Got some lovely oven spring and good crumb with this 80% sprouted whole spelt loaf (70% hydration). Very pleased how this turned out. I mixed the dough up around 6:30 pm — no complicated process, I mixed everything together all at once. Let it rest for about an hour, then performed four stretch and folds in the bowl every half hour over the next two hours. Let it bulk overnight on the counter for about 14 hours, pre-shaped, bench rested for 10 minutes, shaped, proofed for 1 1/2 hours in a banneton, and baked in a clay baking vessel at 475 F for 30 minutes with the cover on, 12 minutes with the cover off. I thought it was a bit too dark (burned) when I pulled it out, but the crust is crusty in a good way and the interior is tender. It’s mildly tangy/sour.
474 g sprouted whole spelt flour
106 g bread flour
370 g water (70%)
11 g salt
60 g 100% hydration whole wheat starter
2 Tbsp agave syrup