15% Whole Wheat
15% Whole Spelt
70% White flour
1 KG flour % mix above
20 grams kosher salt
700 grams water
320 grams of sour dough starter (equal mixture of water and flour with starter from the fridge.)
It is a little cold in my house around 19C, so I actually let the starter rise for over 10 hours and then made the dough which I let rise one hour before putting it in the fridge overnight. In the morning I took it out and let it rise for another 4 hours. Again this was due to the temperature in my house.
In the oven for 30 minutes at 190C.
These were the best I have made yet, I wonder if the long rising times are part of the reason.