Mix in this order: starter, milk, egg, sugar, melted butter, organic all-purpose or sifted bread flour, spelt flour
Add salt and water. poke and fold in with hands.
Do 2 Stretch and folds 45 minutes apart. Note: make sure dough is in a warm place. See Note for creating the perfect warm place.
Ferment another 1 hour in a warm place. Look for signs of fermentation, remembering the dough will ferment for 1 more hour in the loaf pans so do not over-ferment. Hint: if the dough has some bubbles, has risen by 30-50%, and comes out of the bowl clean, the dough is fermented enough.
Shape and put in loaf pan to let rise 1 hour.
Turn oven on conventional bake 410° with roasting pan warming in the oven as it preheats.
Score loaves down the middle (this will give your bread a nice oven spring.) Place your 2 loaf pans in roasting pan and add 6 ice cubes into the roasting pan. Close the lid on the roasting pan.
Bake for 45 minutes or until Internal temperature reads 200°