Paris micro baker Thierry Delabre makes a number of loaves, usually in the shape of something known as a "pavé" or cobblestone. It incorporates delicious ancient wheat and spelt varieties he's able to find. I've tried making one of Delabre's infamous "Fanette," a signature loaf he learned from Cucugan baker Roland Feuillas. And recently I tried making a 60/40 wheat and spelt pave-shaped loaf based on one of his Facebook posts.
I went about feeding my levain as he'd described for Fanette, specifically 50 percent hydrated. I made some fine specimens with 60 percent mix of wheat flours, whole wheat and high extraction,, as well as a 40 percent white spelt. With an overnight proof, I followed Thierry's marvelous video instruction he posted and was in for some nice loaves!