This is my second bread post on TFL and I'm loving this site!
I would like to thank everyone for sharing their breads because it's getting me excited about bread again. I have been out of the bread business for 3 1/2 years and this site has motivated me to make bread again. I am sure it will lead me back to my passion. The starter I used here is 100% hydration made from dark rye that was later replaced with white flour. I learned this starter from Hammelman which I attended his course over 12 years ago. I feed it in small quantities in morning then later before bed. Simple recipe enjoy.
1000g bread flour
35% starter
2%salt
69% total hydration
Mix for 3min slow speed let rest for 15min mix med speed 3min
Fold after 20 min twice then again 1 hour later, proof until double divide let rest for 30-45 min then shape
I like to retard my dough for 8-10 hours but make and bake makes great bread as well
I bake at 450 10 min then reduce to 410 for about 35 min
I have not experimented with much of the elaborate steaming techniques found on this site, so I just dump two 1/2 cups of ice cubes during first 10 min
