Thought I’d give this marbling thing a go

Sadly didn't nail BF on this one as I had to extend it over 2 days, but with that in mind, very happy with how it came out (barring a bit of a shaping issue.

I am increasingly adamant that the more of the BF can be done during the final proof (within reason), the better, when it comes to getting a nice open crumb.

Re: recipe

800g loaf
76% hydration
100% Cotswold Wychwood bread flour (i LOVE this flour, nothing else in the UK has come close for me)
20% starter

• Split the dough into 2 batches, for the blue batch i steeped 1.5 tbsp dried butterfly pea flowers in 250ml hot water for 15 mins – 150ml of this was used for the eventual dough once i brought it back down to approx room temp
• both doughs got a round of stretch and folds followed by 3 sets of coil folds, separated by 30 mins.
• i let these bulk until they got to around 30% rise before we had to go out. I was aiming for 60% at 21°C

• they went in the fridge over night then came back out this morning to get to room temp and hit 60

• dumped them out and pre shaped

• shaped into rectangles, put the blue on top of the white (i.e. white on the 'outside', touching the counter

• shaped as normal – did not account for the extra time and manoeuvring leading to a stickier dough which was annoying

• let rise at room temp for around 3-4 hours then into the fridge

• Cold proofed for around 5-6 hours

• baked at 210°C uncovered for 5 mins, scored again, added ice cubes and spritz with water

• covered for 35 mins

• Uncovered for another 15

With benefit of hindsight, I'd have liked to give this a longer cold retard and probably avoid that overnight bulk as it just threw the fermentation progress off slightly (came out feeling a bit over-fermenty for the rise % achived)

All in all though very happy