Dissolve salt in alittle of the water, then mix remaining ingredients together in the bowl until incorporated well. Set timer for 15 minutes.
After 15 minutes, perform squish and folds until dough holds together in a ball (about 10-20 squish and folds total). Do not over knead spelt or it breaks down the gluten bonds.
Let dough rise 1/3 higher (not doubled). This usually this takes about 3 hours.
Pour dough onto a surface sprayed with water, and dampen your hands. Poke, roll out, and gently stretch dough to make a large rectangle. Fold dough lengthwise, then roll to make a ball, creating surface tension. Let dough rest for 15 minutes, then perform this again.
Add dough to well floured banneton, and stick in freezer, covered, while oven preheats.
Turn oven to 400°. Take dough out of freezer, dump onto parchment paper, score dough, and lift the parchment paper with dough into a pot. Place a few icecubes under the parchment paper and cover pot. Bake covered for 20 minutes and uncovered for 25 minutes or until internal temperature reaches 200°.
Let cool for a few hours so the bread can fully dry before cutting in.