First make active sourdough starter

In a bowl, add, sourdough starter, bread flour , spelt and rye flour and add the rest of water and mix .Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.

Then add salt. Mix well and cover the dough again and set aside for an hour

Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Incorporate chopped plantains and cinnamon during the lamination of the dough.

After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

When you are ready to bake preheat oven to 475°F.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Bake the bread at 475°F for 15 minutes.

Turn the heat down to 450°F and cook for 15 minutes.

After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.