daersay

400g flour; 40g wheat; 10g spelt or rye; 350g room temp water; 80g active starter; 9g Salt. Mix starter, water, flours, salt (in this order) and let rest ~1 hr. Then: one stretch and fold. Several coil folds over several hours. Bulk ferment until it holds its rounded form and has little bubbles, feels full and lighter, about 1-2 hours. Preshape, rest for 30 mins. Shape and rest again until full looking and somewhat rounded top. Fridge for up to 3 days. Score and bake at 500 for 18-20 mins covered; then 450 for 10-12 uncovered.