Hand mixed country sourdough with 30% freshly milled, unsifted spelt

Piotr Lesnianski Dan Weeda 
30% freshly milled spelt 
70% bread flour 
75% water 
2% salt 
15% sourdough starter

3

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Simon Hoo Har Piotr do you have a method as well? Stretch and fold bulk timings etc

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Piotr Lesnianski Simon Hoo Har 
Fermentolyze 40 min
2h bulk 2 folds
Pre shape 
1h rest
Shape
24h cold proof