Ube sourdough bake-along 3/3

Links to the other two posts are in the comments.

Well the project is done and I am very happy with the end result.

The full recipe is:
180g starter
606g +10g water
6g Ibe extract
810g bread flour
90g whole wheat
18g salt

Stir the water and Ube together. Mix everything but the salt to combine. Remember that you forgot the salt and add it with 10g water to help it dissolve. When you can’t feel the graininess cover and let sit an hour. 3 sets of stretch and folds at 30 minute intervals. Let rise for 2 hours or until 50% increase in volume.

Pre-shape and rest 20 minutes. Shape and put in bannetons. Let sit at room temp for 30 minutes and put in the fridge.

The next day preheat the oven with pans to add water for steam for 1 hour. Put water in one pan and ice in the one with lava rocks. Bake uncovered 25 minutes. Take out steam pans and bake for an additional 21 minutes.

The full recipe and process are in the photos.

For the avocado toast:
1/2 avocado
Pinch salt
1/2 tsp lemon juice
Pinch crushed red pepper
1/2 tsp minced parsley
1 tbs feta crumbles
1 fried egg

Mash everything together holding back a bit of parsley and the feta. Toast the bread and smear with the mash. Sprinkle with leftover parsley and feta. Top with egg.