Saturday morning bake.

I've been using my stand mixer for a while now.
I mix all the ingredients, water first, directly in the mixer bowl.
750 g bread flour
250 g Kamut or hw Kamut
650 g water
180 g starter
20 g salt
25 g olive oil – I find it gives my loaves a nice spring and texture.

Mix for about 15-20 mins until it comes off the edges. Finish with about 5 minutes of slaps and folds and straight into a clean bowl to BF.
I use a thermometer to register the final dough temp (85 to 90F). Shape and to the fridge for at least 6-8 hours.
Bake in DO at 500F for 18 mins lid on, 18 mins lid off. Spray with water when it goes in then again when it comes out.