This is about the third straight attempt that has gone very well, but this is my best go yet after multiple months. Super proud of myself and my starter.
1000g flour (500g King Arthur Bread flour, 500g strong whole wheat bread flour)
660g water (kept it lukewarm)
220g starter
11g salt
Feed the starter at 9a
Autolyse the flour and water for about 2hrs starting at 4p
At 6p pinch in the starter and salt to the autolysed dough mix
Fold every 30mins for the next 2hrs (about four folds)
Bulk ferment four about 4hrs in the oven with the light on
Divide the dough into two parts
Preshape into boules (I just do some over under folds and do bench pulls to make it taught)
Place in your proofing containers then fridge ferment overnight (these were about 9hours)
In the morning prep your baking vessel (I used a Dutch oven) set oven to 475 and leave the vessel in there for 30minutes to heat
Take loaves out of the fridge, score at a 45degree angle, line with parchment paper, then put an ice cube in the vessel with the dough. Close the lid
Bake covered for 25-27 minutes, then uncovered for 20minutes. Temp for 200degrees for doneness.
Leave on a cooling rack for about 5hours before cutting.
Enjoy!
by HavenTx66