u/record_only_water

70% white manitoba flour, 30% whole grain spelt flour

75% water including levain

20% levain

2% sea salt

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mix everything together until homogenous

30 minutes rest

10 minutes of slap and fold

15 minutes rest

5 minutes of slap and fold

gluten is fully developed at this point

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BF is described in the title

coil fold every hour until it reaches 50%

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preheat oven to 230ºC/450ºF

25 minutes open bake with steam

20 additional minutes without steam, or until desired color is reached

note: i have calculated what is the appropriate dough weight that fits my banneton. i have lined my banneton with a plastic bag, put it on a scale then filled it with water to the brim. then i have calculated 55% of that and that is the weight of my dough. my banneton fits 1,600 grams of water, so the weight of my dough is 880 grams.

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400g white manotiba flour

50g whole grain spelt flour

320g mineral water

100g levain (WW manitoba flour, 100% hydration)

10g sea salt

overall hydration including levain 74%

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fed my starter a night before, in the morning mix all the ingredients together until homogenous and let rest for 30 minutes to have some gluten structure before slap and fold.

10 minutes of [slap and fold](https://www.youtube.com/watch?v=Qzx7dxuvaCo), 15 minutes rest, 5 additional minutes of slap and fold.

at that point gluten was already fully developed, so i just let it rest.

during BF i preformed 4-5 coil folds in order to build a stack of gluten layers, in order to build height for the loaf.

when around 50% increase i preshaped, shaped and placed in a banneton.

now, because i measured the dough weight to fit my banneton, i know that when the dough reaches the top of the banneton it’s a little less than 100% proofed.

#FREEZER

i let my dough rise until about 80-90%, and move it to the FREEZER to stop BF in its tracks. i let it stay there for 2 hours, and then i move it to the fridge overnight.

after those two hours in the freezer the dough’s internal temp was around 6ºC/42ºF.

then, additional rise of an estimate of 10% happened in the fridge overnight.

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preheat oven to 230ºC/450ºF with baking stone.

bake for 25 minutes with steam.

bake for another 20 minutes without steam.

wait to cool down completely before slicing.