For the poolish, in a bowl combine All-Purpose Flour (20 gram) with Water (20 gram) and Fresh Yeast (1 gram). Stir and cover with plastic wrap. Let it rest until it doubles in size and bubbles form on top.
1 hour before poolish is ready, in a bowl mix Type 00 Flour (176 gram) and Spelt Flour (44 gram) with Water (120 gram).
Next, add poolish to the flour mix and Water (20 gram).
Mix well until the dough comes together then add Salt (5 gram) and remaining Water (10 gram) and keep kneading until you get a smooth and elastic dough. Let it rest for 1 hour.
Then do a few rounds of slap and fold. Depending on how well the gluten in the dough has developed. In my case, 2 rounds were enough. Let dough rest at room temperature covered with plastic wrap until it doubles in size.
Next, fold the dough in 3 and let it rest for 1 more hour.
Last proceed with giving the dough a round shape, sealing it well. Place it sealed up into a basket lined with a floured towel. Cover with plastic wrap and let double in size at room temperature. Then move it in your fridge overnight.
Next morning, transfer the bread into a dutch oven pan, flour the top and place a cut on the top.
Preheat your oven to 450 degrees F (230 degrees C).
Bake covered with a lid at 450 degrees F (230 degrees C) for 20 minutes.
Remove the lid and keep baking for 20 more minutes at 400 degrees F (200 degrees C).
Then turn down the temperature to 350 degrees F (180 degrees C) and cook for 10 minutes, with the last 5 minutes of baking with your oven’s door slightly open, this will help dry up your bread.
Let the bread cool down completely on a wire rack and slice and enjoy!