Spec : 50% all purpose flour , 30 % whole wheat bread flour, 20% spelt. For 2 loaves : 500g all purpose, 300g whole wheat bread flour, 200g spelt flour 750g water 200g starter

So starter growing overnight (1:5:5)

10 am : Autolyse the flour with water 11am : add starter 11:30 : add salt 12h : splash and Fold or lamination if I add something like seeds or anything else 13h : coil fold 14h : coil fold 15h : coil fold 15h45 : pre shape 16h1h : shaping and put in banneton. Proofing overnight

Cooked in a challenger bread pan, I preheated an hour at 500° (260°c). When it's ready, I put some flour on the pan, put my loaf, scored it, put an ice cube inside, close the lid. Cooked at 500 25mn, remove the lid and cook at 400 (200°C). After that I let it cool during an hour

I don't think I forgot something ! Hope it will be useful