In a large bowl, add starter, bread flour, spelt flour, rye flour , parmeasan, blackpepper and water( 375g water) and mix well and set aside for 45 min-1 hour.

Mix in the salt and rest of water and use your hands or a dough whisk to combine. It’ll be sticky—embrace it.

Cover the bowl and let it rest in a warm spot (around 75°F) for 3–4 hours. Every 1 hour, perform a set of stretch-and-folds to strengthen the dough. You’ll notice it becoming smoother and more elastic.

Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf. Place it seam-side up into a floured banneton or a towel-lined bowl.

Preheat your oven to 475°F with a Dutch oven inside. Score your loaf, , and carefully transfer it into the hot pot. Bake 15 minutes covered then reduce the temperature to 450F and bake then 15 minutes covered. Then remove the lid and continue to bake uncovered until deep golden and crisp for 15-20 minutes. Until temperture