Pistachio Swirl Sourdough (82% Hydration)

Ingredients
200g @bobsredmill bread flour
50g White spelt
50g egg white
150g water
50g starter
5g salt

Additions
20g pistachio paste
30-40g pistachios (unsalted)

Autolyze for 1 hour with egg white mixed with water.
Add starter, rest for 30 mins
Add salt, rest 30 mins
Stretch & fold, rest 30 mins
Lamination, add the additions for each loaf, rest 45 mins
3 sets of CF, 30-40 mins apart, rest 2 hours after last CF
Shape and put in fridge overnight.

Total BF 6 hrs at 25-26C. CR for 36 hrs and open baked on baking stone.