White Spelt Sourdough

Here's a new version of the Spelt Sourdough, using a new formula and method.
I started with 300 g of 100% Wholemeal Spelt  starter and added 1000 g of White Spelt flour and 550 g water. This I mixed together and left to autolyse for 1 hour.
I then added 50 g water with 24 g salt dissolved in it and another 200 g of flour. (Wholemeal Spelt this time)

Over the next three hours I folded the dough three times with no kneading. It doubled in size.

and I shaped it into two boules. These I placed in Dutch Ovens and covered.

after another three hours they had doubled and passed the 'poke' test. I had the oven on at 250°C,

I gave them 30 minutes covered,

and they rose nicely, leaving the lids off I gave them another 25 minutes. (They were 1100 g dough weight each so needed a while to get the middles cooked.)

 Very pleased with the result.