Weights of the loaf:
200g of white flour
55g of whole wheat flour
164g of warm water
45g of very active starter
pinch of salt
Mixed together water, starter, salt yesterday evening. Pulling in the bowl, to get it away from the edges to activate gluten. Did it twice, about an hour apart.
8 hours later (in the morning) folded on a greased counter top. Rested 6 more hours. Folded twice before baking, getting it nice and tight, developing those air pockets.
Baked @ 450C in a covered dutch oven for 23 mins, removed lid, 33 mins more.
Any questions, comments, suggestions?
Cheers!