No food processor, no pre-dough, no exclusive ingredients - all you need for this bread is a little time and a pot with a lid.
...and this is what goes in:
600 g spelt flour 630
450 g water
10 g yeast
15 g salt
10 g sugar
optional: a little vinegar (15 g)
Mix the ingredients with a mixing spoon, cover with cling film and leave to rest in the fridge for at least 10 hours. Then preheat a roasting pan/Roman pot/casserole dish in the oven at 250°C. Put the dough on a well-floured baking sheet and dust with flour, fold the sides in once. Place the bread and baking paper in the roasting pan.
Roasting pan (with lid): 10 mins at 250°C
Roasting pan (with lid): 20 mins at 220°C
Then take the bread out of the pan/roasting pan and bake for 30 mins at 200°C.
Have fun baking!