100% sprouted whole wheat & spelt sourdough

My first attempt at sourdough sprouted wheat. The loaf is approximately 50% sprouted hard red winter wheat, 50% sprouted spelt flour, freshly ground grains purchased from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF instant yeast (maybe a 16th of a tsp). Dough hydration was approximately 71%. With all whole wheat I would have used more water, but having baked many spelt loaves I knew I would need to keep the hydration level on the lower side..

Having read lots of posts on the challenges of sprouted wheat bread I was convinced I would fail, but it turned out great!

Mixed dough around 12 pm, let it rest 20 mins before adding salt, did four stretch & folds over the next several hours. Dough developed slowly, by about 9:00 pm it seemed ready enough to turn out and preshape. My original plan was to bake it that evening but it was too late. Placed loaf in banneton and stuck it in the fridge. Next morning I baked it straight from the fridge, 475 degrees in an oblong clay baker. 30 mins cover on, 8 mins cover off. Voila!