spelt- rye sourough

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