To a medium bowl add: 750g whole-grain coarse spelt flour and 15g salt.
Mix them together with your hands.
Then add: 100g sourdough starter, fed and grown to its peak and 550g room temperature water.
If low FODMAP is essential to you, you should use a spelt starter; otherwise, any kind will be acceptable.
Mix the dough with your hands.
Cover and leave to rest for an hour to develop the gluten.
Bulk fermentation
Do three sets of stretch and folds spaced out by 30 minutes.
Then put the dough in a see-through container with straight sides and level the top of the dough.
Mark the top of the dough and where your dough has finished fermenting. If you don't mind the dough cracking during baking, go for 50% growth; if you prefer an even top, go 100%.
Pre-shape
When the dough has grown, remove it from the container and let it fall out onto the kitchen counter. Prepare a dish towel with some whole-grain spelt flour on top.
Then shape the dough into a ball using your bench scraper, or you can even use your hands. Let the dough rest on the counter for 20 minutes.
Final shape
Then grab your pan and spray it with some baking spray.
Flip the dough over and tease it out to a square. Fold up the bottom to about the middle.
Fold each side over the other, then roll the top. It doesn’t have to be super tight.
Grab the dough, flip it over with your hands, and roll it in the flour so that the top gets covered in flour.
Then flip it over again and add it to the pan. Then cover it, and let the dough final proof.
Final proof
You can choose to do a warm final proof described in the rest of this section, or you can proof it cold for at least 8 hours but up to 48 hours.
It should pass the poke test, which means if you poke the dough with a wet finger, the hole should fill in slowly and leave a slight indentation.
Baking
When you start to see signs of the dough being ready, heat your oven to 230°C/450°F with a pan at the bottom you can use for steaming. Use fan-forced or convection.
When the dough is ready to bake, boil a kettle of water and add the dough to the oven.
Pour the kettle of water into the pan, and turn the oven down to 210°C/425°F.
Bake for 20 minutes, remove the steaming pan and bake for another 25 to 30 minutes.
Remove the bread from the pan and bake for another 5 minutes to give the sides some color.
Remove the bread from the oven and let it cool on a wire rack until the center is room temperature. It takes at least a couple of hours.