Riffing on the Spelt loaf that was posted on TFL beforehand. Rivetjointed posted his unique formulation. 

I included 180g of my “ very” outdated mix of many alternative doughs. It has properties that make a exceptional bread and belies the present info obtainable that it may well’t be saved for weeks and weeks or that one adjusts the dough it’s added to with a purpose to enable for the outdated dough. 

System: 

500g freshly milled entire Spelt ( Barton Springs Mill)

250g freshly milled Stardust ( BSM) 

250g Arrowhead Bread Flour

220g levain- constituted of 80g of  freshly  fed saved starter

180g saved outdated dough ( added after which eliminated simply earlier than shaping of latest loaves) dissolve in dough formulation water with levain and salt

660g H2O + roughly 150g further as a result of dwelling milled grains being thirsty

20g Kosher salt dissolved as famous above 

Methodology: Mix 600g water with all salt, levain and outdated dough. Let all soften collectively stirring as wanted. Add all stone floor flour and beat like cake batter until blended. ( develops gluten) Add Bread Flour and do bowl folds including further water as wanted til totally blended no dry flour. Relaxation for one hour. Do just a few bowl folds end up on frivolously floured counter do a pair lamination folds. That’s it. Set to rise . When double form 2 boules let rise 30 min and retard in a single day. 

Prove on parchment and I bake every 1 at a time in my Granite Ware  Roaster. I scored a deep cross often I let burst naturally. 
475° – 20 minutes lined

450-   25 minutes uncovered 

Turned out so nicely . Glad I noticed the unique submit. 
Crumb pictures. Actually pleased with the perfume of the contemporary grains and the energetic chew in addition to the open crumb . 

My iPhone not affords the enhancing selection that was provided within the picture library earlier than posting an image. Undecided what to do if anybody has any concepts let me know.