cut end of the sourdough bread

#ハードブレッド

20% whole spelt, 80% strong flour,
autolyse was 1h 45min.
Added 20% young levain( 1starter: 2flour:2water), 2% sea salt.
Total bulk was 7h at 22C. I did 3 folds on the table, one lamination and 3 coil folds separated by 45min.
Final dough temp was 23C. Retarded for 12 up to 14h in the fridge at 5C and baked cold dough straight from fridge at 260C with lid for 20min, then reduced temp to 230C and continued to bake without lid for 20min.