Roasted Garlic Almond Spelt Boule

Steps

1. Preheat the oven to 400°F (200°C). Toss the garlic cloves with half of the olive oil, wrap them in foil and roast for 30 minutes until soft and golden. Let cool, then lightly mash.
2. While the garlic roasts, spread the almonds on a small tray and toast them in the same oven for 6 to 8 minutes until fragrant; let cool. Turn the oven off.
3. In a large bowl, whisk the water, buttermilk, almond butter, maple syrup and the remaining half of the olive oil until smooth.
4. In a second bowl, stir together the whole spelt flour, bread flour, instant yeast and salt to make the dry mixture.
5. Add the dry mixture to the liquid mixture and stir into a shaggy dough. This is about 67% hydration and 1.8% salt.
6. Turn the dough onto a clean counter and knead gently for 6 to 8 minutes, since spelt dough tears if overworked, until smooth and slightly tacky.
7. Flatten the dough, scatter the mashed roasted garlic and toasted almonds over it, fold it up and knead 1 minute more to spread them evenly.
8. Place the dough in a clean bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
9. Line a baking sheet with parchment. Shape the dough into a tight round boule by tucking the edges underneath, and set it seam side down on the sheet.
10. Cover loosely and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
11. Score a shallow cross on top and bake 35 to 40 minutes, until deep golden and the center reaches 190°F (88°C).
12. Brush the hot loaf all over with the melted butter, then drape with a clean kitchen towel to keep the crust soft.
13. Cool on a rack for at least 1 hour before cutting into 12 slices.