Recipe
275 caputo red
50 whole wheat
240 water
63 gr starter 100% hydration
8 salt
The starter was at 9 hour peak when I used it
autolyse for 4 hours flour water salt,
then mix in the starter and rest for 30 mix again rest for 30 from there I did around 4 folds but the time wasn't consistent I was messing around and when I saw the dough rise a bit I performed a coil fold temp was about 23-25 cold retard 20 hours.
Baked at 230 c for 20 in a Dutch oven removed from Dutch oven then baked for 13 more minutes. Total proof was about 6-7 hours plus 20 in the fridge between 2/6 c.
I knew this bread will be very good, i notice that my dough was lighter and hold shape really well after each fold also increased in size something I didn't do before I would just follow recipes and do fold x amount of time another thing I noticed is that when I removed the dough from the fridge I didn't lose any volume and the bread didn't collapse bread came out super fluffy and light
by Artowner