country loaf turned out pretty today.

85% kirkland APF (central milling ABC+), 10% king arthur whole wheat, 5% spelt, 73% water, 20% levain (mix of AP/whole wheat/rye), 2% salt, 2% toasted wheat germ.

mixed in an ooni halo pro til good windowpane. bulk ferment was approximately 9-10 hours at 70-71F. rise about 65-75%, not exactly sure. preshape, let rest 35 min. shape (letter fold and roll), into a banneton. rested in the banneton at room temp for 90 min, then in the fridge overnight. baked in a challenger pan in a gas oven.

the key for me here was giving it the long room temp proof before the fridge. i think that really helped and i’ll definitely be doing that again. previously id do 30-40 min but this time i wanted to see what happened when i went further. i think i could have gone 2 hours, even.