This is my first time trying out this style and since the WFO was still quite hot from my NP bake this weekend, I figured I would give it a try. It turned out really good and I will definitely do this again. Maybe do a mix of 85% extraction spelt and whole wheat and ferment much longer.
The dough was made 8 hrs prior to baking. This is basically a Tartine formula although the hydration is much lower than I would use for my bread and I developed the dough during the 1st hr of bulk doing slap and fold technique for about 2-3 mins and let it ferment all the way up to the bake untouched. I do not have the proper pan for this style so I just used the regular half sheet pan I have at home.
75% CM 00
25% CM Spelt Type 85
The toppings on one half - potatoes (sliced thinly on mandoline), black pepper, and mozzarella, and, on the other half - onions, bacon, scamorza, rosemary, castelvetrano olives.