Add 50g water to the Sponge.
Add sifted 250g Spelt flour, 40g sugar and 5g salt. Add to the pre-ferment dough. Knead by hand, or with a dough mixer.
Add 30g butter in small increments. Knead until dough is firm and non-sticky. Add extra flour, if needed.
Cover tight, and leave at room temperature for 5-6 hours, until the dough doubles in size.
Transfer to flat floured work surface, and knead it by hand into a nice ball. You can divide the dough now if you want two boules.
Slightly flatten the dough with your hands or a roller on a cookie sheet covered with parchment paper. Roll it into a sausage.
Place it seam down and allow to rest, covered with a towel, for 2 more hours. It will increase in size quite a bit again.
Score (I score with a bread knife using hand-saw-like motion).
Sprinkle or spray with water generously, and bake in a pre-heated to 425ºF (220ºC) oven for 15 minutes, then reduce the temperature to 350ºF (180ºC) and bake 15-20 more minutes.
