I got my sourdough groove back!

This is my second beautiful loaf with this particular recipe. I think I’ll keep using it! Look at that ear.
I was a little loose with shaping this time. So I think I’ll shape it a bit tighter on the next loaf. Other than that, she’s perfect! Working at a standard hydration is much better suited for my skill level right now. I was trying to do too much with 80% before.

Hydration: 71%
Bread Flour: 400g
Whole Wheat Flour: 100g
Water: 335g
Starter: 125g
Salt: 10g

I mixed my starter with the water – warm to the touch. Then added my flours & salt. I mixed until it was a shaggy dough then went in with my hands to make sure all flour was incorporated. I then kneaded with my stand mixer on speed 3 until it just passed a windowpane test.

A turned out the dough, shaped it into a round loaf, and allowed it to rise on the counter with the dough being consistently around 72 degrees until it doubled in size. About 7 hrs. Then I shaped, put into a proofing basket, and did a cold proof in the fridge for about 15 hrs (only so long because I didn’t want to bake it that same day).

Then I turned it out, scored it, and put it into a preheated Dutch oven to bake at 450 for 30 min with the lid on and 30 mins with the lid off.