I ordered a load of flours online - dark malt flour, spelt flour, a flour with dried rye sourdough in it.... I wanted to try them out, so this was my 1:2:3 loaf with 2/3rds spelt flour and 1/3 unbleached white. It worked out quite well. I feel perhaps my loaves don't taste as sour as the could.
I tried to do a lattice on top - not completely successful - but the dough did rise a lot once baked. I think it's good not over proving it before hand.
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