Sourdough w/ spelt

400 g Manitoba flour
100 g Spelt whole grain
365 g cold water (75.5% hydration)
100 g starter (1:7:7, 11 hour ripening)
11g salt

1h Autolyse (without starter)
7h bulk fermentation (coil fold each hour)
14h Cold proofing (4°C)

Dutch oven bake:
20 min with lid and steam (250°C )
25 min without lid (235°C )

1h cooling on the rack