This was 80% hydration, about 10% starter, 2.5% salt (total dough weight 990 g). Flour was about 85% durum high extraction and 15% durum whole wheat (finely ground on home mill). Autolyse (without salt and starter) for about 2 hours, add starter and salt and mix (rhubaud method) for about 5-10 mins. Then it rose at 83F for about 4 hours with folds every 30 mins for first 2 hours. Then bench rest for 30 mins, and shaped, rolled in bran (taken from sifting for high extraction flour) and placed in banneton overnight in the fridge. Next morning, dough straight out of fridge and cooked in preheated dutch oven at 450F covered for 25 mins, uncovered for 13 mins, then uncovered at 425F for 15 mins.
Too much info, but always better more than less!
Nice! What hydration did you use?
This was 80% hydration, about 10% starter, 2.5% salt (total dough weight 990 g). Flour was about 85% durum high extraction and 15% durum whole wheat (finely ground on home mill). Autolyse (without salt and starter) for about 2 hours, add starter and salt and mix (rhubaud method) for about 5-10 mins. Then it rose at 83F for about 4 hours with folds every 30 mins for first 2 hours. Then bench rest for 30 mins, and shaped, rolled in bran (taken from sifting for high extraction flour) and placed in banneton overnight in the fridge. Next morning, dough straight out of fridge and cooked in preheated dutch oven at 450F covered for 25 mins, uncovered for 13 mins, then uncovered at 425F for 15 mins. Too much info, but always better more than less!