Apparently I can't just eyeball half the dough, at least I didn't have to clean the scale.

30% Janie's Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.

30 minutes at 450f 20ish minutes at 400f

Let cool if you can, excellent dunked in soup.

En Guete!

Crumb shots: