Proud of this beauty!

Next round of recipe tweaks until we hit perfection!

Recently found out what bakers percentage is and used that to develop this recipe, and increased the size by a little cause I wanted a loaf to last longer at my home 😂

Added in autolayse step and definitely found the dough was easier to handle, less sticky.
Using standmixer was definitely helpful in saving my arms and found it mixed the dough evenly.

FINALLY MANAGED TO GET AN EAR! WEEE!

Any advice on what step I add in inclusions?

Makes 1 largish loaf:
560g all-purpose flour
70g wholemeal flour
455g water
140g active starter
14g salt

• Mix flour and water, autolayse 45mins
• Mix in starter and salt (used kitchen aid on setting 2 for 6 mins- until dough was coming away from the sides of the bowl), rest 30mins
• 2 sets of coil folds 30mins apart.

• Total bulk ferment 7hrs (house was cold that day)

• Preshaped then rest 20mins on bench

• Final shape and cold proof 8hrs

• Baked covered with ice cubes 30mins, Scored at 7mins in.

• Baked uncovered for an additional 25mins.

• Cool atleast 2hrs before slicing.