Freshly ground spelt tastes amazing, but you should know that spelt has much more fragile gluten than regular wheat flours. It's best used in combination with bread flour for slicing loaves; for a flatbread or focaccia it's not as critical. The purpose of folding the dough during the rise is to help the gluten get organized and give the yeast access to fresh sources of food in the dough. It doesn't really matter if you fold the dough on the counter like a letter or gather the edge of the dough and pull it toward the center while still in the bowl; both methods will work. Susan

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