Prepare Prickly pear fruits puree, first wash cut both end of prickly pears, then make a slit in the middle and cut through it.

Scoop the flesh of prickly pear using spoon or knife.

You can either process the prickly pear in the blender or you can just smash the prickly pear fruits with back of spoon in a strainer.

Then strain out for seeds and extract the puree.

In a large bowl add starter, prickly pear puree, bread flour, whole wheat flour, spelt flour and water and vitamin c tablets mixed water and mix all the ingredients, set aside for 30 minutes.

After 30 minutes add salt and incorporated everything.

Fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then pre-shape the dough. Then shape the dough after 15 minutes

Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.

Next morning pre-heat oven to 450°F/ 232°C score the dough and transfer the dough into cold Dutch oven.

Bake it in a pre-heated oven for 450°F/ 232°C for first 10 minutes Then reduce the temp to 415°F / 212°C for another 20 minutes Then remove the lid and bake for another 10 minutes

Enjoy