Feeling proud

Best loaf yet. I’ve got a feel for when my dough is adequately fermented in the bowl and shaping went pretty well.

Would love folks’ thoughts on my process and any improvements they would suggest.

(For 2 loaves)

Levain:
– 170g white bread flour
– 86g warm water
– 84g rye starter

Rest levain for 12 hours

Make autolys:
-800g warm water
-800g white bread flour
-100g rye flour
-100g whole wheat flour

Rest autolys for 2 hours

Mix in starter

Knead vigorously for 10 min

Rest 20 min

Add salt

Knead 4 min

Series of stretch and folds for ~7 hours til dough transforms into “whipped” consistency

Preshape

Shape

Warm proof for 1 hour

Cold proof at least overnight (this time ~36 hours)

Set out for 1.5 hours before baking

Bake covered with preheated DO at 485°F for 35 min

Bake uncovered for 15 min

Would also love to learn about how people score their bread in more interesting ways.

Thanks!