– all-purpose flour – water – sourdough starter – spelt flour – whole wheat flour
Mix the Dough. In a large bowl, combine the starter, water, and salt, then stir until well mixed. Add the spelt flour, all-purpose flour, and whole wheat flour.
Rest (Autolyse). Let the dough rest for 1 hour, covered, without disturbing it. This helps the flour absorb the water and start developing gluten.
Stretch and Fold. After the rest, perform a set of stretch and folds by lifting one side of the dough, stretching it upwards, and folding it over itself. Rotate the bowl and repeat.
Shape the Dough. Lightly flour your work surface and gently turn out the dough. Shape it into a round, handling it gently to retain the air bubbles.
Final Rise. Place the shaped dough, seam-side up, into a floured banneton or a bowl lined with a floured kitchen towel. Cover it, and let it rise for 1 ½ to 2 hours at room temperature or overnight in the fridge for a cold-proof.