I did it

Oi, look at her. She’s gorgeous. I pushed my fermentation time and achieved a gorgeous crumb. I think I’m scoring a bit too big, but that’s okay! I yelled when I opened it up. Process below:

• 280g bread flour + 70g spelt
• 245g water
• combine for a 6 hour autolyse
• add 100g levain, mine was 1:2:2, and 14 hours old with 15g water
• add another 15g water and 7g salt AFTER 30 minutes of adding levain
• 4 coil folds, 45 min apart
• bulk fermented total time was 7.5 hours
• cold fermented 14 hours
• baked in a challenger bread pan at 450° straight out of the oven for 20 minutes covered, 14 minutes uncovered