Baked this monster 1.4kg loaf this morning

1050g bread flour
280g WW (Yecora Rojo)
70g rye

1092g water
280g levain
30g salt

6 hr levain build with 3 hour autolyse followed by mixing in the levain at peak, 30 min rest, add salt and then three total coil folds 45 minutes apart. Dough temp about 78 degrees. Another 45 minutes to rise, divided into two loaves and preshape, 15 minute rest and final shape. 10 minutes in the basket before I put in the refrigerator to cold proof for about 15 hours.

Baked in preheated cast iron at 500 for 20 minutes and then 450 for 10 minutes, lid off for another 20 minutes. Voila!

The texture is exactly what I love. The crumb is creamy like custard and the crust is shatteringly crisp. I’m using Trailblazer bread flour from Cairnspring Mills which I love. Incredible flavor.

At the bakeshop where I work I’m getting better at noticing when the loaf is fully fermented and ready to go in the fridge. Pleased with how this one turned out. Final hydration was about 82.7%. Sweet spot for me.