65% hydration semi whole wheat and spelt

I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.

Formula :

Method :

One hour autolyse, starter incorporated 6 hour after being assembled, slap and fold and then 6 hours bulk proof followed by 12 hours retard in the fridge. At the beginning of the bulk rise I cut the dough in half and then I laminated the dough, a technique I learned from this video (full proof baking). I gave the dough 3 coil folds during bulk rise. At 65% the coil folds were hard to perform, I'm going to try at 70% next time. I have to practice shaping because those loafs proofed in oval bannetons but ended up looking like boules. Can't complain too much! The result is still nice. I wonder why the ears are so big. Maybe the coil folds were overkill. But above all I'm really happy with the taste and the texture of the crumb. Baked in a dutch oven at 260 celsius for 20 minutes covered and then half an hour uncovered. 

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