Perfected my lazy, one day bake

Have tried a lot of sourdough techniques from Tartine, Forkish, the Perfect Loaf, and I liked how the Bread Code made it even simpler by skipping autolyse. So this was my first experiment in trying to push it further with same day bakes:

Levain day/night before:
– During the day, fed started from the fridge 1:3:3, starter:AP:wheat
– 9PM fed again

Day of:
– 80g levain around 2pm (forgot I wanted to make bread until the afternoon)
– 400g flour (370g BF, 20g WF, 10g rye)
– 320g water (~90 degrees F)
– 8g sea salt
– 80g levain

Process:
– Dissolved salt in water, added levain and mixed until no lumps
– Divided the water
– Added rye and wheat flour to half of water, then bread flour and the rest of water in portions so everything is evenly incorporated
– Let sit for 10 min
– 2 min of stretch and folds
– Let sit for 15 min and did a laminate fold getting the dough as thin as possible without tearing
– Did 3 sets of coil folds
– Let proof on the counter for 3 hours (house was probably 67-69 degrees F, but increased after oven turned on for preheat)
-Preheated oven to 450 degrees F after the first two hours of the bulk fermentation for 1 hour with the Dutch oven inside
– Baked for 20 min lid on, 20 min lid off
– Checked internal temp ~209 degrees F when out of the oven
– Sliced at 1 hour out of oven

We have been enjoying a lighter crust recently, but this could easily stand 5-10 more min if you like a darker crust. This had a good sour flavor (my starter is always a little sour because I keep it in the fridge for long periods), but if you wanted to do a cold proof I’m sure after 2 hours on the counter it could go in the fridge overnight.

I thought the payout was great for being able to eat bread the same day (eating time ~6-7 hrs after mixing). I struggle with always timing my next day bakes before the loaf felt over-proofed.