Soft Garlic Herb Spelt Boule with Parmesan

Steps

1. Prepare first: mince the garlic, chop the parsley and dill, and melt the butter. Warm the milk to about 95°F (35°C).
2. Warm the olive oil in a small skillet over low heat, add the garlic and cook 2 minutes until fragrant but not browned; let cool.
3. In a large bowl, whisk the spelt flour, bread flour, instant yeast and salt.
4. Add the warm milk, the lukewarm water, the honey and the cooled garlic with its olive oil; mix to a shaggy dough. This is about 66% hydration (water and milk) and 1.8% salt.
5. Knead 6–8 minutes until smooth and slightly tacky; spelt gets sticky if overworked, so stop once it's smooth.
6. Knead in the parsley, dill and Parmesan until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
8. Shape into a tight round boule and place seam-side down on a parchment-lined baking sheet.
9. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
10. Brush the boule with half of the melted butter and score a shallow cross on top.
11. Bake 30–35 minutes until golden and the center reads 190°F (88°C).
12. Brush the hot loaf with the remaining half of the melted butter for a soft crust.
13. Cool on a rack at least 1 hour before cutting into 12 slices.