There is a different way of making bread in my country that has a lot of traditions and other stuff related to it. My english isn't anywhere good enough to try to explain it, so will just post a video from an American cook that uses similar method(and since he has developed it very well parts of his book and approach I also use now):
It can be challenging to get it fully working, but once we do it has a lot of benefits, as it allows a bread made from Einkorn wheat and be much nicely working then it would otherwise.
I wish I could go into details on that, but my english isn't good enough and there is a lot of terminology. But the process in the video is very similar to what is used in my country as well.