Dough Recipe:
350g Bread Flour
150g Wholegrain Spelt
100g Stiff Starter
350g Water
10g Salt
Mixed water and flour together in the stand mixer, rested for 30 min before adding salt and starter then mixing again for 5 minutes on low. Bulk fermented for around 6 hours with two stretch and folds in the mix. Balled up and let rest at room temp for another 2 hours before going into the fridge overnight. I then pulled the doughs out of the fridge around 5 hours before use to get any final fermentation done.
Very happy with the result overall.
by JyeJ237