My initial plan was to use the basic tartine method. Since I'm not (not at all actually) familiar with spelt flour I didn't stick to the schedule after all.
I fed my levain at 10 pm:
-50 g whole wheat
-50 g white all purpose flour
-100 g water
-1 tbsp active sourdough starter
Next morning (around 8 am):
-100 g active levain (passed float test)
-300 g water (room temperature)
-100 g all purpose flour
-400 g whole wheat spelt flour
Autolyse 40 minutes.
Add 10 g salt and 50 g water, mix, a few stretch and folds.
Six stretch and folds after 20, 20, 20, 30, 40, 40 minutes (total 2:50), then shaped the boule and let it proof 3:30 in room temperature (71 F).
It was baked on pizza stone in steamed oven- 10 minutes in 465 F, then 30 in 410F.
The crust is too thin for my liking however its crunchy and nicely browned.
As for the crumb it's extremely light and airy, there's almost no chewiness there. The bread seems to be a little over proofed.
I'd appreciate any comments on the above, this is my first attempt on sourdough spelt and honestly I'm surprised it didn't turn out to be a disaster :)
