Dave Bell wrote:
> Well, this was a guarded success!
>
> First, the negatives:
>
> I use spelt flour, which tends to be slack and not raise as well as I'd
> like - but I can eat as much of it as I want.
>
> I'd probably use a smaller diameter pot next time, to force a little
> more rise.
>
> Damned thing stuck like Gorilla Glue to my very well floured linen
> cloth, so the top isn't as pretty as it should be.

The definition of well-floured is that it doesn't stick. If
it did, it wasn't well-floured - enough. In the video, they
mention bran or corn meal as alternatives.

> Now, the positives:
>
> Wonderful crust! I didn't hear it "sing" as it cooled, but this is a
> crackling, relatively thick crust, not tough or hard, but a great crunch.

The closed top surface is probably due to the oil in the
rising bowl. Omitting it gives a more open, rustic-looking
crust.

> Nice, open crumb, with what I at least consider good gluten development
> and glossy bubbles.
>
> Very good flavor developed. Could handle rich additives like garlic and
> olives without losing it's own character.
>
> Baking notes:
>
> I adjusted the published recipe to weights, converting his "42% water"
> to 72% hydration. Measured out 1 5/8 cups of room-temp water, which I
> then weighed. Added 1/4 teaspoon of instant yeast and 1 1/2 tsp salt,
> then hand mixed in 1.38 times the water weight of unbleached white spelt
> flour.

The video calls for 1 1/2 cups water and I've found that, at
this hydration level, the dough holds a shape slightly
better and the oven shoot is stronger.
<http://tinyurl.com/uazou> Read it and then click on video.

> Turned into an oiled bowl (maybe a little too much oil) and flipped it
> over, then left at ~68 to 70 F for almost 20 hours. (Weekend baking
> would be better!)

No oil. Follow the directions. Mix it in a bowl and just
leave it there, covered. It sticks, but that's what floured
fingers, spatulas and plastic dough scrapers are for. Make
it before bedtime and bake it for supper the next evening.

> Turned out onto a lightly floured work surface and did a couple of folds
> with the bench knife, then left covered to rest for 15 minutes.
>
> Formed up into a ball as well as I could, given it's very slack, sticky
> nature, and flipped it onto a heavily dusted smooth linen towel. Covered
> and left it to rise again for 2 hours.
>
> After 1 1/2 hours, fired up the oven to 450 F, with a heavy walled
> non-stick aluminum pot preheating. At 2 hours, gently rolled the boule
> into the pot. Yeah, right! Hung it by the towel, as I cut the mass loose
> with the bench knife, dropping it into the hot pot. Shook the pot gently
> to spread the dough a bit, but it was elastic enough to hold onto its
> rough shape.

Try it at 500F with a baking sheet under the pot.

> Covered tightly and baked for 30 minutes, then removed the cover and
> returned it to the oven for 20 more minutes.
>
> Was able to hold off my self and wife for an hour, as it cooled, made
> the first cut, and took some money shots...
>
> Browse to: http://david-bell1.magix.net/
> Click on "NYT Bread" on the left side menu, then on "Image overview"
> after the slideshow starts. You can then double-click on the thumbnails
> for decently large images.
>
> Dave