Sour Dough Batard

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Sour Dough Batard (73% hydration)

240g German Bread Flour
60g Spelt Flour
200g water
5g salt + 10g water
60g refreshed levain

Night before: Mix all flours and water and autolyze in fridge overnight. Next morning let it sit on room temperature to thaw.

Add in levain, spread on the dough and mix in. Rest 1/2 hour.

Mix salt with water and add to the dough. Rest 1/2 hour.

Start 4 sets of stretch and fold with 1/2 hour rest after every set. (Total 2 hours)

Turn out on lightly floured counter top and preshape. Rest 15 mins.

Final Shape and into banetton. Autolyze in fridge set at 5C for 8.5 hours. Into the freezer for 20-30 minutes to chill for easier scoring and at the same time preheat oven to 250C with Dutch Oven (DO) .

Score and bake covered for 20 minutes at 250C, remove bread from DO and continue to bake at 210C for 20 minutes.

Cool completely before cutting.

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