Today’s bread looked nicely photogenic!

Recipe:

804g white flour, 50g rye flour, 26g wheat flour, 684g 95 F water

22g salt, 85g starter (80% hydration, 50/50 white/wheat flour)

Mix at 7 PM. Add salt and starter at 7:30. Fold four times every half hour. Shape into two bannetons at 9 AM (14 hrs). One goes on the table until 11 AM, then cook in hot dutch oven at 475. (30 min, then 12 min with lid off.) Second one goes in the fridge and gets cooked two days later. (Same temp, 30 min/15 min)

Comes out pretty tasty! The first loaf usually has better structure but the second has stronger flavor, very SF style.