Soft Olive Oil Spelt Sourdough Boule

Steps

1. The morning before baking, give your sourdough starter its usual feeding and leave it at about 75°F (24°C) for 4 to 6 hours, until it has doubled, is domed and bubbly, and a spoonful floats in water; this is its peak.
2. Once the starter peaks, whisk the sourdough-starter, the honey and 300 g of the water (all but 30 g) in a large bowl until milky.
3. Add the spelt flour and the bread flour and mix by hand until no dry patches remain. Cover and rest 30 minutes.
4. Sprinkle the salt over the dough, add the remaining 30 g of water and 25 g of the olive oil, then squeeze and fold until the dough absorbs them and feels smooth. The dough is about 69% hydration and 2% salt, counting the starter's share of water.
5. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart, lifting each side of the dough and folding it over the center; spelt is delicate, so handle it gently. Bulk is done when the dough has grown by about half, looks domed and jiggly and shows bubbles on the sides.
6. Turn the dough onto a clean counter and, with lightly wet hands, shape it into a tight round boule by pulling the edges into the center, then flipping it seam-side down and dragging it toward you to build surface tension.
7. Rub 5 g of the olive oil around a towel-lined bowl or a banneton, set the boule in seam-side up, cover and refrigerate for 10 to 14 hours overnight.
8. The next day, place a Dutch oven with its lid in the oven and preheat to 425°F (220°C) for 45 minutes.
9. Turn the cold boule onto parchment, score a shallow cross on top, and lower it into the hot Dutch oven. Bake covered for 20 minutes, then uncover, reduce to 400°F (200°C) and bake 18 to 22 minutes more, until deep golden and 200°F (93°C) in the center.
10. Lift the loaf onto a rack and immediately brush it all over with the remaining 10 g of olive oil, then drape it loosely with a clean towel so the crust softens as it cools.
11. Cool the loaf on the rack for at least 2 hours before cutting into 12 slices.