Spelt Parsley Oregano Walnut Sourdough Batard

Steps

1. Feed your starter on the morning of day 1 (about 8 a.m.) with its usual equal-weight feeding and leave it at about 75°F (24°C); it should double and peak, bubbly and domed, in 4 to 6 hours.
2. About 1 hour before the starter peaks, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, and chop.
3. Make the herb oil: stir the parsley, oregano and garlic into two-thirds of the olive oil and set aside; keep the remaining third of the olive oil for the crust.
4. In a large bowl, mix the spelt flour and bread flour with all but 20 g of the water until no dry spots remain. Cover and rest 45 minutes.
5. Add the peaked sourdough starter to the dough and squeeze it in, then sprinkle on the salt with the reserved 20 g of water and pinch and fold until smooth. Counting the starter, this dough is about 71% hydration and 2% salt.
6. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, stretch the dough thin on a damp counter, spread the herb oil over it, scatter on the walnuts, and fold it back into a ball.
7. Give 3 more sets of stretch-and-folds every 30 minutes, then leave the dough alone until it has grown about 50%, feels airy and jiggles at the edges. Spelt gluten is delicate, so handle gently.
8. Turn the dough out onto a lightly damp counter, pre-shape into a loose round, rest 20 minutes, then shape a snug batard and set it seam-up in a towel-lined bowl or banneton.
9. Proof 1 hour at room temperature, then cover and cold-proof in the fridge for 12 to 16 hours overnight.
10. On day 2, put a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
11. Turn the cold dough onto parchment, brush it with the remaining olive oil, and score one long slash. Lower it into the hot Dutch oven and cover.
12. Bake covered 20 minutes, then uncover, reduce to 450°F (230°C) and bake 25 to 30 minutes more until the crust is deeply browned and the center reads 205°F (96°C).
13. Cool the loaf on a rack at least 2 hours before cutting into 12 slices.