice and yeasty and formed a bubbly cake.
500g spelt wholemeal mixed with 1 tsp salt in a large bowl, added in watery yeasty mix and roughly mixed with spoon. added 1 tbsp olive oil, roughly mixed. added in 2 tsp cider vinegar, mixed by hand and turned out onto a cold worktop.
the dough was wet and very pliable, kneaded for 5 minutes, then into an oiled bowl covered with clingfilm. rested in a warm place for an hour. doubled in size, used a flexible spatula to get the sticky dough out of the bowl onto the floured worktop. 2-3 minutes knocking back and shaping then into a 2lb oiled and floured loaf tin. covered in oiled clingfilm and sat on top of the stove while the oven was heating to 220degC (fan).
Placed a bowl of water into the bottom of the oven. when the dough had doubled again (30 mins) placed on middle shelf in the oven, turned it down to 200 and set the timer for 35 mins.
removed, turned out, nice hollow sound from base, left on rack to cool for an hour.
results: more open structure, no denseness at base, not so cakey, moreish :)