Retarded Spelt Bread (with special kneads)

• 300 g very strong white flour
• 550 g spelt flour
• 17 g salt
• 200 g sourdough starter
• 525 ml water
• 9 g active dried yeast

1. Combine all of the ingredients, separating the yeast and salt until the water is added
2. Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
3. Cover and leave in the fridge over night
4. The next morning, scrape out the dough onto a surface and divide into two.
5. I like to wrap one portion in cling film and freeze.
6. Stretch out the dough to a rough rectangle or square shape
7. Fold over the left and right sides, then the top and bottom
8. Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
9. Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
10. Place the dough in a well floured proving basket and cover
11. Put the basket in the fridge overnight or all day
12. Preheat oven to 240 C for 30 mins
13. Turn out the dough onto your baking surface and score with a razor blade
14. Throw a cup of water into the bottom of the oven
15. Quickly put the dough in and shut the door
16. Turn down to 210C
17. After 20 mins turn down to 190C
18. After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
19. Bake for a final 10 mins in the residual heat.
20. Then its done.

white flour, flour, salt, sourdough starter, water, active dried yeast

Taken from cookpad.com/us/recipes/476717-retarded-spelt-bread-with-special-kneads (may not work)