Got a Stand Mixer and a Le Creuset for my Birthday – Serious Upgrades!!

First real post here after making about 100 loaves. Reproduced these results two times since. Always struggled with oven spring before, which I think was because the seal on my old dutch oven just wasn’t very…sealed…

For two loaves:

1000g flour (48% KA AP Flour, 48% KA Bread Flour, 2% Bob’s Red Mill whole wheat flour, 2% Bob’s Red Mill dark rye flour)
700g water
300g starter
40g salt

Autolyse in stand mixer for 30min

Add starter and salt and mix 8min, scraping down the dough from the hook if it starts to climb, til dough pulls from sides and bottom of the bowl

Rest for 30min in bowl, 4x stretch and folds

Bulk ferment in fridge overnight

Next day pre-shape, rest 10min, final shape and rest on counter for 90min

Preheat 500 for 40min

Bread in, spray the surface with water bottle, temp down to 475 lid on

25min later lid off, temp down to 450

20min later (45min total) bread is done!

On the slightly larger loaf on the left, I actually took the time to spray the bread every 5-10min and put the lid back on, which let the oven spring really go crazy it seems! However the next bake after that I didn’t even spray the bread once, just put the lid on, and it still oven sprange beautifully.

Any feedback on the crumbs would be much appreciated, I finally think I understand how to stretch and fold properly!