Loaf number 10? Maybe 12. But I finally got the dramatic ear and oven spring. So happy. Please critique if you'd like, I'm willing to improve.
400gm bread flour
50gm spelt flour
75% hydration
20% levain
2% salt
6 hour autolyse
Add levain wait 30mins, add salt and mix.
Strech and fold wait 30 mins
4 sets of coil folds every 30mins.
Bulk fermentation for total 6 hours 27°C
Pre shape rest 30 mins
Shape and proof 1 hour on counter 1 hour in fridge and 30mins in the freezer. Score. Bake 450 covered for 20mins uncovered 20mins.
I did a 7 minute score.
Cheers!
by homestead2023