Spring days in the French countryside - ASMR silent vlog

Bonjour!
A silent vlog today as I myself have so enjoyed spending a few days in the garden, listening to the birds (there seem to be so many all of a sudden!), the sheep and the nature sounds and just loving my simple life!
Here's the recipe for the breads I am making in this video. I like to make the dough in the evening and let it rise overnight and then bake it in the morning. It works beautifully and is super easy!
Recipe for one bread:
500g flour (I'm using 100% wholegrain spelt flour for one bread, and a mix of spelt flour and rye flour for the other bread, about 300g of spelt and 200g of rye)
instant yeast for 500g (it depends on the brand you use how much you need so check the packaging!, it can be anywhere between 7 and 14g)
10g salt
365ml lukewarm water
you will also need parchment paper and a Dutch oven (if you have one)
Mix the flour with the salt. Then add the yeast and water and stir with a spoon to combine. You don't need to knead the dough, just make sure it is all combined. Cover with a damp kitchen towel and let it sit for about 45 minutes. After 45 minutes pull the dough up on one end and fold it over the dough ball. Do this about 4 to 6 times for each dough. Cover again and let it sit at room temperature overnight (12 hours approximately).
The next morning, preheat your oven with the Dutch oven placed inside of it to 240 degrees Celsius. One the oven is at 240 degrees you need to wait about 15 minutes longer to make sure the Dutch oven is preheated completely. While the oven is preheating, transfer your dough to a floured surface, shape it into a rectangle and fold it over itself to shape a ball. Cover it with a little flour and transfer to the parchment paper. Let it rest while your oven preheats. Before putting the bread into the oven, score it with a knife. Place the dough with the parchment paper in the Dutch oven, put the lid on and put it in the oven. Turn the heat down to 220 Celsius immediately. Bake for about 30 minutes, then remove the lid and bake for 10 - 15 more minutes until the crust is nice and golden.
If you don't have a Dutch oven you can also bake the bread on a sheet pan lined with parchment paper. Bake at 220 for 40 - 45 minutes and put a large bowl of water in the oven when you put your dough in.
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