Updated: Jul 12, 2022
50% organic stoneground bread flour
25% organic stoneground rye flour
25% organic stoneground whole spelt flour
20g fine sea salt
225g strong ripe starter
Mix the levain with 750g room temperature water and autolyze for 1 hour.
Add salt and remaining water.
Approximately 1 minute of Rubaud method.
4 coil folds at 45 minutes intervals.
1 hour room temperature bulk fermentation.
30 minutes fermentation at room temperature.
Overnight in the fridge.
Score cold out of the fridge.
Preheat oven to 500F/250C.
Reduce heat to 410F/220C, bake with steam for 25 minutes.