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200 g freshly milled Selkirk flour  100 g freshly milled Spelt flour  700 g filtered water 250 g levain (procedure in recipe) Extra wholegrain and unbleached flour for feeding the levain The afternoon before: 1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours.    The night before: 2. Add the unbleached flour to the tub. Cover and reserve.  3. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight.    Dough Making day: 1. Fe...

8cm x 28cm +\- In a mixer Mix Flour/Water/Starter until it comes together and rest for an hour Then add Sugar and salt then continue mixing and while mixing add butter gradually and continue mixing for about 8 minutes or more.   Move to a clean bowl and let it ferment(might take 4 to 5 hours or more depending on the room temp) when you see bubbles underneath or pockets of air or 50% doubled then start to flatten the dough to a square shape using a cling wrap or baking paper and a rolling pin. leave in fridge for 1 to 2 hours.