First bake from new starter, little underproofed if anything but I’m pleasantly surprised.

Recipe

Levain
– 14g starter (regular feed being 1:4:4 with a mix of rye and AP)
– 14g whole wheat flour
– 14g AP
– 28g water at 30°C

Dough
– 70g levain
– 222g water (22g reserved, total 200+22)
– 266g strong bread flour (13% protein)
– 56g whole wheat flour
– 7g salt

Mix 200g water with the bread and whole wheat flour, let autolyse for 30 min. Add levain, that has doubled in size, with half of the reserved 22g water and dimple in. After that add salt and dimple in again with remainder of reserved water.

Then I do slap and fold for about 6 minutes. I like the idea of just doing stretch and folds but my bread comes out better this way to be honest. Then I let it rest for 20 min and do two folds and a coil fold. Do that 20 minutes later again. At the one hour mark I only do a coil fold because the dough has significantly tensed up making tearing likely if I were to stretch the dough again.

Then I let it bulk ferment at 26 °C until the surface is domed, it's jiggly, and I can see bubbles. I think it was around 4.5 hours this time.

Take it out, preshape, and let it bench rest for about 20 min. After that I shape it into a batard and put it into a banneton. This time I countertop proofed it for about 1 hour and 50 min which I think was a little too short because the bread turned out relatively dense. Could also be from the new starter of course.

Bake 18 min covered at 220-230 °C and 12 min uncovered at 200-210 °C.