Updated: Dec 16, 2020
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 the salt and remaining water after 1 hour.
Approximately 1 minutes of Rubaud method.
4 coil folds at 45 minutes intervals.
1 hour room temperature bulk fermentation.
30 minutes fermentation at room temperature then put it in the fridge overnight.
Next morning score it cold out of the fridge.
Preheat the oven to 500F or 420C for one hour.
Then reduced the heat to 350F (180C) and bake it with steam created from hot water in a baking tray on the bottom of the oven for 60 minutes.
Removed the lid and increase the heat to 375F (190C) for another 10-15 minutes until it has a golden brown crust.