210 g rye sourdough
680 g whole spelt flour
477 g water
In a large mixing bowl combine the ingredients and let sit 1 hour. Then mix in 13 g salt. Cover the bowl and refrigerate* for 18 hours. Remove the dough from the refrigerator and preheat your oven with a baking stone to 500F
Flat the dough and arrange 6 Chorizo Cantimplano slices*, fold the dough and arrange another 4 slices **Salchichon (Spanish Salame). Fold the dough again and flatten the stuffed dough with a rolling pin. Cut in four long pieces, twist each piece and than connect them into a round loaf.
Bake for 15 minutes at 500 F at for another 15 minutes at 480F.
* cold fermentation of spelt sourdough dough was a great idea; spelt has weak gluten and should not be kneaded too much; it also improved the taste of the finished loaf and
** both cold meats are sliced very thinly, 10 slices weighted 84 g
