BBB Whipped Spelt Bread

I must admit to having been apprehensive about this bread challenge, but I've missed far too many BBB opportunities this year!  So I took the plunge.  It actually goes against most of what I've learned about working with spelt.  Maybe I should not worry about the differences in technique though; after all, when R takes a bite of plain bread and says, "Mmmmm, yummy!" that is a good sign.  The dough was super sticky and quite slack; a bit of a trick to work with but it turned out an incredibly flavorful loaf.  I might use only 18 grams of my good sea salt next time as I like my bread with butter, but this loaf is salty enough that it could be eaten with unsalted butter.  It has a nice crisp crust and chewy interior.  Like a sourdough loaf without the sour.  Probably why my daughter likes it so much.  I had fun looking at all the Babes' loaves and the different ways they turned out.  I think a defining factor was whether or not the loaves were 100% spelt or if the baker had to use a substitute for either the whole spelt or the sifted spelt due to availability in the area.  A little regular wheat can add a lot to a spelt loaf in terms of structure.  I would be very curious to know how long people whipped before their dough came off the sides.  Mine was 30 seconds and I went longer since I thought it had to be longer than that.  And of course being spelt, it loosened up and got very slack a minute later.  Here is the recipe, copied from the host kitchen:

Whipped Bread
from Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry by Hanne Risgaard
makes 2 loaves

 

840 g/ 29.63 oz sifted spelt flour (I used light spelt)
160 g/ 5.64 oz whole-spelt flour
10 g/ 0.35 oz fresh yeast (I used 2 tsp instant yeast)
20 g/ 0.70 oz salt
approx 800g/ 28.21 oz water

Mix the two types of flour in the mixing bowl, rub in the yeast, and add the salt and water. Mix the dough at high speed using a whisk until the dough no longer sticks to the sides and bottom of the bowl. Scrape the soft dough off the whisk, put a lid on the mixing bowl, and let the dough rest in the fridge overnight.

The next day, allow the dough to warm for a couple of hours before continuing.
Gently turn the dough onto a generously floured work surface, and dust the top of the dough with a little flour. Divide the dough into four equal-size pieces. Quickly twist the pieces together in pairs, preserving as much air in the dough as possible. Place the two twisted loaves on separate peels lined with parchment paper. Let them proof until nearly doubled in volume.  (Mine spread more than rose)

Preheat the convection oven, with baking stone to 250°C/480°F.
Generously mist the inside of the oven with water. Ease the loaves, along with the parchment paper, onto the baking stone. Spray a little more water into the oven. Repeat after one minute.

After 5 minutes of baking, lower the heat to 210°C/410°F, then bake the loaves for another 20-30 minutes more.

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