Organic Sourdough Baquettes

To go with our new years eve dinner, I came up with this sourdough using two different starters.  A stiffer AP starter , and a whole wheat poolish starter.  I used an overnight bulk fermentation, then shaped and proofed them in the morning for a couple of hours. 

The main dough was a mix of AP,  Bread, Spelt , and a little corn flour.  The exact ratios are below. Baked with steam for 10 min then another 20 min and with a  vented oven for another 5-8 min. 

		gm	OZ
Total desired Bread Weight (gm) -->	1045.0		36.8
Desired Bread Hydration %	60.00%
Desired % of Starter you want in the dough	25.00%	261.3	9.2		Does not include pollish
What is the Hydration of the Starter, biga, or poolish you are using	100.00%				Add 250 gm poolish
Your starter hydration contains : Flour		130.6	4.6
Water		130.6	4.6
Total Flour to add at desired % hydration Minus Flour already in Starter		522.5	18.4
Total Water to add at desired % hydration minus Water already in Starter		261.3	9.2
Desired Flour Mix - (Must add to 100%)	100.0%
% AP or bread	46.00%	240.4	8.5
%AP	20.00%	104.5	3.7
% spelt	30%	156.8	5.5
%toasted corn flour	4.00%	20.9	0.7
Dry yeast varies from 1-3%	0.20%	1.3	0.05
Don't forget the Salt (2% is common)	2.00%	13.1	0.5