White Spelt Poppy Seed Sourdough Bread

Made with fresh milled hard white and spelt, this bread was the best sourdough I made so far.

Feed your sourdough starter with 30g of flour and 30g of water in the morning. In the early evening, (4pm), mix all ingredients together and leave the dough shaggy. Cover the bowl and leave it to sit for 1 hour.
After an hour, begin the first sets of pulls and folds on the dough. Cover and let it sit on the counter.
Over the next few hours, complete 3 more pulls and folds on the dough until it comes into a ball each time.
Do the last pull and folds before bedtime.
Leave the bowl covered on the counter overnight for 8 to 10 hours at 64 to 68F.
In the morning, the dough should have grown, slightly more than doubled and you should see bubbles on the bottom of the bowl.
Gently but firmly, use the same folding and pulling action and pull 4 to 5 handfuls of the dough.
Place your hand over the dough and turn the bowl over and let the dough fall into your hand
Place the smooth side down into a floured banneton and place in the fridge for at least 3 hours
After 3 to 10 hours in the fridge, you are ready to bake the bread.
For a cold bake, place the dough onto the dutch oven or cloche, place the lid on and turn on the oven to 425F and set the timer to 50 minutes
After 50 minutes, check the internal bread temperature and remove once its fully baked.
Let cool on a baking rack 1 hour before slicing