I think I have it

(crumb pending cooldown)

Ive been trying to make a good loaf with minimal manual handling and primarily through a stand mixer.

The general recipe is:

Ingredients: 80% hydration, 150g starter, 75g rye, rest in bread flour, 10g VWG and 10g bread improver (mainly for preserving), 10g salt.

Key steps:
1. Mix ingredients except starter on low speed for 5min. Leave for 1hr to autolyse.
2. Mix in starter on high speed (speed 4 on KitchenAid) until dough balls up on hook. May need to pause after 7min, let it rest for 20min and resume.
3. Place into container for bulk fermentation, stretch and fold in container. Wait 45min
4.stretch and fold in container, wait 45min.
5. Last Stretch and fold in container, leave to bulk ferment per your dough,temp and plan. I actually prefer to bake the same day and skip cold retard – this means: after bulk rising, preshape, rest 30min, final shape into rice flour dusted banneton, bag and put in freezer for an hour (preheat oven with baking pan for the same hour).
6. Score, spritz and into the oven at 220c covered for 6min.
7. Take out and re-score and spritz and back in for 20min
8. Lid off and brown until preferred level of doneness.
9. Cool for at least 2-3 hours before cutting.