You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 300-350°C
Preheating: approx. 30 minutes
Working hours: 30 minutes
Baking: ca. 50 minutes

Ingredients (for 2 loaves)

The evening before:

For the starter dough:

• 180 ml water, cold
• 1 g yeast (room temperature)
• 300 g spelt flour type 630

For the brew:

• 250 ml water
• 250 g wholemeal spelt flour
• 5 g salt

On baking day:

For the main dough:

• Pre-dough
• Brew
• 270 ml water
• 15 g fresh yeast (room temperature)
• 450 g spelt flour type 630
• 1 tsp sugar
• 15 g salt

In addition:

• Oil for the dough pan
• Wholemeal spelt flour for the work surface

The evening before:
For the starter dough:
Pour the water into a bowl and dissolve the yeast in it. Add the flour and knead into a dough with your hands.
First cover the pre-dough and leave to stand at room temperature for 60 minutes. Then leave to mature in the fridge for 15 hours.

For the brew:
Bring the water to the boil and mix with the flour and salt. Leave to cool and place in the fridge.

On baking day:
For the main dough:
Place the starter dough, scald and the remaining ingredients in a mixing bowl and knead briefly (approx. 5 minutes) at a low speed. Place the dough in a lightly oiled dough pan or bowl, cover and leave to rise at room temperature for 60 minutes. Fold the dough once after 30 minutes.

Place the dough on a lightly floured work surface, divide and make two round loaves.
 
Place in floured proofing baskets with the end facing upwards, cover and leave to rise again at room temperature for 45-60 minutes.

Heat the MERKLINGER to approx. 300-350 °C.

Tip the loaves one after the other onto the floured pizza peel, cut into them and bake in the hot Merklinger for approx. 50 minutes on a downward heat.

Remove the dinkel loaves from the Merklinger and leave to cool on a wire rack.