Nothing better than the feeling that a batch has gone well

Shame about my VERY average job of scoring this due to a change of lame.

Second loaf is in the fridge getting another 12-24 hours to see what the impact the extra cold retard time has on crumb, im hopeful for even more opening.

72% hydration
18% levain (definitely not peaked, and at a huge ratio, which probably slowed fermentation down a bit)
Matthews Cotswold Wynchwood flour

2-3hr autolyse built a LOT of strength here. I did reduce hydration a little, and i did evidently stay in better control of the fermentation, but anecdotally, the autolyse seems to have helped a fair bit.

• 2 sets s&f
• 1 big Lamination
• Fermented around 26-7°C for around 6 hours to 50% rise
• Preshaped + 30m rest the. Shaped and stitched after an hour on the counter (aliquot hit around 60% rise by this time)
• overnight in the fridge
• baked at 230 for 40m covered
• 10m uncovered