Method: 

150g starter (I think I last fed it around 1:1:1.5?)

\~470g water 

750g total flour - dumped in the rest of my white, which I think was around 230g, then added about 250 spelt, and topped it up with whole wheat so around 270 of that

15g salt

Mixed all together, did two sets of stretch and folds after 15 minutes each, then two coil folds after 30 minutes each, then another coil fold 45 minutes later. Stuck it in the fridge overnight, pulled out around 11am and let it rise on the counter. I think it was out for about 3,5h? It's pretty warm in my house right now although I don't know what temperature. It hadn't fully doubled but was actually showing the signs I was looking for (pulling back from bowl, indent slowly filling back in, not really sticky) so I shaped and filled it (Parmesan and rosemary). Past loaves have not held up to shaping and I think it's usually been my gluten development and/or overproofing, so I was really pleased with how well this one held its shape! I bake in an open pan and cover with foil for the first part of the bake. 220°c, 7 minutes then scored it, another 25 with foil, then 20 minutes without. The score is terrible cause I only have kitchen knives that desperately need to be sharpened but it mostly did its job. I let it cool just under two hours before cutting - I like to wait longer but we had to eat dinner before choir 😂 Pretty happy with the result, and it tastes fantastic!

I think I actually got a decent ferment on this loaf?