High Hydration Sourdough Country Loaf

This was another 90% hydration sourdough country loaf. I started with a long autolyse of about 2 hours, followed by a brief spiral mix just until medium gluten development was achieved. During bulk fermentation at a dough temperature of 26°C, I gave the dough two coil folds-both performed later in the bulk when gas accumulation was already well underway. This timing helped stack the gas pockets, contributing to the open crumb. Despite only two folds, the dough held its shape well due to the strength developed earlier. I ended bulk at approximately a 40% volume increase. After a gentle preshape and a 30-minute bench rest, the dough was shaped and then cold retarded at 6°C
for 14 hours.
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300g flour
270g water
60g levain at 1.5x rise
6g salt