Scald Rue and Spelt
One question. Do I mix the water and flour of the Spelt and let it autolyse(how long) before I add the preferment.
I did in this method.
Just my own personal opinion…
While one can certainly do it that way spelt, being a weaker flour, does benefit from salt being added straight away. And with some of the four being scalded, which will have an autolyse of sorts and will weaken the gluten, then even more so.
Once the preferment and scald is ready I’d move onto the final dough salt 'n all.
However this doesn’t mean it’s the only way.
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I agree with Abe. Especially since there is rye involved.