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+## Overnight Whole Grain Sourdough with Wheat, Spelt & Rye
+
+***JMonkey***
+
+> This may be my favorite hearth bread. When made well, it has an open
+> crumb, which is unusual for 100% whole grain breads, and a
+> deliciously sour and nutty flavor.
+
+**Overall Formula**
+
+* Whole wheat flour: 60%
+* Whole spelt flour: 30%
+* Whole rye flour: 10%
+* Water: 75%
+* Salt: 2%
+
+5% of the flour is in the starter, which could be whole wheat, whole
+rye or whole spelt, and can be  60% hydration or 100% hydration.
+
+**Ingredients**
+
+* Whole wheat flour: 300 grams or 2 generous cups
+* Whole spelt flour: 150 grams or 1 generous cup
+* Whole rye flour: 50 grams or a generous 1/3 cup
+* Whole grain starter: 40 grams if stiff (a dough ball about the size of a golf ball); 50 grams if wet (about 3-4 Tbs)
+* Water: 375 grams  or 1.5 cups + 1 Tbs
+* Salt: 10 grams or 1 and 3/8 tsp
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Mix
+the flours together well, and add to the water. Mix until everything
+is hydrated.
+
+Dough development and the first rise However you develop the dough,
+it’ll need to rise at room temperature for 8-10 hours. Use the wet
+finger test to see whether it’s fully risen in the morning.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 to 3 hours at room
+temperature. You can also speed things up (and increase sourness) by
+placing the dough on an upturned bowl in the bottom of a picnic
+cooler, throwing a cup of boiling water in the bottom and covering it
+quickly. After an hour, throw another cup of hot water in. The rise
+should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for
+rounds, and batards usually take a single, bold stroke down the center
+or a couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker.  However you do it,
+bake at 450 degrees for about 40 minutes.