Hearty Twisted Spelt Bread

Method

1. The day before baking, cook the spelt grain in 200ml water with a pinch of salt for about 20 minutes, covered. Drain in a sieve, let cool, and set aside. In a bowl, combine both types of flour, the yeast, and 10g salt. Stir in the lemon juice, cooked spelt grain, and cold water using a wooden spoon until a shaggy dough forms. Cover the bowl so it's airtight and let the dough rise at room temperature for about 18 hours.
2. The next day, dust your work surface with flour and gently turn out the dough. Stretch and fold it three times at 10-minute intervals: first fold from right and left, then top and bottom. The dough will tighten each time. Form into a ball, cover, and let rest for 2 hours.
3. 20 minutes before the rising time ends, preheat the oven to 240°C/220°C fan. Place one baking tray in the middle of the oven and a second one on the bottom rack. Let both trays heat up for 20 minutes.
4. Divide the dough into three equal parts. Gently shape each into a log and twist each piece several times to form a spiral. Place on a sheet of parchment paper.
5. Remove the hot top tray from the oven and transfer the parchment with the twisted loaves onto it. Slide it back into the oven (middle rack). Pour a glass of water into the lower hot tray to create steam and close the door quickly. Bake for 15 minutes. Then remove the steam tray, reduce the temperature to 200°C/180°C fan, and bake another 10-15 minutes until well browned and crispy.