Knead all ingredients with the food processor for approx. 5 minutes on the lowest setting. Cover the bowl and let it rest in a warm place for 20 minutes. Then turn the dough out onto a floured worktop with a spatula. Now knead a few times (maximum one minute), always dusting the dough with a little spelled flour. Shape a body and let it rise twice in a floured fermentation basket (covered with a cloth) in a warm place for 90 minutes.
Preheat the baking stone or pizza stone in the oven to 250 degrees.
Now sprinkle some flour on the stone, turn the bread on top and quickly cut 4 times with a razor. Brush with water and put in the oven. After 5 minutes, pour some water into the oven and close quickly. Repeat the process after another 5 minutes. Now wait another 5 minutes and pour water into the oven again. Turn the temperature down to 200 degrees and bake for another 25-30 minutes.
Place the bread on a wire rack (over a bowl so that air can come in), cover with a kitchen towel and let cool down completely.
The bread is crispy on the outside and airy on the inside, fluffy with nice pores. If you don`t trust your sourdough, you should add some yeast, about 5g dry yeast. I baked it without.
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