Editing Openai/6952af69-3b84-8012-90d0-b63cfcd2b9cb (section)

==== How to Bake This Recipe as a Round Cast-Iron Loaf ====

===== 1. Dough Tweaks (Recommended) =====

Because spelt is more extensible and fragile, keep the dough:
* Slightly softer than sandwich dough
* Smooth but not slack

👉 If needed, add 1–2 Tbsp extra water during mixing.

===== 2. Shape the Boule =====

After first rise:
# Turn dough onto lightly floured surface
# Gently degas (don’t punch)
# Fold edges toward center, rotate, repeat
# Flip seam-side down and cup-shape into a tight round

Let rest 10 minutes uncovered.

===== 3. Final Proof (Critical) =====
* Place seam-side down on parchment
* Cover lightly
* Proof 30–45 minutes, until dough: - Springs back slowly when pressed - Looks slightly domed (not fully doubled)

⚠️ Do not overproof — spelt collapses easily.

===== 4. Preheat Cast Iron =====
* Place empty cast-iron bread oven (base + lid) in oven
* Preheat to 450°F (232°C) for 30–45 minutes

===== 5. Score & Load =====
* Lightly flour top
* Score one deep slash or simple cross
* Carefully lower dough (on parchment) into hot pot
* Cover immediately

===== 6. Bake Profile (Best for Fresh-Milled Grains) =====

| Stage        | Temp  | Time          |
| ------------ | ----- | ------------- |
| Covered bake | 450°F | 20 minutes    |
| Uncovered    | 425°F | 20–25 minutes |

✔ Internal temp: 205°F
✔ Crust should be deeply golden, not dark brown

===== 7. Cool Completely =====

Cool at least 90 minutes before slicing. Fresh-milled loaves set slowly.