Crusty Thyme and Dill Oat Spelt Boule

Steps

1. Make the soaker first: pour the 80 g of boiling water over the 50 g portion of oats, stir and let cool for 20 minutes. Set the remaining 10 g of oats aside for the top.
2. Chop the dill. In a large bowl whisk the whole spelt flour, bread flour, instant yeast, salt and dried thyme.
3. Stir the honey and olive oil into the 340 g of lukewarm water, then add it, the cooled oat soaker and the dill to the bowl of whole spelt flour and bread flour. Mix until no dry patches remain; this is about 74% hydration (counting all the water against the whole spelt flour and bread flour) and 2% salt.
4. Cover and let rise at about 75°F (24°C) for 1 hour, giving the dough two gentle sets of stretch-and-folds at 20 and 40 minutes; spelt is delicate, so don't overwork it. It should be puffy and nearly doubled.
5. Turn the dough onto a counter dusted with a pinch of the bread flour taken from the recipe total before mixing, or simply a lightly oiled counter, and shape a tight round boule. Mist the top with water and press the reserved 10 g of oats onto it.
6. Set the boule seam-side down on parchment, cover and proof at about 75°F (24°C) for 45–60 minutes, until it springs back slowly when poked.
7. While it proofs, place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
8. Score the top with a sharp blade, lift the boule on its parchment into the hot Dutch oven and cover.
9. Bake covered for 25 minutes, then uncover, lower to 450°F (230°C) and bake 15–20 minutes more, until deep brown and crisp and the center reads 200–205°F (93–96°C).
10. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.