well i have to admit i am hardly using yeast any more - all my breads are now based on my sourdough and its been living in my fridge for a few good months now .
i use the basic starter formula from Barry Harmon's site with a few changes for this bread :
60g of sourdough @ 75% hidration - i fed mine one day before mixing .
mix with 80g ap flour
20g whole grain rye flour
20g spelt flour
and 120g water
let is rest on the kitchen counter overnight ( i waited about 12 hours )
then add
200g ap flour
50g whole grain rye flour
50 spelt flour
and 300g of water
again let it sit for 12 hours
then i mixed the final dough
to the 900g of starter i added
25g salt
380g water
600g ap flour
100g whole grain flour
90g spelt flour
mixed all and let it rest for about 6 hours
then did a stretch and fold .
divied in two loafes , shaped and into the fridge for 12 hours or so
baked covered for 30 minutes amd then 15 more uncovered - i used an iron cast pot .
my oven is a stove gas oven and its a little warmer then normal kitchen stoves - i bake 2 280-300 c
but i guess it will work the same with a normal 250 c baking heat
