day 1

10 a.m. take starter from the fridge, place on WIFI router

12 a.m. add 30g flour and 30g water, mix well, place on WIFI router

4 p.m. put the dough together (cover with plastic)

in large green ceramics bowl
35g starter
240ml water
mix with hand
170g spelt flour (sieved)
170g kamut flour
1 tea salt
mix roughly
cover with plastic

put 100g starter in the fridge, write date on it
keep the rest separate for pancakes

5 p.m. – 9 p.m. pulls and folds

after last pull, leave on the countertop, covered
18C – 20C for 8-10 hours

day 2

8:30 a.m.
put rice flour in the banneton
pulls and folds
put the dough into the banneton
lift sides to sprinkle rice flour on the sides
sprinkle some rice flour on the top
cover, place in the fridge

7 p.m. bake from fridge

cut a sheet of parchment paper
place over banneton and turn dough into the paper
grab paper and lift into the cold dutch oven

score the surface with a razor blade

put lid on
place into cold oven
turn timer to 45 min
turn oven to convect  425 F

after 45 min check, as my bread is smaller
bake for 15 more minutes without the lid

remove the whole pan from the oven
leave the loaf on a rack to cool
Wait AT LEAST an hour before you slice into it.