Experimented with 80+ hours cold proof and made my best loaf ever

700g T85 bread flour

300g high gluten bread flour

250g cracked rye porridge (from 45g cracked rye 40g rye flour, and 180g water)

25g wheat germ

200g levain

800g water (save 50g for bassinage)

93g toasted sunflower seeds

25g salt

4 hour autolyse with flour and 750g water

Meanwhile, slowly whisk in the cracked rye and flour with 180g cold water. Once combined, heat on low until reaching about 145f. It takes about 20 minutes of constant stirring

Once the porridge is cooled and the autolyse is done, mix the porridge with the bassinage water and levain. Spread salt over dough surface and top with the levain/porridge/bassinage mix. Dimple and squeeze together to make a cohesive dough. Don’t tear it, but meld the ingredients together well.

At this point I like to do a little bit of rubaud mixing just to get a nice rounded dough.

Let rest for 30 minutes

Stretch and fold, rest 30, repeat two more times

Coil fold, rest 30, repeat one more time

Bulk ferment until dough is showing clear signs of fermentation. Rounded, jiggly, airy. Not going to mention time or rise percentage. Just when the dough seems right.

Preshape, rest for 15 minutes, shape, rest for another 10-15 minutes on counter, then clasp into banneton.

Rest in banneton for another 20-30 minutes, put in fridge and wait it out for like 3 days.

Preheat combo cooker for 45 minutes at 500f on rack just above the bottom, bake with lid on for 20 minutes at 450f and lid off for 25 minutes. I like to put a cookie sheet on the very bottom rack when there is 18 minutes left in the bake.