Silken Apple Ancient Grain Loaf

A mild, moist, and tender spelt ancient grain bread with preferment, fine lactic acid, and gentle apple fruit – masterfully aromatic and wonderfully buttery.

Preparation

1. For the preferment, mix 150 g of spelt flour, 150 g of water, and 1 g of yeast in a bowl until smooth. Cover and let it ferment at cool room temperature for 10-14 hours, until the surface is lively, slightly domed, and dotted with fine bubbles.
2. For the main dough, combine the ripe preferment with 150 g of spelt flour, 200 g of ancient grain flour, yogurt, quark, and the finely grated apple. Mix just until no dry spots remain visible. Let the dough rest covered for 30 minutes for autolyse.
3. Now add the remaining 2 g of yeast, salt, and soft butter to the dough. Knead slowly for 4 minutes, then increase the speed and knead for another 3-5 minutes. Spelt doughs should become smooth but not over-kneaded. The dough will feel soft but should develop a noticeable tension.
4. Place the dough in a lightly oiled container or bowl and let it bulk ferment at room temperature for 2 hours. During this time, stretch and fold the dough once after 30 minutes and again after 60 minutes: lift the dough from one side and fold it over the center, repeating all around. This will build structure without making it tight.
5. Transfer the fermented dough to a lightly floured work surface, gently pre-shape it into a loose ball, and let it relax for 15 minutes. Then shape it firmly but gently into a round or oval loaf to keep the crumb tender and moist.
6. Place the loaf seam side up in a well-floured proofing basket. Cover and let it proof for 60-90 minutes. The dough is ready when it springs back slowly to gentle finger pressure.
7. Preheat the oven to 240 degrees Celsius (464 degrees Fahrenheit) with a baking stone or tray. Turn the loaf onto a peel or baking paper, make 1-2 controlled slashes with a sharp blade, and immediately load it into the oven with a strong steam.
8. Bake the bread for 15 minutes at 240 degrees, then release the steam, reduce the temperature to 210 degrees (410 degrees Fahrenheit), and bake for another 25-30 minutes until well browned. For a crispy crust, open the oven door slightly in the last 5 minutes. Let the bread cool completely on a wire rack to stabilize the buttery tender crumb.