Saturday sourdough

Needed to exercise my starter and baked a loaf. 350 g high gluten flour, 110 g semolina, 80% hydration, 20% starter, 2% salt. Starter was at its peak at time of mix. 60 minute autolyse, followed by starter incorporation, and then salt incorporation. I let it ferment for 6.5 hours in a proofing box at 76F. At the beginning of the ferm, I did 5 sets of coil folds spaced by 30 minutes each. Shaped into a batard, into the banneton, into the fridge overnight. Baked at 500F for 40 mins, 500F for 15 mins with the lid off. Will use for mussels marinara later tonight.