Spelt and Ryle Sourdough Bread

Recipe:

50% organic stoneground bread flour

25% organic stoneground rye flour

25% organic stoneground whole spelt flour

85% hydration

20g fine sea salt

225g strong ripe starter

Method:

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.

Shaped.

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.