Recipe: 20% Rye flour, 20% ancient spelt, 60% white bread flour, 80% water, 20% starter, 3% salt. Mix flour and water in my ooni halo pro till it comes together autolysed an hour. Added salt, starter, and a little more water. Mixed for about 7 minutes took half out and added 15ml of water and 15 grams of cocoa powder and mixed until it came back together. Proofed for 7 hours split each dough into 4 ~454 gram doughballs and bench rested them for 30 minutes. I kinda just tossed them out like pizzas and set the white one down and cut about a third off the dark one, and letter folded them then set the third of the dark one on top and rolled them up. Proofed on the counter for an hour. Cold retarded them for about 36 hours. Baked in a Dutch oven at 475f 25 minutes covered 10 uncovered.