After my 6th or 7th sourdough loaf I’m finally starting to see the kind of crumb and aesthetic I’m aiming for. Now gonna work more on getting consistent results.

Ingredients:
240g T65 flour
30g T170 rye flour
30g Random whole wheat flour
60g 1:1:1 starter
6g Salt

Temperature:
26 degrees during preparation
Increase to 27/28 degrees during coil folds/bulk fermentation

Technique:
Autolyse 1 hour
Incorporate starter
Rest 20 minutes
Incorporate salt
Rest 20 minutes
Folds in bowl
Rest 20 minutes
Folds in bowl
Rest 20 minutes
Transfer to greased form
Rest 60 minutes
Coil folds
Rest 60 minutes
Coil folds
Rest 60 minutes
Coil folds
Rest 60 minutes
Coil folds
Rest 60 minutes
Rise around 60-70%
Shaping + put in banneton
Proof in plastic bag overnight
Preheat oven with dutch oven for 1 hour
Bread directly from fridge
Score
Brush off flour and spray the top with water
Bake for 35 minutes with lid at 230°C
Bake for 15 minutes without lid at 230°C