80% hydration loaves

Bored. Feel free to roast me, my process, or my loaf as you see fit, would love to get more input and make tweaks to my process where need be.

Making my weekend loaves (usually do 4-8 for midweek, then another 8-10 weekend). Hydration wise I got anywhere from 70-85%, no rhyme or reason, just bored. Ran 80% this week, happy with the open crumb result.

Firm believer that Rubaud mixing was what really took my bread to the next level. It’s a bit difficult to Rubaud when you’ve got like 10 liters of dough, but i do it every week so it’s doable. Rubaud just does such an amazing job of properly mixing dough and building gluten strength. I usually never do more than 2-3 folds after Rubaud and loaves have plenty of structure and lift

Recipe (8 loaves):
3100g water
400g whole wheat (Bobs Red Mill)
3600g artisan bread flour (Bobs Red Mill)
100g salt
800g levain (100% hydration)

Process:
1. Rough mix water and flour
2. Autolyse 1 hour (or so, just depends on how busy I am with work as to when I get to it). I only autolyse if I’m over 75% hydration
3. Mix in starter
4. Rubaud two mins
5. Rest dough 10 mins
6. Rubaud two mins
7. Rest dough 10-15 mins
8. Mix in salt
9. Rubaud two mins
10. Rest dough 15 mins
11. Rubaud two mins
12. Rest dough 30 mins
13. Coil fold
14. Rest dough 30 mins
15. Coil fold
16. Rest dough 30 mins
17. Check windowpane, coil fold if it could use one more.
18. Bulk for another 3-5 hours depending on dough temp (I tend to like to do low and slow around 70 degrees, in summer though it’s usually 73-75 dough temps so I adjust % rise accordingly in summer)
19. Chop into 8 loaves, I do not do any preshaping at all
20. Rest dough 5-10 mins while I’m getting bannetons etc.
21. Shape and basket, usually just cover my bannetons with plastic hair nets vs. putting them all into ziploc bags
22. Immediately put into fridge to rest for 18-24 hours, except I always leave one to counter proof to bake that night for my family
23. Bake next day whenever I feel like it

Result pic attached

Only have my counter proofed loaf baked right now, and it’s the only one I can give a crumb shot of as I give the rest of the loaves away. I’ll post baked pic of other loaves when baked later today