I Think I cracked the code.

Recipe:

• 450g bread flour
• 50g whole grain flour (this time rye)
• 375g water
• 12g salt
• 3g roasted malt

Made two loafs like this, one with room temperature proof and one is still in the fridge, curious how they (and if) they will differ in terms of looks, spring and taste.

Only thing different is the final proof(cold/warm) otherwise procedere was like this:

1. mix flour and water in kitchen machine for 2 minutes (MIN) and let it autolyse for 1h
2. add starter and mix for 2 min (1) wait 20 min
3. add salt and mix for 2 min on (2) and 1 min on (3) (simulating slaps)
4. 4x coil folds 30 min apart
5. bulk ferment using sourdoughjourney chart (temp/rise guide) for roughly 5 hours
6. pre shaping and 30 min rest
7. final shape and 1 into the fridge, one counter proofed for another 2.5 hours
8. baked at 230°C for 10 min then turned it down to 205 °C

First time I tried to use whole grain rye instaed of wheat to get some more sourness. Truned out well. Also I tried to do this with my "bread baking function" from my steam oven instead of a dutch oven. Turned uot pretty well, I musst say it gets a lot glossier without the dutch oven.