Tartine with spelt, white whole wheat, AP and overnight autolyse
300 grams white whole wheat
400 grams spelt
300 grams AP
800 grams water
mixed the above and left out at room temp overnight while my mature starter was left to make my leaven.
In the morning, I combined the leaven with the dough and added 20 grams of salt. Stretch and fold x 6 over 4 hours and baked 20 minutes covered and 20 minutes uncovered (450).