Baguettes w/ 36% Spelt flour

Hi everyone, I decided to make 36% of Spelt flour baguettes and a bit of hard red spring wheat flour, they actually came out pretty good and delicious beautiful crumbs to, definitely going to make these again,  they are a winner. Adopt it from the perfect loaf.

Absolutely Beautiful and look at those clumbs!

Bake and out of the oven and cooling...

 Finally the third step and cover them with a cloth let them rest on the counter for an hour and a half to two before baking.

 Second step. .

 Now I started the first step. .

 Next morning divide the dough into 6 parts and Loosely shape into round balls, let rest for 30 minutes.

 4 hours later mixed up my final dough and water, let rest for 1 hour and then added the levain and some water and salt , mixed it up and did 4 sets of stretch and folds,  then it to the fridge for 14 hours.

 Now I mixed up some of the starter with flour and water and have now my stiff levain to rise.

 My liquid starter is ready.